In a large bowl, combine the active sourdough starter and water. Whisk until the starter is fully dissolved and the mixture is bubbly.

Add the bread flour and salt. Stir with a dough whisk or sturdy spoon until a shaggy dough forms and no dry flour remains. It doesn't have to be perfectly smooth.

Cover the bowl and let the dough rest for 30 minutes.

Perform your first set of stretch and folds. Pull one side of the dough up as far as it comfortably stretches, then fold it back over itself. Rotate the bowl about a quarter turn and repeat until you've completed 4–5 folds.

Cover and let rest for another 30 minutes.

Repeat the stretch-and-fold process every 30 minutes until you've completed four total sets.

During the fourth set of stretch and folds, gently work in the shredded white cheddar. Add about half during the first few folds and the remaining cheese during the last few folds so it's evenly distributed.

Cover the dough and allow it to bulk ferment for 4–5 hours, depending on the temperature of your kitchen. You're looking for the dough to increase by about 50–75% in volume. It should look puffy, feel jiggly, and have bubbles throughout.

Turn the dough onto a lightly floured surface and shape it into a tight boule by gently tucking the edges underneath while creating surface tension.

Place the shaped dough seam-side up into a well-floured banneton or proofing basket. Cover and refrigerate for at least 8 hours or up to 24 hours.

The next day, place your Dutch oven with the lid on into the oven and preheat to 450°F. Allow the Dutch oven to continue heating for about 45 minutes so it's thoroughly hot.

Carefully turn the dough onto parchment paper or a silicone bread sling. Score the top with a sharp lame or razor blade to allow the bread to expand while baking.

Carefully lower the dough into the hot Dutch oven. Cover with the lid.

Bake covered for 30 minutes.

Remove the lid and continue baking for 15–20 minutes, or until the crust is a rich deep golden brown.

For an extra crisp crust, turn the oven off and leave the loaf inside for an additional 10 minutes with the door closed.

Remove the bread and cool completely on a wire rack before slicing. (I know. This is the hardest part.)