Accidentally made the Eye of Sourdough today

It's a rosemary, cheddar and caramelised red onion chutney sourdough

Recipe:

75% hydration

500 g. 14 protein White flour

50 g. Wholewheat flour

390g. Water

100 g. Active Starter

12 g. salt + 10g water

1/2tsp cracked black pepper

1tsp dried rosemary

1tsp dried onion flakes

Inclusions for end of bulk ferment:

200g your cheese of choice, I used red Leicester

125g caramelised red onion chutney

Method:

Mixed water + flour until no dry spots, covered in fridge for 12ish hours

Rubaud method mixing in all the herbs/spices, starter and 12g salt in 10g water

Rest 30

Stretch and folds

Rest 30

3x coil folds every 30 mins

Coil fold every hour whilst temp check

Waited until about 70% rise

First shape, rest 30

Laminate red onion and cheddar

Final shape

Rice flour banneton no liner with rice flour tea towel on top

Fridge for 12-16 hours (can't remember tbh)
Freezer 1 hour whilst oven + Dutch oven preheats

Flip onto parchment paper, dust off excess rice flour, score, in Dutch oven with 100ml boiled water under parchment, lid on at 250C for 30 mins, lid off 220C for 10-20 mins until internal temp is 96C minimum and exterior is decently coloured

Onto wire rack

Waited 4 hours until I cut it