Cheddar and Green Chili

Ingredients:

Dough: I cup (227g) ripe (fed) sourdough starter I cup + 2 tablespoons (255g) beer (allow to go flat first) 3 cups (426g) bread 1 tablespoon honey 1 tablespoon water 2 teaspoons salt

Optional add-ins: ½ cup shredded sharp cheddar cheese ¼ cup canned chopped green chilis (drained)

Combine the starter, beer, and flour in a large bowl and mix just until flour is incorporated. Cover and let rest for 30 minutes.

After the rest, sprinkle the salt over the . Mix the honey and water together and pour over the salt. Mix with your hands or use a stand mixer with a dough hook until salt is completely mixed in and dough is beginning to look smooth (about 1 minute). Cover and let rise for 45 minutes.

Add the extra ingredients (if using) to the dough and do a series of gentle stretch and folds (about 8) to mix them in. Cover and let rise for 45 minutes.

Fold the dough again (little more gently and only about 4 to 6 stretch/folds) and let sit for another 45 minutes.

Repeat the stretch and fold process one last time; cover and let rise for 1 hour.

Turn dough gently onto a lightly floured surface and shape into a round loaf. Place loaf seam-side up in a floured banneton or a bowl lined with a floured cloth. (Works best to use a 50/50 mix of all-purpose flour and rice flour). Cover and let rise for 2 ½ to 3 hours.

About 60 minutes before the bread is ready to bake, preheat a 4-5 quart cast iron Dutch in a 475 degree oven. When the loaf has risen, sprinkle the top with rice flour and turn it onto a piece of parchment paper. Score the loaf by making 3 to 4 marks with a razor blade (scissors also work well). Gently pick up the parchment and use it to transfer the dough into the hot pot. Cover and bake at 475 degrees for 20 minutes. Take cover off, turn oven down to 450 degrees and bake for another 18-20 minutes. Take out of oven and turn bread out onto a wire rack to cool.