Manchego Sun-dried Tomato Parmesan loaf

Built off a "Country Semi-sourdough" yeasted bread, I made this bread on Saturday. 

Formula:

496G KAF AP

339g H2O

138g 100% Starter

31g Rye

31g Whole wheat

12 g salt

2.25 g active dry yeast

85g manchego cheese cubed

85g oz parmesan grated

50 sun-dried tomatoes

Mix H2O, starter and flours

Autolyse for 1 hour

Add salt and yeast

Knead for about 3-5 mins

Add in cheeses and tomatoes, adding flour as needed

knead for 10 mins

Bulk proof 1.5 hours with S&F @ 30 and 60 mins

pre-shape and rest for 15 mins

shape and into bannetons for 1 hour

Preheat to 500F

Sprinkle 1 oz grated manchego on top

Bake in dutch oven 20 mins covered at 475F, 25 mins uncovered @ 475 F

Loaf weighed 1.2 kilogram before baking. Crumb was finer than usual, but very soft and very flavorful. Great taste and texture. Start to finish in 4 hours.