This bread smelled so good while it was baking; when we were weeding outside with the doors shut we could still smell it, and it made it so hard to wait for dinner time. We had this that night with a simple salad and some salami. This also came from Jim Lahey’s “My Bread” book, and called for pecorino Toscano or Asiago, but we used a combination of both. Above is a picture of how much cheese actually went into this loaf, and the final product, which sort of looks like Freddy Krueger’s face, but whatever – it’s so delicious. It was an exciting day, preparing all those little cubes knowing they would end up melted on a piece of homemade bread.