To prepare leaven mix ½ tablespoon starter with 50/50 atta and bread flour blend and water and set aside for 5-6 hours

Add all flours,in a bowl and add water (set aside 50g) and leaven mix into it.

To this add flours and mix just to combine and set aside for autolyse for 30 minutes.

In the mean time toast the sesame seed in a pan until the sesame seed starts popping.

After autolyse add salt and remaining water and mix well and add salt

Fold every 30 minutes for first 2 ½ hours then after that keep aside for 1 hour intervals. After 1 hour into the bulk rise add the pre soaked chickpeas

and toasted sesame seed into the dough and mix well.

Then continue the folding process.

After 3 hours you will feel the dough is aerated and pillow. If you it not increases in volume give extra hours

Transfer the dough to lightly floured area and leave rest for about 20 minutes.

Then shape them into a boule and transfer to prepared banetton with seamed side up.

If you want to coat the boule with seeds then do that before transferring to banetton. I didn’t do it, cover with dry towel and let it rise for about 3 to 5 hours at room temperature or overnight in refrigerator.

When you are ready for baking, preheat oven to 500 F with dutch oven inside for about 45 minutes.

Transfer the dough into a parchment paper first and then into hot Dutch oven .

Score the bread and close the Dutch oven with lid and bake for about 20 minutes, then reduce the temperature to 450F and bake for 10 minutes.

Remove the lid and continue bake for 20-25 minutes until the crust is deep brown.

Set aside until it is completely cooled and then slice it and enjoy.