Clean the pot carefully before you grease it with butter and breadcrumbs on the inside.

Mix all flour with water. Make sure that all flour is hydrated. Let the dough rest for an hour. You can also let the dough autolyze for an hour. In that case, mix the starter together with the salt afterward.

Add the salt and perform one stretch and fold session*.

Perform 3 additional sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.*

Let the dough rest for 3.5 -4 hours at a temperature of 78ºF/25ºC if possible.

Lightly flour your work surface and dump out the dough. Flatten the dough gently with your hands. Add grated cheese and basil on top of the dough.

Fold two sides against each other so that they overlap. Then fold the other sides against each other. The cheese and the basil should be enclosed in the dough. Form the dough to a ball. Cover the hole in the bottom of the pot with a small piece of parchment paper before you place the dough into the pot.

Place a plastic bag over the pot and the dough and let it rise until it passes the finger poke test. The time required depends a lot on ambient temperature so don't look at the clock.

Preheat the oven to 480ºF / 250ºC. Remove the plastic bag and score an X on the top of the loaf. Place the pot into the oven and add a lot of steam with your preferred method. The easiest way is to pour water on a second preheated baking sheet in the bottom of the oven.

Bake for 35-45 minutes. Let the bread cool before you remove it from the pot.