Mix all the dry ingredients for the bread starter and then add the water.

Cover the starter with a clean dish cloth and allow to sit at room temperature for 4-6 hours.

*Optional - mix yeast with ¼ cup (60ml) of the lukewarm water and allow to dissolve. This step is NOT to proof the yeast, just to dissolve it in order to mix easier.

In a stand mixer, add all the ingredients for the dough with the starter that was set aside for 4-6 hours and knead for about 8 minutes.

Let the dough rest for 30 minutes at room temperature, ideally around 25 - 30 degrees Celsius.

Gently fold the dough a few times and then allow it to sit for 10 minutes. Repeat this step 2 more times (3 in total).

Before you let the dough rest for the last time, preheat your oven to 350°F.

Divide the dough into 4-5 baguette style loaves.

Combine all the topping ingredients (minus butter) and set aside. With a pastry brush, coat the dough in butter and roll in the herb and cheese mixture.

Let rest for another 20-30 minutes until bread has expanded to desired size.

Add an oven safe bowl full of water to the bottom of your oven along with the bread, and bake for 25-30 minutes (or until the bread is desired size and texture).

Turn the oven to broil, watch closely and broil until the color is even, about 1-2 minutes.

After the bread is done, cool them while draped in a clean dish cloth to keep the loaves super fluffy and moist.