1. Feed the sourdough starter 6–8 hours before baking until bubbly and doubled in size.

2. In a large bowl combine starter, warm water, and olive oil, then stir in flour and salt until a rough dough forms; knead until smooth and elastic.

3. Cover and bulk ferment dough at room temperature for 4 hours, performing stretch and folds every 30 minutes during the first 2 hours.

4. Shape dough into a loaf, place seam side up in a proofing basket, cover, and refrigerate overnight for a slow cold ferment.

5. Sauté minced garlic in butter until fragrant, add spinach and artichokes until wilted and moisture evaporates, then stir in cream cheese, sour cream, mozzarella, Parmesan, salt, and pepper; cool.

6. Preheat oven to 230°C with Dutch oven inside; bake loaf covered for 30 minutes, uncover and bake 15–20 minutes until golden, then cool 15 minutes.

7. Slice loaf in a crisscross pattern without cutting through, spoon filling into cuts, brush with melted butter, sprinkle Parmesan, and bake at 190°C for 15 minutes until filling bubbles.

8. Let rest 5 minutes, garnish with parsley, then slice and serve warm. Enjoy the tangy crust and creamy filling.