1. Feed and prep your sourdough starter by ensuring it is active and bubbly after feeding within the last 8 to 12 hours

2. In a large mixing bowl combine active sourdough starter, warm water, and bread flour and mix until no dry flour remains

3. Allow the dough to rest for 30 minutes for gluten development

4. Gently knead the dough for 8 to 10 minutes until smooth and elastic

5. Cover the dough and perform stretch and folds every hour during a 3 to 4 hour bulk fermentation

6. Shape the dough into a round or oval and let it rest for 30 minutes

7. Prepare the garlic butter by whisking melted butter with minced garlic, chopped parsley, and a pinch of sea salt and combine cheeses in a separate bowl

8. Score deep crosshatch cuts into the dough, drizzle garlic butter into the cuts, and stuff with the cheese mixture

9. Let the filled loaf rest for 45 to 60 minutes before baking

10. Preheat the oven to 425°F and bake the bread for 25 to 30 minutes until golden brown and cheese is bubbling

11. Let the bread cool for 10 to 15 minutes before pulling apart and serving