1. In a large mixing bowl, combine all of the ingredients until a soft, shaggy dough forms (make sure all of the dry flour gets incorporated into the dough). Cover with a tea towel and allow this to rest 20-30 minutes.

2. Sprinkle the grated cheese and chopped, drained tomatoes on top. Then put your hand under the dough, grab a handful, and pull it up as high as you can without breaking it. Fold the stretched dough down over the top of the whole amount, enclosing the cheese and tomatoes. Repeat this process from different sides of the dough 4-5 times, or until the dough isn't "loose" anymore and it begins to feel stronger, or "taut" (and the cheese and tomatoes are someone incorporated). Cover, and allow this to rest 30 minutes.

3. Repeat the stretch and fold process, folding 3-4 times, or until the dough begins to feel stronger (harder to stretch) again. Cover, and allow to rest another 30 minutes.

4. Repeat the stretch and fold process one final time, again folding 3-4 times, or until the dough feels taut and smooth. Cover, and allow to rest 3-6 hours or until the dough is doubled or nearly doubled in bulk.

For the pre-shape (optional):

1. Turn the dough out onto a clean, unfloured work surface. Divide it into 2 equal portions, and stretch one piece of the dough out into a square. Pull the corners of the the square into the centre, and then repeat "stretching and folding" the edges into the centre (from each corner, about 3-4 more times) until the dough comes together into a smooth ball. Turn upside down, and repeat with the other section of dough. Cover, and allow these to rest 30 minutes.
2. If you choose to skip the pre-shape, you can place your shaped loaves smooth-side down into flour-dusted banneton baskets or bowls at this point.

Shape the dough:

1. Pull each pre-shaped loaf into a square again, and stretch and fold the corners into the centre again. Roll the dough into a loaf shape, dust it lightly with flour, and put it smooth side down into a banneton basket or bowl* lined with a tea towel and plastic wrap or parchment (this disposable layer will prevent the tea towel from staining from the tomatoes). I like to cover the top of the loaf with the disposable layer, flip the whole thing over, and then set it into my basket.

2. Cover the tops with a bit of plastic wrap or parchment paper, and fold the towel over top. Place the loaves immediately into the refrigerator. Allow to rest in the fridge until the next morning.

Bake the bread:

1. The next morning, place a dutch oven into a cold oven, and preheat to 450 degrees F. Set the timer for 15 minutes.

2. Uncover the bread and remove the plastic wrap or parchment cover. Turn out onto a sheet of parchment paper, remove the second plastic or paper layer, and score the bread with a sharp knife or razor blade as desired.

3. Once the dutch oven has been in the oven heating for 15 minutes, take it from the oven, remove the lid, and lift the bread into the hot dutch oven by the parchment paper sheet. Cover, and return to the oven for 35 minutes.

4. Remove the lid from the dutch oven, and allow the bread to bake 10 minutes more, just to brown it. Repeat with the second loaf, or save it for the next day to bake it fresh. Cool fresh bread on a wire rack. For best results, cool the bread completely before slicing into it.