Bread with Italian Plumes

250 g  rye sourdough starter (fermented for 18 hours, hydration 120%)
500 g water
750 g whole wheat flour
Knead the dough and autolyse for 1 hour. Add 15 g salt and work it through the dough. Set aside for 1 hour. Stretch and fold after 60 and 120 minutes. Let sit for 1 hour. Flat the dough and stuff it with 2 handful of Italian plumes. (previously cut in fourths, cooked for 2 hours at 200 F in the oven to reduce their moistness). Shape the loaf, put into a proofing basket and refrigerate for overnight retarding.
Bake for 40 minutes at 460F.