Lemon Rosemary Olive Whole Wheat Sourdough Boule

Steps

1. Day 1, about 8 a.m.: Feed your starter with equal weights of whole wheat flour and water from your own supply, separate from this recipe's amounts, making a little more sourdough starter than you need. Leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, domed and bubbly; that is its peak.
2. While the starter rises, prepare the add-ins: pat the olives dry and chop them, crumble the rosemary, and mix the olives, rosemary, thyme and lemon zest in a small bowl. Cover and set aside.
3. Set aside about one tenth of the bread flour in a small dish for dusting later.
4. About 1 hour before the starter peaks, mix the whole-wheat flour, the remaining nine tenths of the bread flour and most of the water (all but about 20 g) in a large bowl until no dry patches remain. Cover and rest 1 hour (autolyse).
5. Add the sourdough starter to the dough and squeeze and fold it in with wet hands for 2 to 3 minutes until fully combined.
6. Sprinkle the salt over the dough, pour on the remaining water, and squeeze it in until the dough feels smooth again. This dough is about 78% hydration and 2% salt, counting the whole wheat flour, bread flour and water, including those in the starter.
7. Bulk rise at about 75°F (24°C) for 4 to 5 hours. After 30 minutes, do the first set of stretch-and-folds: lift one side of the dough, fold it over, turn the bowl and repeat 4 times.
8. At the second set of stretch-and-folds, 30 minutes later, spread the dough slightly, scatter the olive, rosemary, thyme and lemon zest mixture over it, and fold it in until evenly distributed.
9. Do 2 more sets of stretch-and-folds 30 minutes apart, then let the dough rest undisturbed. Bulk is done when the dough has grown about 50%, looks domed with bubbles at the edges and jiggles when the bowl is shaken.
10. Dust the counter with half of the reserved bread flour. Turn the dough out, pre-shape it into a loose round and rest 20 minutes uncovered. Then shape a tight boule by folding the edges to the center and rolling it to build surface tension.
11. Dust a banneton or towel-lined bowl with the remaining half of the reserved bread flour. Place the boule in it seam side up, cover, and cold proof in the fridge for 12 to 14 hours overnight.
12. Day 2: Put a Dutch oven with its lid in the oven and preheat to 500°F (260°C) for 45 minutes to 1 hour.
13. Turn the cold boule onto parchment, score it with one deep slash or a cross, and lower it into the hot Dutch oven. Cover, reduce heat to 475°F (245°C) and bake 20 minutes.
14. Remove the lid and bake 25 to 30 minutes more, until the crust is a deep mahogany brown and the center reads 205 to 210°F (96 to 99°C).
15. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices.