To start, mix together
900 grams white bread flour
100 grams rye flour
200 grams 5 seed mix
Next, mix in
300 grams active and bubbly starter
750 grams water
Autolyse (allow to rest) 60 minutes, then add
20 grams salt
Mix in by driving the salt into the dough with fingers until well blended
Do 4 stretch-and-folds 30 minutes apart (pulling the sides over the middle and turning)
Bulk rise, covered for 60 minutes
Set covered in the fridge for 12-14 hours to do the long cold rise
Remove from fridge and allow to warm for 60 minutes
Divide dough into two equal pieces
Shape into balls and tighten dough surface by tucking and pulling to create tension
Bench rest 45 minutes
*you can roll each of the dough balls in more seeds/grains if desired*
Set each rolled dough ball into a floured batteton
Set the bannetons in plastic bags and rise in fridge 2 to 4 hours
Roughly 30 minutes before removing from fridge
Set empty cold dutch oven into middle rack of oven
Preheat oven to 500 degrees F. for 60 minutes
Remove one banneton from fridge invert dough onto parchment paper
Score the dough deeply to achieve the best rise
Pick up the dough in parchment paper and drop it into the
preheated dutch oven
Reduce heat to 450 degrees F. Bake covered for 20 minutes
Remove lid and bake uncovered for 20 minutes or until internal dough temperature reacts 206 degrees F
Remove form heat and invert loaf onto cooling rack
Repeat bake with the second loaf