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 and 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.