Ingredients

For starter

150g bread flour

190g water

30g storage starter

For dough

490g water

750g strong bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)

100g wholemeal spelt flour

50g 5-seed mix

40g poppy seeds

19g salt

Method

Prepare starter, rest overnight, about 12 hours

To begin the dough, remove 30g of your overnight starter, add it back to your storage starter

Add water, mix well to dissolve the starter, then all the ingredients except the salt, mix together and leave for 45 minutes to autolyze.

Add salt, mix together, and work the dough for 5 minutes or so.

Leave in the bowl to rest for 1 hour 20 minutes.

Fold several times and rest for another 1 hour 20 minutes.

Form loaves and leave to prove about 1 hour 40 minutes, then heat the oven to 230 (assuming your oven heats up in about 20 minutes.

Score loaves and bake for 20 minutes at 220-225, then another 20 minutes at 195.

Credits

Thanks for this recipe to Austin Hall, whose sourdough I have adapted here....