Cheesy Chili Colorado Sourdough (No Dutch Oven & No Complicated Steps) Ingredients * 145 g active starter (about ½ cup) * 420 g flour (about 3⅓ cups) * 263 g water (about 1 cup + 1 tbsp) * 1 EZ Bomb Chili Colorado Bomb * 2 tbsp chili oil * Cheddar cheese, shredded * Green onion, chopped Instructions 1. In a bowl, mix the water, EZ Bomb Chili Colorado Bomb, and starter until combined. Add the flour, mix well, cover, and let rest for 40 minutes. 2. Do a coil fold immediately. Cover for 30 minutes, then do another coil fold (2 coil folds in total), or until the dough resists folding. 3. Cover and let it rise for about 4 hours, or until doubled. 4. Flour your surface and gently place the dough on it. Flatten the dough, then add the shredded cheddar cheese, chopped green onion, and drizzle with 2 tbsp chili oil. Fold from the sides to enclose the filling, then continue shaping by turning the dough between your hands until it has good surface tension. 5. Place in a floured banneton with the seam side up, cover, and refrigerate overnight. 6. The next day, score your bread and bake in a preheated oven at the highest temperature for 10 minutes with steam. Reduce the temperature to 380°F (190°C) and finish baking without steam. #bread #sourdough #sourdoughbread #sourdoughtok #ezbombs - @cookwithhali