Whole wheat bread with walnuts and sunflower seeds

Dissolve 150 g of sourdough starter in 400 mL of water and add a teaspoon of honey.

Add 300 g of semolina and 300 g of whole wheat flour, kneading well.

Add the salt only toward the end of kneading.

Let the dough rest for 1 hour.

Carry out the lamination by adding 150 g of coarsely chopped walnuts and 150 g of sunflower seeds before folding it like a letter.

Perform 3 rounds of folds every 30 minutes and let it rise until doubled in volume.

Form a dough ball on a well-floured work surface, seal it, and place it in the bread basket with the smooth side facing down for about 2 hours.

Put the dough ball in the refrigerator overnight.

Preheat the oven to maximum power with a cast-iron pot inside.

When the pot is very hot, remove it, score the loaf, place it inside the pot, cover, and bake at 230 degrees for 45-50 minutes