A little bit of whole wheat flour and a mixture of seeds give this bread a lovely flavour. The recipe instructions assume some basic knowledge of baking sourdough
Mix together the starter and water
Add the flours to the water and mix together until just combined
Cover and leave for one hour
Add the salt and the seeds and knead briefly until an elastic dough is formed and the ingredients are well mixed
Return to the mixing bowl, cover and leave to prove for 2.1/2 hours
During this proving time, fold over the dough a couple of times in the bowl, to stretch out the gluten
At the end of this first prove, remove from the bowl and shape the dough on a floured surface
Place seam side up in a well-floured banneton. Cover loosely and leave to prove for a further 2 to 2.1/2 hours or until risen and springy to touch
Place your baking stone in the oven about 30 minutes before baking time and preheat the fan oven to 240 degrees C.
When ready to bake, add a baking tray full of water at the bottom of your oven to create steam
Remove the stone from the oven and turn out the bread straight onto it and quickly score the bread as desired
Return to the oven and bake at 240 degrees C for 10 minutes.
Turn the heat down to 220 degrees C and cook for a further 15 - 20 minutes or until the base sounds hollow when tapped
Cool down on a wire rack before eating