When you are ready to make the dough. Mix all the flours in 280g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes

After 30 minutes incorporate starter into the autolyzed dough

Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside

Then do two stretch and fold the dough at 1 hour interval. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.

Thirty minutes after last coil fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.

After 1 hour of lamination of coil fold. Incorporate ¾ th of black sesame seeds and nigella into the dough.

Then transfer the dough workspace with water and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape and rolled in black sesame seeds and nigella seeds mix and place seam side up in a proofing basket lined well with flour.

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

When you are ready to bake preheat oven to 500°F/ 260°C.

Transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.

After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy