Ingredients

150 grams starter
385 grams lager (the beer)
500 grams French type 55 flour
20 grams Khorasan flour
9 grams salt
5 grams child powder
5 grams ground Ancho chilli flakes
70 grams finely grated cheddar cheese

Method

1. Add all the dry (including cheese) ingredients to a bowl &mix together to distribute all evenly
2. Add wet ingredients & mix until no dry parts exist
3. Leave to rest for 30 minutes covered
4. Carry out a series of stretch & folds for about a minute
5. Cover & leave in a warm place to prove for 6 hours
6. Turn out onto a lightly floured top & using a dough scraper shape into either a round or bloomer trying to keep as much air in as possible - i.e. try not to knock back the dough in the process.
7. Cover & leave allow to retard overnight
8. In the morning heat the oven to 240 degrees centigrade & place in a preheater dutch oven & bake for 20 minutes covered & 30 minutes uncovered
Slice butter and scoff - but be warned there’s a bit of a kic