How to Make Portuguese Sourdough

This is my sourdough take on a traditional Portuguese bread - it's got parsley, presunto, olives, and paprika...it's a savoury delight!
The recipe:
1000g baker’s flour for two loaves (other measurements in baker’s percentages)
77.5% filtered water
2.5% paprika
5% chopped fresh parsley
Mix together; 1-2 hour autolyse
25% leaven
Mix; 30 minute rest
1.4% fine sea salt
Mix in salt; 30 minute rest
Stretch and fold; 30 minute rest
Second stretch and fold; 30 minute rest
Lamination, adding in 10% presunto and 15% chopped spicy olives or olive tapenade
Two coil folds, with 30 minute rests between and 15-30 minute rest after last fold (until it looks properly fermented!)
Pre-shape; 10 minute rest
Final shape; rest overnight
Score, then bake covered 30 minutes at 440F; uncovered for 20-25 minutes at 430F.