• Mix the dough. Combine 150g sourdough starter, 330g water and 9g salt. Whisk to combine. Add 500g bread flour; stir into starter mixture. Finish mixing by hand, folding mixture until it forms a rough ball. Cover with plastic wrap or a damp towel and let rest 45-60 minutes.
• Complete stretch-and-folds & bulk fermentation. Over the next few hours, give the dough a stretch & fold about every 30-45 minutes. Plan to stretch & fold 4 times total.

  To stretch the dough, pull dough from one side and give it a long stretch, folding the dough back to the middle. Turn the bowl a quarter turn, stretch again and fold back to the middle. Repeat on all four sides, cover dough back up, and allow to rest again until the next stretch & fold.
• Once you've completed all the stretches, allow the dough to rest at room temperature until puffy, bubbly, and jiggly, 2-4 hours (this is the bulk fermentation stage).

  Then put the dough in the refrigerator to rest overnight.

The next day:

• Make the garlic herb butter. Combine 6 Tbsp soft butter, 3 cloves minced garlic, and 1 Tbsp herbs together in a small bowl. Have your cheese ready in a separate bowl.
• Shape the dough. Roll dough out on a lightly floured surface into a rectangle that's roughly 12 x 18 inches. Spread with the garlic herb butter, leaving a 1-2 inch border around all the edges. Sprinkle with cheese.
• Starting on one of the long sides, roll the dough up just like you would a cinnamon roll. Start from the center and work out to the edges as you go, making sure to keep it fairly tight. Once fully rolled, pinch the seams together.
• Using a sharp chef's knife or a bench scraper, slice the roll in half lengthwise almost to the top, exposing the interior swirl. Leave about an inch at the top so the roll is still one piece. Gently twist the two sides of the roll around each other to make a simple braid, tucking the end under.
• Place one end of the twist down on a baking sheet lined with parchment paper. Swirl the twist around itself, making a spiral shape, and tuck the end under.
• Proof. Cover with a damp kitchen towel and allow to rest 2-4 hours. Dough should rise by 30-50% and become puffy, jiggly, and full of bubbles.
• Bake. Place your Dutch oven and lid in the oven and preheat oven to 450° F. When oven comes to temperature, carefully lift your parchment paper with your sourdough twist and lower it into the hot Dutch oven. Put the lid back on and bake, covered, for 25 minutes.
• Remove lid from Dutch oven and continue to bake uncovered for another 20-25 minutes, or until bread is golden and cooked through. The best way to tell if bread is done is to take its internal temperature with a digital thermometer - it should be 205 - 215° F.
• Cool. Remove from oven and gently lift bread out of Dutch oven, using the parchment paper as handles. Allow to cool completely before slicing.