Ingredients

　　Ciabatta, Poolish Version (page 136) or Ciabatta, Biga Version (page 140)

　　2 cups shredded or grated Parmesan, Romano, mozzarella, Jack, Cheddar, provolone, Swiss, and blue cheese, in any combination

　　Make the dough as directed in the master formula. When performing the 2 stretch-and-fold steps, sprinkle one-quarter of the cheese blend (or less, if you are making 3 smaller loaves) over each piece of dough each time and fold them in. Proceed as described in the poolish version.

　　The Bread Baker's Apprentice