Chili Oil Crisp with Green Onion Sourdough Bread (Edit recipe)

Autolyse

1. Mix together lukewarm water and sourdough starter. Mix until starter has disolved.
2. Mix in flour until a shaggy dough forms.
3. Cover and rest 1 hour.

Salt & Hydration

1. Dimple the dough, add 10 g salt and 20 g water, then work in until absorbed. Cover, let sit 30 minutes.

Stretch & Folds

Stretch & Folds (4 Sets Total) Perform 4 sets of stretch and folds, spaced 30 minutes apart.

1. Set 1: Standard stretch and fold.
2. Set 2: Add half the chili crisp, half the green onions, and half the cheddar cheese (if using) during the folds.
3. Set 3: Add the remaining chili crisp, green onions, and cheddar cheese (if using) during the folds.
4. Set 4: Final strengthening set, no additions.
5. Gently distribute inclusions to avoid tearing the dough.

Bulk Fermentation

1. Cover and let bulk ferment at room temperature until the dough rises about 50% and looks airy and domed (approximately 4–6 hours total from mixing, depending on temperature).

Shape

1. Turn dough onto a lightly floured surface. Pre-shape gently and rest 20–30 minutes.
2. Shape into a tight boule or batard, being careful not to press out the inclusions.
3. Place seam-side up in a floured banneton.

Cold Proof

1. Cover and refrigerate 8–12 hours (overnight preferred).

Bake

1. Preheat Dutch oven to 450°F for at least 30 minutes.
2. Turn dough onto parchment and score
3. bake 20 minutes covered.
4. remove cover and bake another 20–25 minutes uncovered.
5. Internal temperature should reach 205–210°F.
6. Cool completely before slicing (at least 1 hour).