Very Cheesy Whole Wheat Stromboli (au levain)

I do love eating open sandwiches with  a thick slice cheese. I eat  them every morning with fresh vegetables and I'm never bored.

I was planning to make pizza but I had it last month. I had a lot of pizza dough so I decided to make my first whole-wheat sourdough Stromboli with Stilton cheese to keep them moist.

Sponge:
535 g ater
385 g whole-wheat flour
30 g starter
Combine all the ingredients for the sponge, stir, cover and let ferment for 8 hours.

Final dough:
600 g flour
 125 g water
11/2 teaspoon kosher salt
recipe from: http://sourdough.com/forum/turkish-filled-pide-sourdough-variety#comment-12228

Add the dough ingredients to the sponge, stir to combine and knead. Cover and let it stand at room temperature for 4 hours.

Transfer the dough to a lightly floured surface, divide it into 2 pieces. Roll out each piece into flat disk (like for pizza).

Sweet filling:
0.47 lb White Stilton with Apricots

6 oz goat cheese
1/3 cup cashews pieces

Savory  filling:
0.50 lb Blue Stilton
6 oz goat cheese

1/3 cup pistachio pieces

Distribute cheese pieces and nuts over dough. Fold dough over and pinch ends and sides together. 

Place the shaped Stromboli  on the prepared baking sheet and let them rise for 2 hours. Then preheat the oven to 500 F. Bake 15 minutes in 450 F, and 30 minutes in 400 F. Let them cool in the oven.