Crumb reveal of cheesy garlic sourdough

INGREDIENTS

1 CUP Active sourdough starter
1 3/4 TSP Salt
1 TBSP Honey
1 1/2 CUP Water
4 CUPS Bread Flour

Inclusions:
1 head of roasted garlic
1/2 cup cheddar cheese
1/2 cup Parmesan

INSTRUCTIONS

Put your water and sourdough starter in a large bowl or container. Mix the two together until the starter loosens up and starts to dissolve.
Add the honey, flour and salt and begin mixing using a wooden spoon or a dough whisk. I like to hold out about 1 cup of the flour and slowly add it at the end if I need more flour.

Once the dough begins to combine, and gets difficult to mix, you can start using your hands to mix it thoroughly. The dough should be slightly sticky but not runny or goopy. I added half of the head of garlic in at this time and saved the rest of inclusions for after bulk fermentation.
Make sure the dough is well combined and then let it rest for about 10 minutes. Make sure to cover it with a lid or plastic wrap.
After ten minutes, you want to lift the side of the dough and fold it over the top and push down. Then repeat this on all sides of the dough. Cover again and let it sit for another 10 minutes. Repeat this process a minimum of 4 times, but more is better and I try to shoot for 6-7.
Once you are done with this, it’s time to let it sit and rest for 12-16 hours.

stretch out the dough into a rectangle and sprinkle the cheese, herbs and garlic over the top. Fold the dough into thirds and then roll it up on itself. basket or banneton (that has been dusted with flour )with the top of the bread dough at the bottom of the banneton.
If your dough is room temperature and you have done the long rise on the counter you can set the shaped dough on the counter to have its second rise which should take about 30 minutes to 1 hour.
While the dough is rising, preheat your oven and you pan at 425 degrees.
When the oven and the pan are pipin hot and the dough is sufficiently risen, its time to transfer it onto your pan. I like to use my dutch oven pan or my bread baking pan. You can also use traditional bread pans. Baking times will be different though.
(For a dutch oven bake) set a piece of parchment paper on the counter. Duat the paper with flour.
Carefully turn your banneton over and slowly pour out the dough, revealing the top of the dough.
Now you need to move a bit quicker. Cut some score marks in the bread dough. I like to make one long cut along the top side of the dough (this will allow the bread to expand as it rises). You can also add more decorative cuts as well like leafs or slashes.
Carefully take the sides of the parchment paper and lower the dough into your cast iron dutch oven (I like this method because it keeps the bread form and doesn't allow it to spread, instead it rises).
Put the lid on your pot and bake it for about 25 minutes. At this point check the bread and leave the lid off so that the top can brown up and even out the color.(about another 20 minutes)
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