Mixing and storing the dough: Mix the yeast, salt and sugar with the water in a 5-quart bowl,or lidded (not airtight) food container.
Mix the dry ingredients and the cheese without kneading, using a spoon. You may need wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest at room temperature until dough has risen and collapsed (or flattened on top), about 2 hours.
Refrigerate the dough in a lidded (not airtight) container for use over the next 7 days.
On baking day, dust the surface of the dough. Cut into 1-pound or grapefruit-sized pieces. Dust your working surface with flour. Quickly shape into loaves. For twists, divide each ball in half, make two long strands and twist together. Allow the dough to rest and rise on a pizza peel or cookie sheet dusted with cornmeal.
Preheat the oven to 450 degrees. Place a broiler tray half-filled with water on the lower rack to create steam while baking.
Brush the loaves with egg wash. Bake in the oven for about 25 minutes, or until deeply browned and firm in the center. Smaller or larger loaves will require adjustments in baking time.