Smoked Gouda & Sundried Tomato Sourdough

1: Combine bread flour, whole wheat flour, water, active sourdough starter, and salt in a mixing bowl.

2: Perform 3 stretch and fold actions, followed by 1-2 coil folds.

3: Allow bulk fermentation for 6-7 hours until the dough is bubbly and has increased by 50%.

4: Preshape the dough and sprinkle in the add-ins (chopped sundried tomato and smoked Gouda).

5: Shape the dough and cold retard it for 12 hours.

6: Preheat the Dutch oven at 480°F for at least 45 minutes.

7: Bake the loaf inside the Dutch oven for 20 minutes.

8: Remove the loaf and place it on a baking sheet, continuing to bake for 15-20 minutes at 440°F to prevent burning at the bottom.