Cheddar and chilli crisp sourdough

Mix the sourdough starter and 320 ml lukewarm water in a large bowl until dissolved

Add the bread flour and sea salt. Mix until a shaggy dough forms

Cover the bowl with a damp cloth and let the dough rest for 30 minutes (this is called the autolyse)

After the autolyse, gently mix the cheddar and chilli crisp into the dough

Next, wet your hands to prevent sticking. Grab one side of the dough, stretch it upward, then fold it over the center

Rotate the bowl 90 degrees and repeat this process on all four sides

Cover the dough and let it rest for 30 minutes

Repeat the stretch and fold process 3–4 times at 30 minute intervals. By the end, the dough should feel more elastic and cohesive

After the final stretch and fold, cover the dough and let it rise until doubled in size (8–12 hours at room temperature)

Turn the risen dough onto a lightly floured surface

Shape it into a round or oval loaf by tucking the edges under and creating surface tension

Place the loaf seam-side down onto a floured proofing basket or a parchment paper-lined bowl. Cover and let it proof for another 1–2 hours. You know the dough is ready when it has relaxed slightly in the bowl, and if you press it with the tip of your finger, it bounces back slowly. If it bounces back quickly, it’s underproofed, and it it’s overproofed it won’t spring back at all

Preheat the oven to 220°C. Place a Dutch oven or baking stone inside as the oven warms up to get hot

Carefully transfer the loaf onto a sheet of parchment paper, if using a Dutch oven. Otherwise, transfer to the baking stone. Sprinkle the top of the loaf with the grated cheddar and drizzle over the chilli crisp

Score the top of the loaf with a sharp knife or razor blade

If using the stone, bake for 40–45 minutes. If using the preheated Dutch oven, bake with the lid on for 20 minutes, then remove the lid and bake for another 20–25 minutes until the loaf is deep golden brown

Allow the loaf to cool completely on a wire rack before slicing

Sprinkle fresh parsley or coriander over the sliced loaf, and add a light dusting of chilli flakes for extra heat

Serve sliced and topped with ricotta and a drizzle of chilli oil for dipping or spreading on the bread