Spice Up Your Starter: Chili Oil Crunch & Cheddar Sourdough
If you’re a sourdough purist, look away now. But if you’re someone who thinks bread is simply a vessel for maximum flavor, welcome home.
We’re breaking the rules of the traditional white loaf by folding in the smoky, umami-packed heat of Chili Oil Crunch, sharp cheddar, and fresh scallions. The result? A vibrant, orange-hued loaf that smells like a dream and tastes even better.
Why This Combo Works
The magic lies in the Laoganma (Chili Oil Crunch). As you fold it into the dough, the infused oil stains the crumb a beautiful sunset orange, while the crispy bits of garlic and chili flakes provide little “flavor bombs” in every bite.
Pair that with the sharpness of melted cheddar and the bite of fresh scallions, and you have a loaf that doesn’t even need butter.
Pro Tip: This bread was practically made for breakfast. Toast a slice, top it with a sunny-side-up egg and some creamy avocado, and you’ve got a world-class brunch in your own kitchen.
The “Umami Bomb” Effect
The star of the show is the Maillard reaction paired with the infused oils. As the bread bakes, the chili oil from the Laoganma doesn’t just sit there—it migrates. It seeps into the flour, hydrating the starches with savory fat instead of just water. This creates a crumb that is incredibly tender, almost velvety, with a deep, earthy richness that lingers on the palate.
Texture Meets Heat
- The Crunch: You get two types of crunch here. First, the traditional, blistered sourdough crust. Second, the “hidden” crunch of fried garlic and onion bits from the chili oil tucked inside the soft dough.
- The Sharpness: The cheddar cheese performs a magic trick in the oven. The bits on the inside melt into gooey,salty pockets, while any cheese that touches the bottom of the Dutch oven turns into “frico”—those lacy, crispy burnt cheese edges that everyone fights over.
- The Freshness: Just when the richness of the oil and cheese feels like it might be “too much,” the green scallionscut right through. They provide a bright, oniony zip that wakes up your taste buds and keeps the flavor profile balanced.
How to tell when it’s done?
Don’t guess! Use a probe thermometer. You are looking for an internal temperature of at least 190°F.
The Hardest Part: Let it cool completely before slicing. If you cut it while it’s hot, the steam escapes and the texture can become gummy. Patience is a virtue!
Chili Oil Crunch Sourdough w/ Cheddar & Scallions
Created by Sue Mun
Makes One Sourdough Bread
Ingredients
For the Sourdough:
- 125g ripe starter (use it at its peak!)
- 350g water, warm to the touch (not hot!)
- 500g flour
- 12g salt
For the Inclusions:
- 2-3 tbsp Chili Oil Crunch (I used Laoganma brand)
- 3 scallions, chopped
- 1/2 cup shredded cheddar cheese
- 2 tsp garlic powder (sprinkle during lamination)
Instructions:
- In a large glass, metal, or ceramic bowl, mix together the warm water and the ripe sourdough starter.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold session #1 (stretch the dough into itself about 8 times or until gluten develops). Cover an rest for 30 minutes.
- Stretch and fold session #2. Cover and rest for 30 minutes
- Stretch and fold session #3. Add in all of the inclusions on top of the dough. Stretch and fold the dough. Cover and rest for 30 minutes
- Stretch and fold session #4. Continue stretching and folding. It is okay if the inclusions change the color of the dough. The chili oil will make it turn yellowish/orange colored.
- Cover and bulk ferment for 6-8 hours. Until the dough doubled in size and peels away the sides of the bowl easily. If not, continue to proof longer.
- Now onto the lamination. On a clean working surface, flip the dough over and gently stretch to a long rectangle. Sprinkle more chili oil, scallions, and cheddar cheese on top if desired (I sprinkled on 2 tsp of garlic powder during this stage too). Perform a book fold and gently roll the dough up. Be careful not to deflate the dough too much. Then gently push/pull dough into a tight round.
- Dust the top with some rice flour and place into banneton bread mould. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in fridge overnight to cold ferment (about 8-10 hours).
- Preheat oven to 450F and place dutch oven in the oven to also preheat in the oven.
- Flip the sourdough onto a silpat or parchment paper and gently score the top of the dough using a lame knife.
- Place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 25 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 12-17 more minutes. Or until the internal temp is above 190F. It is easier to know if the bread is finished cooking if you take the internal temperature using a probe thermometer.
- Cool completely at room temperature before cutting and serving.
