Seeded/Oats Sourdough bread recipe

Sourdough bread recipe (Makes 2-3 loaves) 225 grams active sourdough starter (I do 30g Starter, 150g bread flour, 150g warm ater and allow to sit overnight) 700 grams warm water 1100 grams bread flour 30 g salt 60 g Honey 700 g Water 100 g Rolled Oats plus extra for topping 30 grams of sunflower seeds 30 grams of pumpkin seeds • Toast seeds 15 minutes, and allow to cool a little. I use toaster oven at 450. You can also toast in an Air fryer (not sure how long 10 mins??) • Mix honey in the water. Add starter and mix well. • Add your flour,oats and salt. Mix altogether. • Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball - NOT SHAGGY! • Cover the dough and let it sit for around an 30-40 minutes. • Add oats, and cooled seeds, • Stretch and fold dough every 30 minutes, three more times (4 times total over 2 hours) • Bulk ferment on the counter: Cover dough with plastic wrap and let it rest for 8ish hours, (until bubbled and wiggly) • Divide dough in half and shape into loaves. (or thirds) Add a generous sprinkling of rolled oats to your bowl/basket. Place your shaped dough on top of the oats, seam side up. • Cover in plastic. Place loves in a plastic grocery bag and tie it off. Let the loaves ferment in the fridge 12-48 hours. • Remove one when read to bake. Turn onto parchment paper and set on counter for 4ish hours till raised and ready to bake. • Preheat oven to 425 degrees, place SCORED bread inside Dutch oven and bake for 25 minutes. Remove lid and bake for an additional 10 minutes. OR don’t put on counter for 4 hours. Instead do this: Remove from fridge When your oven is at temperature- 450*- Take your sourdough out of the fridge. Gently place it onto a piece of baking paper and score. 30 Minutes with the lid on at 230C/450F 10-15 Minutes with the lid off at 210C/410F