Weigh out your sourdough starter and water in a glass or ceramic bowl and mix them together.

Add flour and salt, mixing altogether with a spatula until a shaggy dough forms.

Cover the bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Perform about 20-25 folds by grabbing the dough from the outside and stretching it over itself to form a smooth ball.

Cover the dough and let it rest for 30 minutes.

Perform 4 sets of stretch and folds with 15 to 30 minutes between each set, adding cheese and herbs in the second or third set.

Cover the dough and let it rest and ferment at room temperature.

Shape the dough and dust your banneton with rice flour before placing the dough seam side up.

Cover the dough loosely with a plastic bag or damp tea towel and refrigerate for 5 to 36 hours.

Preheat your oven to 230C/450F, placing your Dutch Oven inside to heat for about 1 hour.

When ready to bake, take the sourdough out of the fridge, place it onto a piece of baking paper, and score the dough.

Carefully place the sourdough into the hot Dutch Oven and cover with the lid.

Bake for 30 minutes with the lid on at 230C/450F, then 10-15 minutes with the lid off at 210C/410F.

Once baked, remove the bread from the oven and transfer it to a wire rack to cool.