Mix the dough

• Combine the sourdough starter, water, bread flour and salt in a bowl.
• Mix until no dry flour remains, then cover and let rest.

Stretch and fold

• Perform a set of stretch and folds in the bowl.
• Repeat the folds until the dough is smooth and elastic.

Add the flavorings

• Flatten the dough on a lightly floured surface.
• Spread the chili oil crunch over the dough, then scatter the chopped scallions, shredded cheddar and garlic powder.
• Roll and fold the dough to enclose the fillings.

Shape the loaf

• Line a bowl with plastic to protect it from the oil.
• Shape the dough into a tight round and place it seam side down in the lined bowl.
• Stitch the seam so the loaf holds together and does not burst.

Cold proof overnight

• Cover the bowl and refrigerate overnight.

Bake

• Preheat the oven with the Dutch oven inside.
• Score the loaf and bake in the covered Dutch oven, then uncover to finish the crust.

Cool

• Let the loaf cool on a rack before slicing.