Preheat the oven to 400 degrees.

Peel off the papery layer of the garlic bulb while keeping the cloves intact.

Cut a piece of aluminum foil big enough to wrap around the garlic.

Chop off ¼ of an inch of the top of the garlic bulb.

Place the garlic in the center of the foil and pour extra virgin olive oil on top, about 1 Tablespoon. Cover the head of garlic with the foil and place it into the preheated oven.

Roast for about 30-40 minutes or until the garlic is golden brown and fragrant.

Remove from the oven and cool for 5 – 10 minutes before adding to the bread dough.

To use fresh rosemary, gently remove the leaves from the stem. Do so by holding the top with one hand and dragging the fingers of your other hand down the stem.

Once removed, chop the rosemary leaves finely.

In a large mixing bowl, add 50g of active, bubbly sourdough starter and 350g of room temperature, filtered water. Mix with a dough whisk or your hand until it looks like a milky liquid.

To the wet ingredients, add 500g of bread flour and 10g of salt. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.

Cover the bowl with a damp tea towel (I use a reusable shower cap) and let the sourdough bread dough rest for at least 30 minutes before you move on to the next step.

With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above your bowl. Then fold over on top of the dough.

Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.

Cover the dough with cling wrap or a shower cap and let rest for another 30 minutes.

Before starting your second round of stretch and folds, gather 1 Tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese.

To the top of your dough, sprinkle ⅓ of each mix-in. Repeat a stretch and fold. Then add another ⅓ of the mixt-ins, do one more stretch and fold. Add the last ⅓ of the mix-ins and complete the rest of the stretch and folds. Some cubes may break through the dough, totally fine. They will continue to be mixed in during your next rounds of stretch and folds.

Cover and let rest for another 30 minutes.

Repeat the identical stretch and fold three more times (for a total of 5 different rounds), waiting at least 30 minutes between each stretch and fold.

Cover the dough after each stretch and fold.

After you've done all 5 sets of stretch and folds, cover the dough with a damp towel or a shower cap on your counter. Let the dough rise overnight for 10-12 hours.

This is where your sourdough starter has a party feasting on the flour! During this first rise, it will ferment, creating lovely air pockets to make that desirable crumb.

The next morning, your first peek! The dough should have doubled in size and shouldn't look dense. If you have a clear glass bowl, check out all the action happening underneath!

With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!

Tilt the bowl and leave gravity to do the work to move the dough on the counter.

Carefully stretch the dough on your workspace to create a thin rectangular shape. Then take the top ⅓ of the dough and fold it towards the center. Then take the bottom ⅓ of the dough and fold it towards the center as well.

Next, from the right side of the dough, roll the dough to the left to create a ball shape of the dough.

Leave to rest for 5-10 minutes with seam side down.

While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel.

Dust the banneton or the tea towel with flour to prevent sticking.

After 5-10 minutes of rest, gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape.

With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it with cling wrap or a shower cap.

Place your proofing basket in the fridge. The second rise should last for at least 1 hour, but I would recommend 8-12 hours. But don't wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise in the oven.

After 8-12 hours, remove the sourdough from the fridge.

Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.

Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.

With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try!

Grab the corners of the parchment paper and place it into your Dutch Oven.

With its lid on, place your COLD Dutch Oven on a baking sheet - this helps prevent the bottom of your loaf from burning and getting too crispy. Slide the baking tray and Dutch Oven into the COLD oven and preheat it to 450 degrees. Bake for 55 minutes. The baking time includes the preheat time.

After 55 minutes, remove the lid and bake for an additional 5-10 minutes, or until golden brown.

Immediately remove the Dutch Oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.

Allow your homemade bread to cool for 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf "sing" its little tune to you with every crinkle and crack.

Once the hour is up, slice into your work of art and slather on some butter, and ENJOY!