Place levain, water, flour and salt into the Thermomix bowl and knead 30 sec/Interval or dough setting. Leave in the Thermomix bowl for up to an hour. Knead further 1 min/Interval or dough setting. Tip out onto an oiled bread mat and wrap. Keep draft free for up to 6 hours until the dough is soft and pliable.
Without worrying too much about it, give the dough a couple of pull and stretches throughout the proofing time.
When you are ready to prove for the last rise, place cheese into the Thermomix bowl and mill 10 sec/speed 10.
Get ready to incorporate the cheese and chillies by having everything ready on your bench.
Using the pull and fold method, work the dough 4 times, once each direction.
Repeat, except add cheese and chillies on each pull and fold. Turn the dough upside down when everything is in the loaf and pinch tightly together at the bottom. Flour a banneton or bowl really well with a gluten free flour, I used coarse polenta this time.
Place the loaf, pretty side down into the banneton and cover. Rise until it has reached the top of the banneton or until you are happy it is ready to bake. Preheat your oven and hopefully a cast iron Dutch oven for at least 30 minutes to an hour at 260°C. When you are ready to bake, turn the banneton upside down onto a piece of baking paper, score the loaf in your pattern of choice and quickly transfer to the Dutch oven, lid on. Turn the oven temperature down to 220°C and bake 20 minutes. Remove lid and bake further 25 minutes.
Serve with loads of butter. This is divine when toasted the next day...if you can wait long enough to get it toasting stage!
Just to erase any confusion with the black on the bread in the image. I dusted one half of the formed dough prior to scoring it, with charcoal powder, just for the look. It adds no flavour whatsoever and actually is quite effective, but messy as it does rub off.
You may want to try this with other brightly hued powders such as turmeric or beetroot powder, or even matcha.