Asiago Sourdough Bread

I am cutting out most of the processed foods my family has been eating for years and now I am making foods homemade and with love. Sourdough is always a challenge, but worth the effort, especially when it was a requested loaf. 1000g AP or Bread Flour 660g water mixed with 200g active starter **mix until all is incorporated then cover and let autolyse 1 hour 20g salt and 60g water **mix into the dough and let sit covered 1 hour **do a set of stretch and folds let the dough rest, covered 30 minutes **divide the dough into two and do a lamination (adding 1/2 cup asiago) at this time. Cover and let both rest 1 hour **Pre-shape both and let them rest 30 minutes **Shape and place in containers or loaf pans to rest with a tea towel for 2-3 hours or until the dough is ready for a cold fermentation **Cold ferment in the refrigerator 12-72 hours **Bake at 450º F covered 30 minutes uncovered 15 minutes I topped my loaves with shredded asiago before baking Allow loaves to cool at least 2 hours before slicing- would make great rolls as well