Day 1 - early evening

for the sourdough:

• Place the water, flour and sourdough starter into a stand mixer bowl
• Whisk to combine, cover and set aside overnight

for the seeds:

• Place the linseeds, sunflower seeds, pumpkin seeds and oats into a glass bowl
• Add the salt and stir to combine
• Pour in the water, stir to combine and leave to soak overnight

Day 2 - morning

for the dough:

• Add the bread flour and whole wheat flour to the sourdough
• Add the water as well the seeds and oats
• Use a dough hook and combine all the ingredients until a dough forms
• Cover and leave to rest for 60 minutes
• Perform the first of your stretch and folds and leave to rest for 45 minutes
• Perform another stretch and folds and repeat twice more at 45 minute intervals (you will do a total of 4)
• Cover the dough and leave to prove until nearly doubled in size
• Gently tip the dough into a well floured banneton, dust the top with flour and cover with a shower cap
• Leave to prove for 1 hour then carefully tip the dough into a lined enamel tin that has a lid
• Score the top of the dough and place the lid on the tin
• Place into a cold oven and turn it on to 190° Celsius
• Bake for 1 hour then remove the lid and bake for a further 10 minutes
• Remove from the oven, tip out onto a wire rack and leave to cool completely before slicing