1. Add water to large bowl
2. Sprinkle yeast and salt across surface of water
3. Pour flour into the bowl, mounding it against the side of the bowl to keep it from splashing out
4. Pour cheddar cheese into the mound of flour, allowing the shreds to be coated with flour. (This will keep it from clumping in the water.
5. Using the handle end of a wooden mixing spoon, stir until flour has all been mixed with water. Be sure to turn from the side to the middle to ensure there are no pockets of dry flour remaining.
6. Cover bowl and place on counter to proof. Proof 8-24 hours. (I start this in the evening for baking the following evening for dinner.) This will rise and look very moist and fluffy.
When time has elapsed, using the handle end of the spoon to stir down the shaggy mixture -- using a "pull and stretch" motion. For baking in a heavy dutch oven:
1. Squirt Dutch Oven with PAM spray. Preheat oven to 450º. When it has reached temperature, put the dutch oven (with lid on) into the oven and leave it in there for 30 minutes until the dutch oven is up to temperature.
2. While waiting for the oven to heat, squirt a small skillet with PAM spray (find a skillet slightly smaller in circumference than the circumference of the dutch oven). Pour the dough (after you stirred it down) into the skillet. Cover with saran wrap and leave on counter to proof while oven heats, and while the Dutch Oven is heating.
3. When Dutch Oven has heated in oven for 30 minutes, pull it out, remove lid, and invert skillet over it, causing the dough to slip out into the hot Dutch Oven. Put the lid on and return the Dutch Oven to hot oven.
4. Bake 30 minutes, then remove lid and leave in another 15 minutes to brown the top.
5. Remove from oven, and let stand a few minutes. Then invert over bread board, flip the bread over so it's right side up.
6. Let cool 10-15 minutes, then slice with bread knife.
7. Serve with olive oil and balsamic vinegar or dipping (or butter and jam).