Sourdough

Bread Flour          240g
Wheat flour            60g
Water                     210g (72.7%)
Starter/Levain        60g (20%)
(Natural yeast starter)
Salt 6g
Sunflower seeds    40 g

Steps:
1. Mix flour and water and rest for min 1 hour at room temperature.
2. Mix in levein and rest for 15 mins.
3. Mix in nuts and salt and rest for 15 mins.
4. Stretch and fold and rest for 30 mins. Repeat this cycle for 6 rounds.
5. Perform coil fold on the 6th folding if the dough does not develop much gluten then rest for another 30mins.
6. Flour table top and place dough on it. Pre-share by folding dough from top to bottom and then left to right. After that, cover the dough and rest for 15 mins.
8. Shape dough by turning side to middle to form boule and place shaped dough with seam side up in floured proofing basket or oiled metal bowl.
9. Place in fridge for final proofing overnight.

Next Day
10. Preheat oven to 260C with a cast iron pot with lid on for about 30 minutes.
11. When oven is ready, remove cold proofed dough and place it on baking paper gently with seam below.
12. Dust or sieve flour above the dough and tap the side to evenly coat the surface.
12. Score the dusted dough top and place the scored dough with baking paper into the hot cast iron pot and cover it.
13. Bake at 250 degree with lid on for 20 mins and reduce temp to 230 degree and bake for another 20 mins without lid untillthe crust is golden brown.p

Tips:

Dent bounce back SLOWLY but NOT completely

Under Proof = Spring BACK completely (not enough time)
Ugly
Scoring will expand as soon as slash and open the gap.

Over Proof = Does not spring back at all
Dense and unappealing
Scoring will deflate the dough and not open cleanly

Score deep enough the cut through the skin of dough but not too deep to compromise the structure.

Score only immediately before putting into oven else will not open to desire.


Hydration = 68% enligh stiffness to tolerate cut

Proofing = underproof is better than ovenproof