You can get all the supplies you need for this bread from the Baker's Catalogue
I've just tinkered with it again and as of 6/26/08, here is the latest version. Yields 2 medium loaves or 4 small loaves.
3 cups bread flour
In a large mixing bowl, whisk together the bread flour, durum flour, cheese, dry milk powder, sugar, yeast, salt, diastiatic malt powder if used, and oregano. Add olive oil and warm water. Mix and knead with the dough hook of a stand mixer on low 3 minutes, then on medium 3 minutes (or 10-12 minutes by hand) adding a little flour or dribbling in a little water as needed, until dough has pulled away from the sides of the bowl and is tacky but not sticky. (Can stick a little to the bottom of the bowl.)
Turn dough out onto a lightly floured surface and knead 1-2 minutes or until dough is smooth and silky. Place dough in a lightly oiled bowl, cover tightly with plastic wrap and let sit at room temperature about 1 hour. After 1 hour, stretch and fold the dough like a letter. Replace the plastic wrap and allow the dough to ferment an additional 45-60 minutes longer until almost doubled in bulk.
Turn the dough out onto a lightly floured surface and divide into 2 pieces for large loaves or 4 pieces for smaller loaves. Shape dough intol oval loaves gently pulling and stretching across the top of the ball or loaves. Place on a parchment-lined baking sheet. Cover with a proof box or lightly oiled plastic wrap and let sit at room temperature about 1 hour or until almost doubled in bulk.
Meanwhile, place a rack in the middle third of the oven and preheat oven to 375 degrees F. for at least 30 minutes. With a lame or sharp knife, slash the top of the loaves lengthwise about 1/4 inch deep. Bbake 20-25 minutes or until golden brown and registers 195 degrees F. on a instant-read thermometer. Cool on a wire rack.