Using a large bowl, add yeast, ½ cup of flour and warm water; stir until well combined. Cover and let rest in a warm place for 30 minutes. (Note: The water should be warm (~100°F), but not hot.)

Add the remaining ingredients (remaining 4 cups of flour, beer, vinegar, salt, dill, mozzarella and cheddar); stir until well combined and dough pulls away from sides of bowl.

Cover and let dough rise in a warm place for 2 hours.

Using a spatula, transfer dough from bowl onto well-floured countertop. Sprinkle top of dough lightly with additional flour. Gently press dough into a ~10” square. Fold dough into thirds (like you would fold a letter). Tuck corners of dough under to create rough ball shape.

Lightly dust a piece of parchment paper with cornmeal. Place dough in center of parchment paper and then lower paper into a round cast-iron Dutch oven. Cover lightly with a towel or plastic wrap and let dough rise in a warm place for 45-60 minutes.

Preheat oven to 425°F.

Remove towel/plastic wrap and make (3) ½”-deep cuts into top of dough. Place lid on Dutch oven on middle rack in oven.

Bake for 30 minutes and then remove the lid. Continue baking for 25-30 more minutes, or until top of loaf is golden brown.

Carefully lift parchment paper (and bread) out of Dutch oven; let cool for at least 60 minutes before slicing.