50/50 whole wheat/flour bread
For this bread I took 300 grams of whole wheat flour and mixed it with 300 grams of water and 1/8 tsp of instant yeast.
That was at midnight. Next morning I added 280 grams of flour, 1 tsp salt, some pumpkinseeds and some flax seeds. Also enough water to make the hydration 75%. Gave it a stir and then kneaded with mixer. Let rise for 1,5 hours. Then shaped into boule. Proofed for 2 hours in banneton. Baked for 50 minutes at 190 celsius with steam.