This could just as well be called “Cheese Bread” – cheese being the predominant taste.
This is how the original “recipe” looked:
And this is my version scaled to 940g:
Once again, no water, huge amount of starter, significant amount of yoghurt. Potato grated raw.
Usual routine, hand mix, 3 x 10 kneads with 5 minute rests, 4 hours fermentation with folds at hourly intervals. Shape, 3½ hours prove in basket. Baked in the Pico 50 minutes, 250C top 220C bottom, steam for 15 minutes. In a convection oven I would have given it a straight 50 minutes at 210C.
Came out pretty squat but that’s not very surprising for a wholemeal loaf loaded with ingredients. Great flavour of cheese with the cumin peeking through. Soft, crunchy crust from the dairy produce.