Make The Dough. Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 1 hour.
Shape The Dough. After the dough has rested,add the dill and cheddar and work it in with your hands. Cover the dough with a towel for 30 minutes.
Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size.
Stretch And Folds. Using slight wet hands, grab a portion of the dough and stretch it upward as high as you can stretch it without tearing, and then fold it over toward the center of the bowl. And then give the bowl a quarter turn and repeat this stretch and fold technique until you have completed a full circle. Repeat the stretch and fold, every 15 minutes, completing 4 sets total. Cover with a damp towel, and let rise for 8 to 10 hours (at about 70F). The dough is ready when its doubled in size and has bubbles on the surface.
Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.
Second Rise. Cover the bowl and refrigerate for 8-12 hours. Nearing the end of the rise, preheat the oven to 500oF. Let the dutch oven (or baking vessel) preheat while you prepare the dough.
Score. Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame, or the tip of sharp knife score the dough. Use the parchment paper transfer the dough to your dutch oven. Lower the heat in the oven to 450F.
Bake. Bake on a center rack, in a preheated 450oF oven, for 20 minutes, covered. Remove the lid and continue to bake for 20-30 minutes. Optional: Remove from oven, and remove the loaf from the pot and bake the crust for an additional 10 minutes to crisp the crust. (My crust is always dark at this point, so I skip this step). Transfer to a wire rack. Cool for 1 hour before slicing.