• Remove the Refrigerator Dough from the fridge, sprinkle the top of the dough with a little flour (1-2 tablespoons) and remove 1 pound (453 grams). Remaining dough cover the bowl and place in the fridge.
• Quickly form the dough into a round loaf. Cover with a towel and let rest 20 minutes, then place the dough on a lightly floured flat surface and with the palm of your hand lightly flatten into a small rectangle, fold the dough like an envelope adding cheese (3/4 cup) in between folds (see photos) Form the dough into a ball, place the loaf on a parchment paper lined board, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours. After the time has passed score the bread and top with the remaining cheese.
• Before Pre-heating the oven to 425F (220C), place an oven safe cake pan on the bottom of the oven, and a cookie sheet upside down, a pizza stone or even a dutch oven with lid* on the rack in the middle of the oven, then pre-heat.
• Add a cup of very hot (or even boiling water) or 8-10 ice cubes in the cake pan on the bottom of the oven before adding the dough, then quickly place the risen dough and parchment paper on the cookie sheet, pizza stone or in the dutch oven (with lid). Bake for approximately 30 minutes. If using the dutch oven, then after 20 minutes remove the lid and continue to bake for another 10-15 minutes.
• Immediately move the bread to a wire rack to cool before serving.

*IF using a Dutch Oven then there is no need to place the pan on the bottom of the oven, as the dutch oven will create its own steam and pre-heat the oven to 450F (230C), but only if using the Dutch Oven. Be careful it gets very hot.