In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of instant yeast, and 1.5 teaspoons of salt until well combined. Pour in 1.5 cups of lukewarm water all at once and stir until a shaggy dough forms.

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

Once the dough has risen, gently fold in 1 cup of grated sharp cheddar cheese using a spatula or your hands.

Cover the bowl again and refrigerate for about 30 minutes.

Flour a clean counter and gently scrape the dough out onto the surface. Shape the dough into a rough round.

Cover the dough with a clean kitchen towel and let it proof for another 30 minutes.

Carefully remove the hot Dutch oven from the oven, and lift the parchment paper with the dough, placing it inside.

Cover with the lid and bake for 30 minutes. After that, remove the lid and bake for an additional 15 to 20 minutes until the crust is golden brown.

Once baked, carefully transfer the bread to a wire rack and cool for at least one hour before slicing.