Recipe:
1000 g. Bread flour
100 g. Whole-wheat flour
770 g. Water
220 g. Active Starter
11 g. Salt
1 cup of mixed roasted seeds mixed with flour
1 cups of mixed seeds for coated
4 set of stretch and fold 3 hours for bulk fermentation, shaping and proof 1 hour before cold retard overnight in the fridge, preheat a250c’ for one hour, spray a lot of water on to the dough and coated the mixed seeds make sure you put big seeds on first and then put small seeds to fill up the gaps then scored and open bake with tray of water, spraying a lot of water while put the dough in the oven, bake for 30 minutes and remove the water tray out continue baking for another 30 minutes make sure you turned the bread around for equally nice color
Enjoy