in a large bowl, add sourdough starter that has been stirred down before measuring, water, and freshly grated asiago cheese, and mix gently

add bread flour and mix to form a shaggy dough.

cover and let rest for 30 min

sprinkle salt over the top of the dough and pinch it in with your fingers

with a wet hand, gently pull up one section of the dough, gently stretch and fold over the top of the dough, rotate 90 degrees, and repeat for a total of four stretches and folds.

flip the dough over, cover, and let rest for 30 min.

repeat steps 5 and 6 every 30 minutes for 2.5 hrs for a total of 5 times.

cover dough and let sit for 1-2 hrs. It should be rising and getting air pockets.

dump out dough onto a lightly floured surface and gently fold in the sides to form a round, flip over, and twist while tucking the edges under to create tension in your loaf.

flour a bowl or banneton and the top of your loaf and gently place upside down into the banneton. cover and place in the fridge overnight.

flip the dough out onto a lightly floured piece of parchment paper and score the top using a sharp knife or scoring blade

place the loaf on the parchment into the preheated dutch oven, cover and bake for 30 minutes

remove cover and bake an additional 15 minutes

cool on a wire rack for 1 hr before slicing.