In a large bowl, whisk together flour, salt, yeast and grated cheese.
Add your beer and water and mix until a very rough dough comes together.
Cover and let sit on your counter for 12 hours. I usually prep this at night and bake it in the morning so it can be served with lunch or dinner.
After the 12 hours, place your dutch oven with lid on inside your oven and preheat to 425°F. Your dutch oven should stay in the oven before adding the bread for about 30 minutes.
Place a sheet of parchment on your work surface and sprinkle with flour.
Uncover your dough and pull the sides of the dough in towards the center, creating a ball of dough with tension in it.
Scoop the dough ball out of the bowl and place seam side down onto the parchment. Place your bowl upside down over the dough and let your dough proof/rest while the oven and dutch oven preheat.
After your dutch oven has been in the oven 30 minutes, carefully remove it from the oven. Remove the bowl, and place your sheet of parchment and dough into the dutch oven.
Place the lid back on the dutch oven, and put into the oven on the center rack for 30 minutes.
After 30 minutes, remove the lid, and let the bread continue to bake for another 15-20 minutes. Bread should be a dark golden brown with a good crust.
Remove the dutch oven and using the parchment, lift the bread out out and onto a wire cooling rack. Let bread cool for at least 1 hour (ideally until cool) before cutting in.
Store in an airtight container for 2-3 days. Enjoy!
