In a small bowl mix everything for the leavin, and set aside for 12-14 hours at room

temperature.

In a big bowl, mix the all the ingredients for the dough including leaven and mix everything well

and leave it for 30 minutes.

Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature.

Repeat the process of folding for another two 30 minutes intervals.

Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough

activity.

Transfer the dough to slightly floured surface and shape it into round ball,

Wrap with a wet towel and leave it aside for 15 minutes

In the mean time, in plate add about 3 tablespoon of white sesame seeds and 2 tablespoon

poppy seeds and mix well.

After 15 minutes transfer the dough into the plate with seeds and roll it well so that seeds will

get stuck to entire dough uniformly.

Transfer it into unfloured proofing basket.If you are baking the bread on the same day, leave it

for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold

fermentation.

When you are ready to bake, preheat the oven 475F, you can preheat the oven with Dutch oven

or pizza stone. If you are done overnight cold fermentation, then transfer the dough to

parchment paper.

Carefully remove the lid of Dutch oven and transfer the dough, if you want you can score them.

And close Dutch oven with lid and bake it for about 20 minutes. Then remove the lid and

parchment paper and bake it for another 25 minutes and if the bread is not dark brown give

another 5 -10 minutes.

Let cool the bread for 45 minutes and then slice and enjoy.