Sun-dried tomato and cheese loaf with sourdough leaven

My sourdough starter has been in the refrigerator for a week and decide make some good use of it by making a loaf. I used the Basic Savoury Bread Dough from  Andrew Whitely's book Bread Matters.

The original recipe call for a sponge using fresh yeast but I decide to use my sourdough starter to make a leaven. I also added a little bit of instant yeast to my final dough because I don't think I have time to wait for the final rise without the help of yeast. I was pretty happy with the final result.

The sponge
1 tablespoon of my sourdough starter
125g Water
75g Strong White Flour
50g Standard Flour

I made this sponge early in the morning before I go to work and leave it on the counter for 10 hours.

The final dough
225g Sponge
225g Strong White Flour
4g Salt
15g Olive oil
1/2 cup chopped sun-dried tomatoes
105g Water

The filling.
1/2 cup chopped sun-dried tomatoes
pizza paste
grated cheese

http://afterhoursbaker.blogspot.com/2011/05/sun-dried-tomato-and-cheese-loaf-with.html