In the morning, gently scrape the dough onto a floured surface, but do not knead. Cut the dough into 2 equal pieces and shape each piece into a tight ball. I simply gather the four corners together in the centre, then flip the dough over and roll the ball on the surface in a circular motion cupping it with my hand. Place the two balls of dough on a well-floured surface, cover with a teatowel or clingfilm and allow to rest for 20 minutes. If the dough flattens right away, form the ball again and give it another 20 minutes.
In the meantime, place the diced peppers and red chillies on a sheet of kitchen paper to extract any excess moisture.
Gently flatten and press one piece of the rested dough into a disc. Use your fingers to stretch the dough into a 30cm (12in) round. (I don't use a rolling pin for this to make sure I don't deflate the air pockets in the dough).
Using a sharp knife or a pizza wheel, trim the edges using so you have a neat circle. Then carefully lift the disc onto a baking tray lined with a sheet of baking parchment and dusted with flour.
Beat the egg and brush a 1.5-2cm border around the outer edge of the circle (keep the remaining egg). Avoiding the brushed edge, spread most of the Cheddar and red Leicester (reserving a small handful for the top). Scatter the peppers, chillies and spring onions across the circle.
Stretch out the second piece of dough into a neat 30 cm (12in) circle. Lift it over the first disk with toppings and press the edges together to trap in the filling.
Place a small cup, bowl or a 5cm biscuit cutter in the middle. Using a sharp knife, pizza wheel or oiled sharp scissors, divide into four quadrants. Divide each quadrant into four thin wedges so you have a total of 16 wedges radiating from the centre (see photos above).
Grab two adjacent wedges. Twist them away from each other twice and pinch ends together. Repeat with the rest of the wedges.
Loosely cover with a lightly greased cling film and leave in a warm spot for an approx an hour. Don't expect it to double in size, but it should puff up a bit. Brush the tear and share bread all over with the rest of the egg and scatter the remaining cheese.
In the meantime, preheat the oven to 200°C Fan. Bake the loaf for 20-22 minutes. Rotate it midway through cooking to ensure even browning.
Serve fresh out of the oven with some dips on the side!