Mix flours and water (you can add less water if an 80% hydration is too much for you). Let the dough rest for up to 3h (autolysis)

Add the salt and mix the dough until you don’t feel salt particles. Wait 30 minutes

Add the starter, incorporate it very well and let the dough rest for 30-45 minutes

Peel and chop the apple and cut the cheese into small cubes

Laminate the dough: use your fingers and stretch the dough from the center towards the outside, don’t worry about the shape. Add the apple and the cheese and distribute them well. Fold the dough and shape it into a ball and place it back in the bowl. Wait for 45 mins

Do three sets of coil folds or stretch and folds every 45 mins (time can vary between 30-60mins). After the last set of fold, let the dough ferment until it doubles in size, the time depends on the temperature of the dough and the temperature of your kitchen (it can be anywhere from 3-8h)

Flour the counter well, let the dough fall from the bowl onto the counter by itself and shape it into a batard or a boule

Line a banneton with a clean cotton cloth and flour it generously. Place the dough into the banneton with the seam up and stitch the seam. Cover the dough with the cloth and put it in the fridge for 8-24h (If you don't have a banneton you can use a bowl).

Preheat your oven at 450F with a dutch oven inside (or a pizza stone or a baking tray) for at least 30-40 minutes

Take the dough out of the fridge and place it on a piece of parchment paper. Score the dough with a sharp knife or blade. Put it in the dutch oven and reduce the oven temperature to 425F . **See notes

Bake 20 mins with the lid on and another 15-25 mins without the lid or until it has browned nicely (depending on your oven the bread might be done earlier or later)

Cool on a cooling rack for 30 mins to let the crumb set and enjoy!