7:00 AM / 10:00 PM: Whisk 5 g starter into 35 g water. Add 30 g bread flour and 5 g rye flour. Cover loosely and let ferment at 74–78°F (23–26°C) for 8–10 hours until tripled in volume.

5:00 PM (Autolyse): In mixer bowl, combine 270 g bread flour, 30 g whole wheat flour, and 207 g water. Mix until no dry patches remain. Cover and rest 1 hour.

6:00 PM (Levain Integration): Add 60 g peak levain. Mix on low speed for 2–3 minutes (KitchenAid speed 3). Cover and rest 30 minutes.

6:30 PM (Bassinage & Salt): Add 6 g salt and 24 g cold water. Mix on low speed for 2–3 minutes, then medium for 5–6 minutes until incorporated and dough comes together cleanly. Rest 30 minutes.

7:00 PM (Lamination): Lightly mist work surface with water. Stretch dough out thin into a large rectangle without tearing. Scatter shredded Asiago cheese and sliced olives evenly over dough. Fold dough over itself to trap inclusions. Rest 45 minutes.

7:45 PM: 1st Stretch & Fold

8:30 PM: 2nd Stretch & Fold

9:15 PM: 3rd Stretch & Fold

Rest dough untouched for 30 minutes at 76–80°F (24–27°C) until puffy (~50% rise).

9:45 PM: Turn dough out on a floured surface, fold onto itself, and round into a loose ball. Bench rest uncovered for 30 minutes.

10:15 PM: Flip dough floured-side down, pull corners inward, and roll into a taut log. Place seam-side up into a floured proofing basket.

Cover tightly and rest at 80°F (27°C) for 15 minutes, then transfer to refrigerator for 14–24 hours cold fermentation.

Preheat oven with Dutch oven inside to 500°F (260°C) for 45–60 minutes.

Invert cold dough onto parchment paper. Score top cleanly with a lame.

Transfer to hot Dutch oven, cover with lid, and bake at 500°F for 15 minutes.

Remove lid, lower temperature to 450°F (232°C), and bake uncovered for 20 minutes until deep golden brown. Cool on a wire rack for 2 hours before slicing.