Mixing the Dough

1. In a large bowl, mix 100g active starter with 350g water.
2. Add 500g bread flour and 10g salt. Mix until no dry flour remains; the dough will look shaggy and sticky.
3. Cover and rest for 30 minutes.

Adding Herbs and Cheese

1. Sprinkle in 1-2 tablespoons of Italian herbs and 100-150g shredded cheese.
2. Pinch and fold the dough until the ingredients are incorporated; it will smooth out as you fold.

Stretch and Fold

1. Over the next 2 hours, do 3-4 rounds of gentle stretch and folds about every 30 minutes. Cover the bowl between rounds.

Bulk Rise

1. Let the dough sit until it is puffy and has grown about 50%, usually 3-6 hours depending on the room temperature.

Shape the Dough

1. Turn the dough onto a lightly floured surface and shape it into a round by tucking the edges under.

Cold Proof

1. Place the dough seam-side up in a floured, towel-lined bowl. Cover and refrigerate for 8-12 hours.

Baking

1. Preheat your oven with the Dutch oven inside to 475°F for at least 30 minutes.
2. Remove the dough from the fridge, flip it onto parchment, and score the top.
3. Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until deep golden brown.
4. Cool for at least 1 hour before slicing.