Bread

Mix flours, water, and starter into a shaggy dough and rest it until hydrated.

Fold in salt and toasted seeds, then stretch and fold until the dough gains strength.

Ferment until airy, shape into a round loaf, and proof in a floured basket.

Bake in a hot covered pot, then uncover to crisp and deepen the crust.

Cool on a rack before cutting thick slices.