Day 1 – Prepare the Levain

1. In a small bowl, mix the starter and water with a wooden spoon. Add in the flour and stir well until the flour is thoroughly incorporated.
2. Cover the bowl and set aside in a warm place overnight.

*Roast Sweet Potato

1. Prepare the sweet potato the day before and place in the refrigerator or roast it the same day as the final dough and cool before using.
2. Preheat oven to 400 F. Wash and cut the ends off of the sweet potato. Place it whole on a baking sheet lined with parchment paper. Bake until tender, about 45 minutes.
3. Slice the baked sweet potato in half lengthwise and scoop the flesh out into a bowl. Mash well.

Day 2 – Mix the Final Dough

1. In the bowl of stand mixer, add the flours, water, and roasted and cooled sweet potato. Mix on low speed for several minutes.
2. While the dough comes together, add the levain in small pieces. Continue mixing for several more minutes. The dough will be tacky, but you should be able to pull a window pane before adding the butter and sugar. Let the dough rest for 15-20 minutes.
3. Add in the butter, sugar, and spices. Mix well. Let the dough rest an additional 15-20 minutes before adding in the salt.
4. Sprinkle the salt over the top of the dough and mix thoroughly. Let the dough rest for 15-20 minutes before adding the cheese.
5. Gently fold in 2 -3 ounces of cheese.
6. Remove the dough to a clean large bowl. Cover and let the dough bulk ferment for 1 hour.
7. Gently press down the dough to degas it. Fold the dough by gently stretching and folding the edges into the center. Cover, and let the dough rest for an additional 1 – 1 1/2 hours.
8. Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces (~650 grams each). Preshape each piece into an a round boule. Let the boules rest on the counter for 10 to 15 minutes.
9. Dust two lined banneton baskets with a mixture of AP/rice flour. Reshape the dough into tight boules and place seam side up in the baskets. Cover with a produce bag and transfer to the refrigerator. Allow the loaves to cold ferment overnight or for up to 24 hours.
10. Alternately, shape the dough into 3 smaller loaves, one large loaf, or 24-30 rolls.

Day 3 – Bake Day

1. Preheat oven to 450°F (205°C) with a cloche, Dutch Oven or other baking pot on the bottom rack. Let it preheat for 30-45 minutes prior to baking the loaves.
2. Remove one loaf from the refrigerator. Carefully turn it out from the proofing basket onto a piece of parchment paper.
3. Sprinkle additional cheese on top of the loaf, if desired.
4. Score the loaf with a lame or knife in the pattern of your choice.
5. When the oven and bread pot have preheated sufficiently, remove the lid and transfer the scored loaf (on the parchment) to the bottom of the baker. Use the “parchment sling” to transfer the loaf in and out of the baker to keep from getting burned.
6. Bake loaf 20-25 minutes with the lid on and 15 minutes with the lid off, for a total of 35-40 minutes.
7. Carefully remove the loaf from the oven and place on a wire rack for cooling.
8. Repeat the baking process with the remaining loaf. Preheat the oven again to 450 degrees F. before baking the 2nd loaf.