In the bowl of a stand mixer, combine flour, salt and cheese until well-combined. Slowly pour in the liquid yeast mixture and mix until just combined and there are no more dry patches.
Scoop out onto a well-floured surface and divide into two equal halves. Smooth out each piece by stretching the dough around the ball and tucking it underneath until you have a firm ball.
When the loaves have risen the second time, dust each with a good dusting of flour and either slash the tops or use a stencil to create a design on each loaf if desired.
Pour a few cups of water into the empty baking or roasting pan. Quickly put the bread on the bottom rack and bake for about 25-28 minutes or until the tops are browned and firm.