In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.

Cook Teff, quinoa with 1 ½ cups water for 20 minutes. Set aside for cooling . When it is cooled down, add it to dough. Soak chia seeds ( ¼ cup in ¾ cup water ) for at least 15minutes or overnight for chia seeds,

Around 5 hours of starter making, Mix all the flours in 340 g 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

When starter is ready incorporate the starter into the autolyzed dough

Then after 30 minutes add cooked teff, quinoa and soaked chia seeds ,salt and rest of water. Mix well and cover the dough again and set aside

Then stretch and fold the dough every 1 hour for until 2 hours.

This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.

One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.

If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.

Then transfer the dough lightly floured workspace 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. Then 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 475°F/ 246°C.

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.

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 with butter.