Greek Sourdough Bread

1. Wash the sun-dried tomatoes, capers, and olives thoroughly. If using sun-dried tomatoes and olives bought from a store, wash them before use to remove preservatives.
2. In a large bowl, mix the white flour, whole wheat flour, and water. Let the mixture autolyse for 1 hour.
3. Add the sourdough starter and gently fold it into the dough until incorporated. Rest the dough for 30 minutes.
4. Add the salt and a small sip of water. Mix until the salt is fully incorporated into the dough. Rest for another 30 minutes.
5. Perform 2 coiled folds, resting the dough for 30 minutes in between each fold.
6. Lightly spread a sip of water on your working surface; this helps prevent the dough from sticking.
7. Gently stretch the dough into a thin layer (lamination technique) and evenly spread the prepared Kalamata olives, feta cheese, sun-dried tomatoes, and capers on top. Try to avoid adding their liquids.
8. Fold the dough back up and place it back in the bowl.
9. Perform another 2 folds, resting the dough for 30 minutes in between. Let it rest for an additional hour before proceeding to the pre-shape.
10. Gently pre-shape the dough and let it rest for 15-20 minutes.
11. Shape the dough into its final form and place it into a proofing basket. Let it rest at room temperature for 1 hour before placing it in the fridge to ferment overnight (typically 12-16 hours).
12. The next day, preheat your Dutch oven in a conventional oven to 470°F (245°C) for 1 hour.
13. Carefully remove the Dutch oven from the oven. Score the loaf directly from the fridge. Place the scored dough into the hot Dutch oven, close the lid, and bake for 30 minutes.
14. Remove the lid and continue to bake for another 20-30 minutes, depending on your desired crust crispiness.
15. Once baked, remove the loaf from the Dutch oven and let it cool completely on a wire rack for at least 1 hour before slicing.
16. Share and enjoy!