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Make the dough. In a large bowl combine the water, yeast, salt, and whole wheat flour. Mix well to dissolve the salt and hydrate the yeast.
Add the white flour and mix to a dough. Cover and refrigerate for 30 minutes.
Fold #1. Refrigerate for 30 minutes.
Fold #2. Cold ferment for 18 – 24 hours.
Make the toppings. Mix the peppers with olive oil, salt, and pepper. Roast at 220C (430F) fan off for 20 minutes or until browned and softened.
Pour a little bit of oil on the garlic, wrap it up in foil and roast at 160C (320F) fan off for 1 hour.
Make the pesto by grinding all ingredients to a paste.
On the next day when you’re ready to proceed take the dough out of the fridge, fold it and shape it into a tight ball.
Place it in an oiled baking tray and cover it with more oil. Final proof will take around 2 hours.
Stud the dough with toppings and press them in well. Pour on some more olive oil if you like and sprinkle with a bit of sea salt.
Bake for 20 – 25 minutes at 210C (410F) fan on.
Leave to cool down and serve with the pesto.