Toasted Almond Cheddar Whole Wheat Sourdough

Steps

1. Day 1, about 8 a.m.: feed your sourdough starter and leave it at about 75°F (24°C); it should double and peak in 4 to 6 hours, looking domed and bubbly.
2. While the starter rises, preheat the oven to 350°F (175°C), toast the almonds on a sheet pan for 8 to 10 minutes until fragrant, cool, then chop coarsely. Cut the cheddar into cubes and chill it.
3. About 1 p.m.: set aside 10 g of the bread flour for dusting. Stir the whole-wheat flour and the remaining 90 g of bread flour with 320 g of the water until no dry patches remain. Cover and rest 45 minutes so the bran softens.
4. Add the sourdough starter and the honey and squeeze them into the dough. Rest 15 minutes, then sprinkle on the salt with the remaining 25 g of water and squeeze until absorbed. Work in half of the butter (14 g). This is about 70% hydration and 2% salt.
5. Bulk rise at about 75°F (24°C) for 4 to 5 hours. After the first 30 minutes, do a set of stretch-and-folds, scattering on the almonds, cheddar, sesame seeds and flaxseed as you fold so they spread through the dough. Do three more sets of stretch-and-folds 30 minutes apart, then leave it alone until the dough has grown about 50%, feels airy and jiggles at the edges.
6. Dust the counter with half of the reserved bread flour (5 g), turn the dough onto it, pre-shape into a loose round and rest 20 minutes. Dust a basket or towel-lined bowl with the last 5 g of reserved bread flour, shape the dough into a tight boule or batard and place it seam side up in the basket.
7. Cover and proof in the fridge overnight, 12 to 14 hours.
8. Day 2, morning: line a sheet pan with parchment and preheat the oven to 400°F (200°C) for 30 minutes. A lower oven and an open sheet pan, rather than a Dutch oven, keep the crust soft.
9. Turn the cold dough onto the parchment, score it, and bake 40 to 45 minutes until deep golden and the center reads 200°F (93°C). Tent with foil if the almonds or cheese darken too fast.
10. Right out of the oven, brush the loaf all over with the remaining half of the butter (14 g), then cover loosely with a clean towel to soften the crust.
11. Cool on a rack at least 2 hours before slicing into 12 slices.