In a large mixing bowl, whisk together 4 cups of bread flour, 2 teaspoons of kosher salt, and 1 teaspoon of instant yeast until well combined.

Gradually add 1 and 3/4 cups of warm water, mixing until a shaggy, sticky dough forms.

Gently fold in 1 cup of shredded sharp cheddar cheese, ensuring it's evenly distributed.

Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 12-18 hours until it has doubled in size and is bubbly on the surface.

About 30 minutes before baking, place your Dutch oven (with the lid on) in the cold oven and preheat to 450°F.

Turn the risen, sticky dough onto a well-floured surface, gently folding it into a rough ball.

Place the dough onto a piece of parchment paper dusted with cornmeal, then sprinkle the remaining 1 cup of cheddar cheese on top.

Using a sharp knife, score the top of the dough lightly to help it expand while baking.

Carefully lift the parchment with the dough and place it into the preheated Dutch oven.

Cover with the lid and bake for 30 minutes, then remove the lid and continue baking for an additional 15-20 minutes until the crust is deeply golden.

Once baked, remove the Dutch oven and use the parchment to lift the bread out. Place it on a wire rack to cool completely.