3 cups stone ground whole wheat bread flour (you can use all-purpose but it won’t be clean)
1/4 cup gluten flour (available at the bulk store) (this is optional but your bread will not rise as well without it)
1 3/4 tsp. salt
1/2 tsp. active dry yeast
1 1/2 cups water (tap cold, not ice cold)
10 cloves roasted garlic, roughly chopped
1 1/2 cups grated aged cheddar cheese

Using a large bowl, add flours, salt and yeast and stir with a whisk until well combined. If adding flavors, add them now to the dry ingredients and mix well, making sure the garlic pieces are broken up and spread throughout the flour. Add water, and using a spoonula or wooden spoon, mix well so that the flour is wet. It will look like a wet lump. Cover the bowl with a piece of plastic wrap and a tea towel, stick in the back corner of the counter and leave it alone for 12-18 hours. In the morning, the dough should have doubled in size. Heavily flour your countertop and pour the dough out. Shape it into a rough ball (you will need to flour your hands as well). Lay the plastic wrap over the dough ball and let rest. Heat oven to 450 degrees. Once it gets to temperature, put a large (6 quart) dutch oven (enamelled cast iron pot), either round or oval, with a lid, into the oven and heat it for 30 minutes. Take the pot out (remember it is HOT!), spray with a little olive oil spray and drop dough into the pot. Put the pot back into the oven and cook, covered for 30 minutes. Take off the lid and bake for an additional 15 minutes. Remove from pot and cool on a rack.