Mix flour and water, cover, and autolyse 30 minutes. Add salt and starter, squeeze and fold until combined.

Bulk ferment 3–4 hours at 70°F–74°F, performing 3 sets of stretch and folds every 30 minutes for the first 2 hours.

Fold in shredded cheddar in two additions. Shape into a round, bench rest 20 minutes, then place seam-side up in a floured banneton.

Proof at room temperature 30 minutes, then cold proof in the refrigerator 12–16 hours.

Preheat Dutch oven at 450°F (230°C). Turn dough onto parchment, score, and lower into the pot. Bake covered 30 minutes, uncovered 15–20 minutes until deep golden and cheese is browned.

Cool on a wire rack at least 1 hour, then slice and serve.