Hearth-Baked Chili-Cheese Sourdough

Ingredients

• 1 package yeast dry
• 3 cups bread flour 
• 0.3 cup pepper flakes fresh minced
• 0.3 cup parmesan shredded dry
• 0.5 cup rye flour 
• 1 teaspoon salt 
• 1 cup starter 
• 1 tablespoon sugar 
• 1 cup water 

Equipment

• baking sheet
• oven
• knife
• plastic wrap
• spatula
• bread machine

Directions

1. Add ingredients to bread machine pan according to manufacturer's directions.
2. Select dough cycle.
3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead.
4. Sprinkle 2 tablespoons bread flour over dough.
5. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14- by 17-inch baking sheet. Pat to reshape loaf, if necessary.
6. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes.
7. Remove plastic.
8. With a floured razor blade or very sharp knife, cut 2 to 3 slashes about 1/2 inch deep across top of loaf.
9. Bake in a 425 oven until richly browned, 25 to 30 minutes.
10. After loaf has baked 25 minutes, sprinkle and additional 1/4 cup shredded dry jack or parmesan cheese over it, then continue to bake as directed.
11. Transfer loaf to a rack to cool at least 15 minutes before slicing.
12. Serve hot, warm, or cool.
13. To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast, 1/2 cup shredded dry jack or parmesan cheese, and 1/3 cup minced fresh jalapeo chilies.