In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of instant yeast, and 1 teaspoon of salt until well blended.

Pour in 1.5 cups of lukewarm water into the flour mixture and stir gently until a shaggy dough forms.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.

Once the dough has risen, sprinkle about 1 cup of grated sharp cheddar cheese over the surface and gently fold it into the dough.

Cover the bowl again and refrigerate the dough for 30 minutes.

Turn the dough out onto a floured surface and shape it into a round loaf, then let it proof for another 30 minutes.

Place your empty Dutch oven in a cold oven and preheat to 450°F for at least 30 minutes.

Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking for an additional 15 to 20 minutes.

Once baked, transfer the bread to a wire rack and let it cool for at least one hour.