Name: Cheese-Topped Chilli and Onion Boule
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Yield: Makes 2 small loaves
Ingredients: 25g/2 tbsp olive oil; 50g/1¾oz/heaping ⅓ cup white bread flour; 50g/1¾oz/3½ tbsp water; 500g/1lb 2oz/3½ cups white bread flour; 150g/5½oz/1⅔ cups grated Cheddar cheese; a pinch of fresh yeast; 5g/1 tsp fine/table salt; 325g/11½oz/1⅓ cup water; 5g/1 tsp fresh yeast; 50g/1¾oz/¼ cup semolina; 1 onion, chopped finely; 1 tsp dried chilli/hot pepper flakes (more or less, according to taste)

Preparation info

Makes
2
small loaves

Difficulty
Easy
Ready in
9 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Carole told me that this bread is their signature loaf and that it is usually the first to sell out at a market, even though they make twice as much of it as any other. The recipe originally came about by accident due to someone “chucking a whole tub of chilli flakes” into her cheese and onion dough.

Ingredients

For the Sponge

50g/1¾oz/heaping ⅓ cup white bread flour

Method

Mix the sponge ingredients together, cover and leave in the refrigerator overnight, or at room temperature for at least 4 hours.
Fry the onion and dried chilli/hot pepper flakes in the oil until translucent, then leave to cool before adding the sponge and the remaining dough ingredients except the cheese. Mix until you have a smooth but loose (i.e. wet and stic