Sun Dried Tomato and Walnut Sourdough

1: Mix bread flour, whole wheat flour, water, active starter, salt, sun dried tomato, and walnuts in a bowl.

2: Perform 3 stretch and fold techniques, laminate in walnuts and sun dried tomatoes, followed by 1-2 coil folds.

3: Allow the dough to undergo bulk fermentation for 6-8 hours at room temperature until bubbly and increased by 50%.

4: Shape the dough and place it in the fridge for a cold retard of 12 hours.

5: Preheat a Dutch oven at 480°F for at least 45 minutes.

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

7: After 20 minutes, remove the loaf and place it on a baking sheet.

8: Continue baking for an additional 15-20 minutes at 440°F to prevent burning on the bottom.