Whole Wheat Cheddar Basil Sourdough Batard

Steps

1. The evening before mixing, feed your sourdough starter as you usually do at a 1:1 ratio by weight and leave it at about 75°F (24°C); it peaks, doubled and bubbly, in 6 to 8 hours (overnight).
2. In the morning, set aside 10 g of the bread flour for dusting. Mix the whole wheat flour and the remaining bread flour with all but 20 g of the water until no dry patches remain; cover and rest 45 minutes (autolyse) so the bran softens.
3. Add the peaked sourdough starter and squeeze it into the dough. Rest 30 minutes.
4. Sprinkle the salt over the dough with the remaining 20 g of water and squeeze until fully absorbed. Counting the starter, this is about 81% hydration and 2% salt.
5. Rub the olive oil around a large bowl and move the dough into it. Bulk rise at about 75°F (24°C) for 4 to 5 hours, doing 4 sets of stretch-and-folds 30 minutes apart.
6. At the second set of stretch-and-folds, spread the dough out, scatter the cheddar cubes, chopped basil and dried thyme over it, and fold them in; finish the remaining sets as usual.
7. Bulk is done when the dough has risen about 50%, looks domed, and shows bubbles on the sides.
8. Dust the counter with half of the reserved bread flour, turn the dough out, pre-shape into a round, and rest 20 minutes uncovered.
9. Dust a banneton or towel-lined oval bowl with the remaining reserved bread flour. Shape the dough into a tight batard and place it seam side up in the banneton.
10. Cover and cold proof in the fridge for 12 to 16 hours.
11. Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
12. Turn the cold dough onto parchment, score one long slash down the length, and lower it into the hot Dutch oven.
13. Bake covered 20 minutes, then uncover, lower to 450°F (230°C) and bake 22 to 27 minutes more, until deep brown and 205°F (96°C) in the center.
14. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices so the crumb sets and the crust stays crisp.