This is from www.thefreshloaf.com by Floydm. He adapted from Daniel T. Dimuzio's book Bread Baking: An Artisan's Perspective. I made 1/2 the portion.
After 1 week away from home, I can't wait to work on baking more breads. I searched around my favorite site and stumbled upon this recipe. The recipe looks tantalising. I also wanted some seeds in my bread, so I searched for a sourdough grains and learn how to make the seeds.
125g All Purpose Flour
Day 1: Mix all and leave rise for 1 hour, then refrigerate it overnight.
350g Bread Flour
40g extra virgin olive oil
5g rosemary leaves (I used dried)
All of the preferment
Seeds (I added these in as I wanted a seeded bread)
50g Sunflower seed
20g Sesame seeds
Bake sunflower seed for 15 minutes in oven at 150 degree celsius. Turn the seeds occasionally. Fry sesame seeds for about 5 minutes over fire. Stir constantly till brown. Put in a bowl and cover overnight.
Day 2: Mix dough first, and add in preferment, knead well. I added the seeds last after I've kneaded the dough well. Mix the dough and seeds well together.
Rising/Proofing: Rise for 1 1/2 hours, (Floyd suggest a 3 hour bulk rising with 2 folds, which I should have followed). 1 fold and shape. Proof for 1 1/2 hours.
Bake: Steam the oven at 250 degrees celsius, and bake at 230 degrees celsius for 50 minutes, and bring down the temperature to 200 degree celsius for 20 minutes.
Verdict: I should have heeded the advice of Floyd to do the bulk rising as the dough turn out a little dense. The rosemary taste is a little strong, so less of it may be better. The other thing I could have improved is perhaps to add the seeds after the 1st rise rather than mixing them all together upon the kneading, I do believe this had affected the rise. I will need to investigate and check with others on this assumption.