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Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly & peaked.
To a large bowl, mix together ripe levain with water. Add salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.
After the dough has rested, perform a series of 'stretch and folds' over the next 1 ½ hours.
Cover the dough and let rise for 6-7 more hours.
Once the dough has risen about 70%, dump the dough out onto a counter and gently stretch the dough into an even 14 by 16-inch rectangle. Spread about 125 grams of the cheese and 125 grams of the ham on top of the dough. Fold the dough over and then over again.
Cover the dough with a tea towel/shower cap/plastic wrap and refrigerate overnight or up to 12-18 hours.
Preheat a Dutch oven at 450°F for 20 minutes. Remove the sourdough loaf from the refrigerator. Dump it out on a piece of parchment paper and use a sharp knife or bread lame to score your loaf. Add 25 grams shredded cheese on top of the loaf.
Carefully place the loaf into the Dutch oven. Decrease the temperature to 425°F and bake for 25 minutes covered and 20 minutes uncovered.