Directions

1. Mix all flours and salt together

2. add 320g water to a mixing bowl and stir in your starter until as dissolved as possible

3. add honey and yeast to this mixture, stir well, let yeast activate for 5 minutes

4. add all the flour to the wet stuff and begin to mix until no dry lumps left. As you go, add water as necessary up till the maximum of 360g. Dough should be sticky and loose but not like pancake batter.

5. If adding seeds or any other dry addins, soak them in equal weight of warm water.

6. scrape dough into a rough shaggy ball at the bottom of the bowl and cover with a damp towel, rest for 20 minutes. Take note of the current time, this is your start time.

7. After 20 minutes, come back and stretch and fold your dough to give it structure. place back into bowl and cover for 40 minutes.

8. After 40 minutes, dump dough out onto a clean counter top (No flour!) and stretch the dough as wide as possible into a big sheet See here. Here is where you can sprinkle your addons. Laminate the dough and form into a tight dough ball. Oil your bowl and place dough back inside. If in Singapore put bowl into fridge.

9. After 30 minutes, take dough out and leave on counter top for 45 minutes. Basically repeat this for a total of 6 hours from your start time. 30 minutes in the fridge, 45 out. After the end of every 45 minute out period, stretch and fold your dough to give the ball structure.

10. After 6 hours, flour your working surface, scrape out your dough and divide into 2 balls. fold your dough and place in a banneton to proof. Spray water, score, and bake at 220 C covered for 30 minutes, then uncover and bake at 190 until done.