Feed sourdough starter 4- 12 hours. The starter should be active and bubbly before making the dough. Take out butter and place it at room temperature.

In a stand mixer, add milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.

Add in chunks of softened butter and mix until smooth and glossy. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.

Place dough in a greased bowl with a lid (or plastic wrap) and allow to rise for 8-12 hours at room temperature.

Optional step: Can’t bake right away? You can also stick the dough in the fridge (covered) for a few hours before proceeding to the next step.

Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.

Sprinkle cheese evenly over the dough and roll VERY tightly so the cheese doesn’t fall out (if the dough is too warm, it will also be difficult to shape).

Cut in half lengthwise, leaving about 1-2 inches uncut at the top.

Twist the dough together and pinch the ends.

Transfer to a parchment lined or a greased loaf pan.

Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. In the summer when it is warmer, it may only take one hour. Just keep an eye on it.

Preheat the oven to 350.

Optional step: Brush with egg wash and sprinkle with flakey sea salt. This gives it an amazing crust.

Bake for 45 minutes. The top should be golden.

Allow to cool. Slice and serve.