400g Strong White Bread Flour
200g Wholemeal Flour
50g Chia Seeds
160g Sourdough Starter (100% hydration)
Mix all dry ingredients with water and salt until incorporated. Let rest for 15 minutes up to 4 hrs. Add the active starter and mix well until incorporated. Let rest. Strech and fold 3-4 times every 30 minutes until the dough is strong and you can perform the window pane test successfully. Let bulk for 2-4 hrs depending on room temperature or overnight in the fridge. When the dough has gone 2/3 in size, shape and leave in a well floured prooving basket or bowl, bottom side up. You can check if it's ready if you press down on it and the dough rises slowly back up and leaves an indentation.
Preheat oven with a dutch oven inside to 225-250C (as hot as your oven goes). Flip the dough into your preheated dutch oven, score your favourite pattern. Bake for 40 minutes before removing the lid and reducing the temperature to 200C and baking until golden brown for another 40 minutes.
Let rest for as long as you can be patient to and enjoy!