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In a bowl, mix yeast, sugar, and water. Add flour and mix, then sprinkle salt on top.
Do stretch and fold, then coil fold multiple times with no waiting in between. Cover and leave for 40 min in a warm place until doubled.
Transfer dough onto a floured surface. Flatten gently, add some chili oil and cheddar cheese, sprinkle a little flour, then fold. Add more chili oil and cheese, fold again. Shape by turning the dough between your hands to create tension.
Place on floured parchment paper, cover with a bowl, and rest 15 min.
Score with a sharp knife and bake in a preheated oven at 480°F (250°C) with a tray inside. Slide the bread in, pour some water in the bottom to create steam. Bake 15 min at 480°F, then 15 min at 385°F (195°C) until golden and crusty.