In a large glass or ceramic bowl, combine your active sourdough starter with room temperature water, mixing well until fully blended.

Add in the bread flour and salt, stirring until the mixture forms a shaggy dough. Cover the bowl with a clean kitchen towel and allow it to rest for 1 hour.

Moisten your hands and perform 20 to 25 stretch and folds, creating a round ball of dough. Cover the dough again with the towel and let it rest for another 30 minutes.

Over the next 1 to 2 hours, perform several sets of stretch and folds every 15 to 30 minutes, incorporating the cheese and herbs during the second or third set.

Let the dough bulk ferment at room temperature for 4 to 6 hours until it has doubled in size.

Gently turn the dough onto a lightly floured surface and shape it into a round loaf. Place the shaped dough seam side up in a floured banneton to proof.

About 30 minutes before baking, preheat your oven to 230°C (450°F) with a Dutch oven inside.

Gently remove the dough from the banneton, score the top with a sharp knife, and transfer it to the hot Dutch oven, covering it with the lid.

After 30 minutes, lower the oven temperature to 210°C (410°F) and remove the lid to crisp up the crust, baking for an additional 10 to 15 minutes.

Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing.