Cheddar, scallion, chilli crisp sourdough

Ingredients

Ingredients

• 200 g active sourdough starter
• 680 g water
• 400 g all-purpose flour
• 500 g bread flour
• 100 g whole wheat flour
• 20 g salt
• 6 scallions, green parts only, chopped
• 170 g shredded cheddar cheese
• 3 tbsp chili crisp, drained

Instructions

1. Feed the starter a few hours before baking to ensure it is active and bubbly.
2. Mix the water with the active starter until fully dissolved.
3. Add the all-purpose flour, whole wheat flour, and salt to the mixture and stir until a shaggy dough forms.
4. Perform the first stretch and fold: wet your hands, grab one side of the dough, stretch it up, and fold it over the center; rotate the bowl and repeat four times.
5. Rest the dough for 20 minutes.
6. Repeat the stretch and fold process once more, spacing 20 minutes apart.
7. Prepare the inclusions: chop 6 scallions using only the green parts, shred 170g cheddar cheese, and drain 4 tablespoons chili crisp to remove excess liquid.
8. Add the chopped scallions, shredded cheddar, and drained chili crisp to the dough. Perform stretch and folds to incorporate the inclusions evenly.
9. Repeat the stretch and fold process at least once more, spacing each round 20 minutes apart.
10. Cover the dough and let it bulk rise at room temperature until doubled in size, about 4-6 hours or overnight in the fridge.
11. Divide the dough into two equal portions and gently shape each into a loose round. Let the dough sit on the counter uncovered for 10 minutes, then roll tightly. Build tension as much as possible without degassing.
12. Optionally, roll each shaped loaf in seeds for added texture and flavor.
13. Place each loaf seam-side up in a floured kitchen towel-lined bowl.
14. Cover and proof the loaves in the refrigerator overnight.
15. Preheat the oven to 500°F with the Dutch oven inside for 1 hour.
16. Remove the dough from the fridge, place it on parchment paper, and score the top with a sharp blade.
17. Carefully transfer the scored loaf with parchment into the hot Dutch oven. Lower the oven to 475F.
18. Cover with the lid and bake for 22 minutes.
19. Remove the lid and continue baking for 20-25 minutes until the crust is deep golden brown. Lower the oven to 440F
20. Remove the bread from the Dutch oven and cool on a wire rack before slicing.

Notes

The inclusions add moisture, so monitor the dough during bulk fermentation and adjust resting time if needed. For best cheese distribution, add during stretch and folds to avoid clumping.