Mix Dough Ingredients: In a large mixing bowl, combine an active sourdough starter with warm water. Stir until well blended, then gradually add flour and salt, mixing until the dough looks shaggy and sticky. Cover the bowl with a damp cloth and let it rest for 45 minutes.

Stretch and Fold for Gluten Development: Perform a series of stretch and folds every 30 minutes for the next 2-3 hours. Gently pull one side of the dough and fold it over itself, rotating the bowl each time.

Allow the Dough to Rise: Cover it and place in a warm spot to rise for 4-8 hours until it doubles in size.

Incorporate Flavors: Turn the risen dough out onto a lightly floured surface, spread shredded cheddar, fresh dill, and chopped garlic over the dough, roll it up tightly, and pinch the seams to seal.

Shape the Dough: Pull the dough towards you and tuck edges underneath to create surface tension. Place into a floured banneton and cover.

Refrigerate for Final Fermentation: For at least 8 hours or up to 2 days to enhance flavors.

Preheat the Dutch Oven: Preheat to 450°F (232°C) with the Dutch oven inside for about 30 minutes.

Bake the Bread: Place the scored dough in the preheated Dutch oven and bake for 20 minutes with the lid on. Then uncover, reduce temperature to 410°F (210°C), and bake for another 20-25 minutes.

Cool and Slice: Transfer the bread onto a wire rack and cool for 1-2 hours before slicing.