irst make levain/leaven

Mix starter (100% hydration of 50: 50 all-purpose flour: whole wheat flour) bread flour and whole wheat flour and set aside for 5 hours or until it double in size.

Cook Porridge

In sauce add 125g hearty grains and seeds porridge mixture and 250g water cook until entire water evaporates and set aside. Once it is cool down add it to dough.

Autolyse both bread flour and whole wheat flour with 300g water and set aside for 1 hour.

After 1 hour incorporate leaven and set aside for another 30 minutes.

Then add cooked porridge and mix well. And set aside for another 30 minutes.

Then incorporate the salt and rest of water. Set aside for another 30 minutes.

Stretch and fold the dough for another 2 hours with 1-hour interval into the bulk rise.

Laminate the dough and set aside for another hour. Coils fold the dough after 1 hour .

After 30 minutes you can shape dough . Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.

Next morning pre-heat oven to 475 F score the dough and transfer the dough into cold Dutch oven.

Bake it in a pre-heated oven for 475 F for 25 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10 minutes