Sourdough Cheesy Bread

In a large bowl, combine the gluten-free flour, gluten-free sourdough starter, water, and salt, and mix the contents until fully combined.

Add the active dry yeast, and mix again until the yeast is fully incorporated into the dough.

Wait roughly one hour, or until the dough has increased in volume by about 30%. Add the initial 125 grams of shredded cheese, and carefully fold the cheese into the loaf to distribute it evenly. Allow the loaf to rest for roughly ten minutes.

Press the remaining 25 grams of shredded cheese into the dough on top of the loaf, and carefully invert and place that cheese-studded side into your banneton so that the cheese-studded section is touching the banneton surface. Eventually, this cheese-studded side will be flipped-over, to serve as the top of the bread during baking.

Wait roughly one additional hour, or whenever the loaf has increased in volume by another 50%, and preheat your oven to 500°F.

Add your Dutch oven to the oven to preheat as well. Once the oven is fully preheated, carefully transfer the bread loaf to the bottom of your pre-heated Dutch oven (you can use parchment paper here if you want to place it underneath the loaf), and cover the Dutch oven with a lid.

Reduce the oven temperature to 375°F. Bake the bread for 30 minutes fully covered, as the oven temperature falls.

After 30 minutes of covered baking with the lid, remove the lid and bake for another 25-30 minutes at around 375°F. Remove the loaf from the oven, and let it cool down at room temperature for at least one hour prior to slicing and serving.