Seeded Loaf with Buckwheat Flour & Semolina

I'm reposting this recipe because I finally got around to making a video for it! Plus this time I added buckwheat flour, which was.....very necessary. 

Anyway, here is the video, pictures will follow:

There are some really nice shots in the video....the audio? not too great haha. But I think the video illustrates a lot of nuances in dough handling that are hard to describe verbally!

EDIT: In the video I wrote 1 stretch and folds every 20 minutes, it should be every 30 minutes! No more than 6 stretch and folds total during the bulk, and you can even get away with a shorter bulk if the dough is moving quickly enough! The key is to basically watch the dough since time means nothing compared to temperature, flour kind/quality, hydration, etc!

Recipe: 

Dough:

660g bread flour

150g semolina

70g buckwheat flour

695g water

135g rye starter at 80% hydration

Seed soak: 

40g dark flax seeds
17g anise seeds
55g sunflower seeds
20g sesame, toasted
20g poppy seeds
120g boiled water

21g salt

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Such an amazing recipe this dough is so nice to work with I just love it!

happy baking