First mix
210g White leaven at 1:1 / flour:water (best if 24 hours after last refresh)
336g Warm filtered water
440g Strong white bread flour
120g Stoneground wholemeal flour
70g Dark rye flour

Mix and leave covered (shower cap or similar ) in a bowl for 20 mins.

Second Mix
14g Fine sea salt
56g Warm water
84g Mixed seed mix (Shipton Mill &/or Omega Seed mix)

Mix the salt, water and seeds into the dough – best method is to ‘squidge’ the dough in your hand to get everything to combine. Fold the mixed dough a few times – pulling from the sides into the middle and turning the bowl as you go. NB. The dough will at first seem far too wet, but don’t worry as the seeds will soak up most of the extra liquid within 20 or so minutes.
• Bulk ferment for 3 hours, stretching and folding every 30 mins with a wet hand(s). After each stretch and fold, cover the bowl again with the shower cap and leave in a warm place for the 30 mins. The dough temperature should be about 24-26°C.
• After around 3 hours of this stretch & fold the dough will have plumped up nicely. It will be holding the air and also the water.
• Tip the loose dough onto a floured surface and loosely shape into an upturned ball by folding the edges onto the middle, before putting it into your banneton (basket) seam side up. Cover with a lint-free cloth and put onto a tray inside a black bin bag to prove overnight in the fridge.
• Preheat oven to its highest temperature with a baking stone or heavy baking tray. Place a baking dish or metal food container on the floor of the oven and fill with boiling water to create steam.
• Turn the loaf out onto semolina sprinkled peel, score, open the oven and quickly slide from the peel onto the baking stone or tray.
• Bake at the ovens highest temperature for 25 minutes.
Lower the temperature to 220°C and bake without steam for 10-15 more minutes.