Improving white sourdough

I just realised that I never put a verdict on the white sourdough loaf up. Well... it was dull. It just didn't have anywhere near the same depth of flavour that the wholemeal loaves do; actually, it barely had any flavour at all. But it did have a lovely texture - rather a lot like ciabatta. And so, I thought I'd try baking another small white loaf and throwing chopped olives through it. I just kneaded in about 50g of drained olives after the (short) first rise, immediately before the prove - I just hope that the oil from the olives doesn't make the bread too soft when it's baked! Alas, as ever, I ran out of white flour (a problem compounded by my adding too much water), so it's not a completely white sourdough loaf, but it's probably about 80% white flour and 20% wholemeal..

How beautiful does this one look?!