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Sourdough Tear & Share

Chilli and Cheese Sourdough Tear & Share Bread

Our new favourite bread, that not only looks amazing but also tastes divine! Don't be put off by a long ingredients list - the majority of the ingredients are spices you will find in your cupboards and the rest are every-day cooking ingredients! Make this scrumptious Chilli & Cheese Sourdough Tear and Share Bread to have as a tasty snack, dip in some BBQ sauce or enjoy as a side to fresh salad or soup. P.S. If you don't like things hot, substitute the cayenne with sweet paprika and red chilli with more pepper. It will still have a delicious smoky and cheesy flavour, but without the heat of the chilli!
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Prep Time 1 hr
Cook Time 20 mins
Fermenting & Proving: 16 hrs
Total Time 17 hrs 20 mins
Course Bread, Side Dish
Cuisine Mexican
Servings 8 portions
Calories 294 kcal


  • Stand Mixer with a Dough Hook Attachment


For the Seasoning Mix:

  • 1/2 tbsp smoked paprika
  • 1/2 tsp onion granules
  • 1/2 tsp garlic granules
  • ¼ tsp dried mixed herbs
  • 1 tsp dried leeks optional
  • ¼ tsp cayenne pepper
  • ¼ tsp caster sugar

For the Dough:

  • 220 g active sourdough starter 100% hydration
  • 220 ml warm water
  • 390 g strong bread flour
  • 1 1/2 tsp salt
  • 2 tsp olive oil
  • 2 tbsp seasoning see above

Add-Ins & Extras:

  • 40 g red pepper deseeded and diced
  • 20 g red chilli deseeded and diced, 1 whole slice reserved for garnish
  • 1 egg beaten
  • 40 g mature Cheddar grated
  • 100 g red Leicester grated
  • 2 spring onions finely chopped


Day 1:

  • First thing in the morning, feed your starter and leave it in a warm spot to double in size. Alternatively, you may choose to feed your starter the night before so it's ready in the morning. Whichever way you do it, make sure that you use your starter at its peak and before it starts deflating.
  • Mix all the seasoning ingredients in a small bowl and set aside for later.
  • Combine water and 2/3 (approx. 260g) of the flour in a bowl of your stand mixer. Mix to a rough dough. Cover and set aside for 60 minutes to autolyse.
  • To your water and flour dough, add the active starter. Add the salt, olive oil, seasoning and the remaining flour (130g). Start the stand mixer with a dough hook attachment on low-medium speed. Mix until the dough gathers on the hook and carry on kneading for another 5-7 minutes.
  • Scrape the dough out onto a kitchen surface and shape into a ball. Place it into a lightly greased bowl. Cover the bowl and leave in a warm spot to prove.
  • After 30 minutes, lift one side of the dough and fold it into the centre of the dough. Do the same with the other three sides of the dough then turn the dough over, so that the seams are at the bottom. Cover the bowl again. After 30 minutes repeat the folds. Cover and do it again after 60 minutes. This time, leave the dough undisturbed for about 2 hours in a warm spot.
  • Place the dough, well covered in the fridge for 6-24 hours, or simply overnight.

Day 2:

  • 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!


Calories: 294kcalCarbohydrates: 46gProtein: 12gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 588mgPotassium: 172mgFiber: 3gSugar: 1gVitamin A: 649IUVitamin C: 11mgCalcium: 191mgIron: 2mg
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