Hamelman's Sourdough Seed Bread

Made some adaptations. Subbed the flaxseed with poppy and chia seeds and halved the portion. Because chia is so thirsty, i did not half the water for the soaker instead just cut it about 25%

my preferment looked a bit lethargic so bulk fermented for 3.5 hours and proofed for 5 hours. Although the weather was probably around 29-30C it did not overproof with 5 hours.

the taste was excellent considering it had a total of 92% BF and only 8% rye! Colour of crumb looked as though it has 30% rye....very pleased