Heavily grease your choice of Dutch oven with rice flour or line with parchment paper. I used my 8 inches cast iron for this homemade artisan cheese bread.
Transfer the dough to a lightly floured surface. Press and stretch the dough into a round shape then add the remaining of shredded cheese in the middle of the dough.
Repeat the above folding process: pick up the edge of the dough fold toward the middle.
Then put the dough seam side down, using both of your hands to drag the dough into small circle and form it into a smooth round dough.
Place the dough seam side down, in your desired baking pan. Cover it (make sure to leave plenty of room for the dough to rise) and let it double in size, approximately 1 to 1.5 hours. I use a big mixing bowl to cover my bread dough. If you’re using Dutch oven, you can put it inside a clean trash bag to proof the dough.
By proofing your bread dough directly on your choice of baking pan (Dutch oven/cast iron), you will avoid running into a risk of deflating it while turning the dough from proofing basket onto baking pan later.