Poppy and sesame seed sourdough (80% hydration, 80% bread flour/20% khorasan)

I fed my starter, and, at peak, instead of discarding it, I saved it in a jar to use as a "levain" the next day.

This was the resulting bake.

• 255g Central Milling Bread ABC+ flour
• 70g Central Milling khorasan flour
• 260g H20
• A sprinkle of poppy and sesame seeds (untoasted, although I realized I should've toasted these)

Let the oven heat up at 500F for about 1 hour before throwing the bread in.

Threw it in, baked it at 500F for 20 minutes, then lowered it to 450F and baked for another 20 minutes. No dutch oven, just on a pizza stone.

Edges are a bit singed—not sure how to avoid this, other than turning the oven down.

Happy with how it turned out! Didn't taste it because I gave it to our neighbor. :)