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In a medium mixing bowl whisk together the sourdough starter and water until mostly dissolved. Then whisk in the salt.
Next add the bread flour, whole wheat flour, and olive oil and mix until a shaggy dough is formed.
Cover and let the dough rest in a warm spot for 30-45 minutes.
After the dough has rested perform your first stretch and fold.
This is where you scoop your hand under a portion of the dough and stretch it a few inches and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
To create a smoother, stronger dough, scoop your hand under it and gently slap it against the bowl repeatedly for a few minutes. As you work the dough, you'll notice it becoming more elastic and cohesive.
Once complete, cover the dough and let it rest for 45 minutes.
After the dough has rested sprinkle some of the chopped rosemary and cubed Asiago cheese onto the top of the dough then gently stretch a portion of the dough and fold it over to seal.
Rotate the bowl 90 degrees, repeat the process, and continue adding inclusions in layers as you fold. By the final fold, all the inclusions should be incorporated.
Cover the bowl and let it rest for 45 minutes.
Perform two more stretch and folds at 45-minute intervals, then let the dough rest undisturbed for the remainder of the bulk fermentation, or until it has roughly doubled in size.
After the dough has finished its first bulk rise, it can be pre-shaped.
Place the dough on a lightly floured surface and create a round shape by using your bench scraper or hands.
To create a round shape place the bench scraper or your hands under the bottom part of the dough and use a circular motion. Do this repetitively until you get the desired shape.
After a round ball shape has been created, cover the dough with a towel or bowl and let it rest for 15-20 minutes.
When it comes to the final shaping, you have the choice of creating a round boule or an oval batard. Pick the shaping that suits you best.
After shaping, position the dough in the banneton basket with the seam facing upwards. If necessary, you can gently stitch or tighten the seams while in the basket.
Now, cover the dough either with a cloth or by placing it inside a 2.5-gallon bag. Then, transfer it to the refrigerator and let it rest for 12-18 hours.
The following morning preheat the oven to 500 degrees F with the baking pan inside for at least 30 minutes.
When ready to bake, remove the dough from the refrigerator and invert the bowl onto a piece of parchment paper.
Using a bread lame or sharp razor score one slightly curved line down the middle of the dough (about ¼ to ½ inch deep)
Place the dough into the baking pan using the parchment paper and decrease the oven to 450 degrees F and bake for 30 minutes covered and 10-15 minutes uncovered (depending on how crispy you want the crust).
Allow the bread to cool completely before cutting into it.
Asiago sourdough bread can last 2-3 days on the counter in a bread bag of choice.
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last stretch n fold 11p