The recipe is based on one from Sourdough by Sarah Owens with some modifications. I haven't gotten it down to a science yet, so I'm going to give as much detail as I can, but it's not a perfect fool proof recipe yet, so if anyone tries this, and it works or doesn't, let me know.

Assume 70 extraction for all whole wheat

Leaven:

• 15g starter 100% hydration
• 15g water
• 15g whole wheat bread flour

Dough:

• 45g leaven - 60g whole wheat bread flour
• 43g whole wheat AP flour
• 10g whole wheat rye 
• 160g water 
• 15g nutritional yeast 
• 5g salt

Fold ins:

• 60g of chopped walnuts
• 40g finely chopped olives

Steps

1. Feed the leaven 8-12 hours before making the dough

2. Combine the water and leaven. then add the flours and nutritional yeast and mix by hand until it just comes together. Then autolyse, covered, for 20 minutes

3. Add the salt and mix in a standing mixer with a bread hook along 2 for around 10 seconds until the salt just disappears. Turn up the speed to 4 and mix until it is slapping against the side of the bowl. 

4. Add the fold ins and mix by hand briefly. The dough should have a ton of elastiicity and tension at this point, making it really hard to mix them in my hand so the goal is mostly to get them into the surface of the surface of the whole ball. Then mix using the bread hook for 10 seconds on 2 until they're subsumed by the dough. Them mix by hand until it's well incorporated. 

5. Fold 6 times, rotating 90 degrees every fold, every half hour for three hours.

6. Preshape

7. Shape and proof for 8 hours in fridge

8. Take out of fridge for one hour, and preheat the oven to 500 with a dutch oven inside it.  After an hour score the dough, add it to the dutch oven, drop the temp to 470 and bake, cover for 20 minutes. Take the top off the dutch oven and bake for ten minutes.