Sourdough Cheese bread

This recipe has not yet been perfected. The goal is to make a flavor-filled cheesy sourdough bread with a crispy exterior.

Requirements

Active sourdough starter (takes about a week to make)
hot pad for raising dough
enameled cast iron dutch oven (sides greased and bottom lined with a silicon mat)

24 hours prior to baking: Remove sourdough start from fridge and let it warm up and activate (4-5 hours)
Feed the starter and let it activate again
Take 4 tbsp of butter out to let it warm up to room temp

Add sourdough starter, milk, egg, sugar, salt, and garlic powder to your stand mixer bowl
Turn mixer on low, allow ingredients to mix, and then start adding the flour one cup at a time
Adjust mixer speed to medium, then add the softened butter 1 tbsp at a time
Mix for about 10 min. the dough should not stick to the sides of the mixer bowl. It should pass the windowpane test (Grab a small ball of the dough and stretch into a square. It should stretch thin enough to see through without breaking)

Place dough in a greased bowl and cover. Place bowl on the heating pad (set to about 100f) and allow it to rise 8-12 hours
On a clean work surface(lightly dusted with flour if necessary), roll the dough out into a rectangle shape
Sprinkle the cheese over the dough and then roll very tightly so the cheese doesn't fall out
With a sharp kinfe, cut the dough in half lengthwise, leaving about 1.5 inches uncut and one end
Twist the roll of dough 180 degrees and pinch the ends together to seal in the cheese
Place dough into your prepared dutch oven

Make sure to put the lid on the dutch oven and place it on the heating pad. Allow to rise for 2-4 hours until doubled
Preheat oven to 350
Optional brush with egg yoke
Bake for 20 minutes with the lid on and then another 25 min with the lid off
Allow to cool, slice and serve