Recipe: All flour is King Arthur Flour -120g Starter (fed 40g starter with 20g AP flour, 20g whole wheat, 40g water) -600g bread flour -510g water -12g salt -assorted seeds/grains

• -autolyse for 1 hour, fed starter and let rise for approx 5 hours
• -mix salt, starter, and some seeds into flour/water mixture
• -every 30 min do stretch/fold by stretching and folding top,b ottom, left, right
• -total of 5 stretch and folds
• -total bulk fermentation w stretch and fold is 4 hours
• -preshape - i think the surface did split during this time. it got real loose and sticky after a little bit
• -let preshaped dough sit for 30 mins
• -final shaping
• -overnight proof for about 13 hours
• -preheat oven at 500F and put dutch oven in it for one hour
• -bake in dutch oven with lid on at 475 for 25 min
• -bake w lid off at 450 until golden