Activate starter: Make sure your starter is active enough. It should‘ve been fed within the past 7 days and kept in the fridge. If that isn‘t the case, then activate it first by feeding it and letting it grow in room temperature overnight. (More infos on this in the correlating video on my Youtube channel.)

Pre-dough: The evening before baking day, blend all ingredients for the pre-dough together in a big bowl with a wooden spoon. Cover the dough and let it grow overnight in room temperature for 12-16 hours.

Main dough: The next day, blend the rest of the ingredients for the main dough with the now risen pre-dough in the big bowl until you have an even, sticky dough.

Stock cook: Place baking paper into a box form and fill in the dough into the form. Smoothen the surface with a rubber scraper. At this point you can spread one handful of seeds onto the surface of the dough. Place the box form into a clean plastic bag and let sit for another 2-5 hours. When the surface starts to show cracks and the dough has visibly grown over the edge of the form, it is ready for baking. 

Baking: Place a tray into the bottom rays of your oven and pre-heat it to minimum 220 C circulation. When the oven has reached this temperature, place the box form onto a grid onto the middle rays of your oven and pour a cup of water into the tray at the bottom of the oven. Quickly shut the oven door again. Now set the oven to 170 C and bake the bread for 90-100 mins. (The water in the tray at the bottom of the oven adds steam, and thus extra heat which makes for a nice and crispy crust.)

After baking, take the tray out of the box form, separate the bread from the baking paper and place it on a grid to cool down completely. Only cut the bread once it has completely cooled down since it sort of continues to finish baking as long as there‘s warmth inside of it.