Using a small bowl, add warm water and yeast; stir until well combined. (Note: The water should be warm to the touch, but not hot.) Let mixture sit for 5 minutes.

Using a large mixing bowl, add flour and salt; stir until well combined.

Pour yeast mixture into mixing bowl; stir with a wooden spoon until well combined. (Note: The dough should come together. It will be slightly sticky, but if the dough stubbornly sticks to the side of the bowl, add 2-3 more tablespoons of flour. If dough feels too dry, add 1 more tablespoon of water.)

Cover bowl and let dough rise in a warm location until it approximately doubles in size (~1½-2 hours).

Transfer dough to a floured work surface. Divide dough into 2 equal pieces.

Pat each piece of dough out into a flat disc. Fold dough into thirds, similar to how you might fold a letter. Rotate dough 90° and repeat process.

Lightly flour two proofing baskets or drizzle oil inside of two bowls. Place dough into bowls, cover and let rise in a warm location until approximately doubled in size (~1-1½ more hours).

Transfer dough back to a floured work surface. Gently press each piece of dough into a 8”x12” rectangle.

Using a small bowl, combine, shredded cheddar, shredded mozzarella and chopped herbs.

Divide cheese mixture in half and sprinkle evenly on top of each piece of dough.

Sprinkle cooked and crumbled bacon evenly on top of one piece of dough.

Working with one piece of dough at a time, start with a long edge and roll dough into a tight log. Pinch edges to seal dough together.

Using a sharp knife, slice the dough in half lengthwise, leaving a small 2” piece intact on one end.

Rotate the halves so that the cheese filling is facing up. Spread half of the roasted garlic evenly on top of dough.

Carefully twist the two halves around each other, keeping the filling side up the whole time. (Note: This step will be a bit messy as some of the filling will fall out. Just finish the braid and then press the extra filling back on top.)

Bring the two ends of the braided rectangle together to create a circle. Pinch dough together.

Repeat process with the other piece of dough, omitting the bacon from this loaf.

Generously sprinkle cornmeal onto a piece of parchment paper. Place each piece of dough onto parchment paper. Lower dough (on the parchment paper) back into floured proofing baskets or oiled bowls.

Cover bowls and let dough rest for 30-40 minutes at room temperature.

Meanwhile, preheat oven to 400°F. Place the double Dutch oven into the oven as it preheats.

Remove double Dutch oven from oven.

Lift parchment paper with dough on it out of bowls and carefully lower each into the hot Dutch oven.

Cover Dutch oven and place in oven. Bake for 35 minutes.

Remove lid and continue baking for 5-10 more minutes or until top of bread is golden brown in color. (Tip: If you have an instant read thermometer, remove the bread from the oven once it reaches 200°F.)

Let bread cool before slicing.