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.

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

Add the salt only towards the end of the kneading process.

Let the dough rest for 1 hour.

Perform lamination by adding 150 g of coarsely chopped walnuts and 150 g of sunflower seeds before folding.

Do 3 sets of folds every 30 minutes and let rise until doubled in volume.

Shape a loaf on a well-floured surface, seal, and place in a bread basket with the smooth side down for about 2 hours.

Place the loaf in the refrigerator overnight.

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

When the pot is very hot, remove it, make a cut on the loaf, place it inside the pot, cover, and bake at 230 degrees for 45-50 minutes.