Black Rice and Sesame Sourdough Bread | Recipe in the description and comments section

Black Rice Sourdough bread Ingredients: 200 g strong flour 200 g black rice and sesame flour 100 g wheat flour, 360 g water 100 g starter 10 g salt Instructions: Knead until well mixed. Rest for 10 minutes. Add 10g of salt. Stretch and fold gently. Shape into a round and let it rest for 1 hour. Stretch and fold 3 more times, resting for 1 hour between each session, then let it rest for 1 more hour for bulk fermentation. Shape the dough very gently but tightly. Place it in any available container and cover it with a cotton fabric. (I used a Heattech shirt with the top part cut off; this fabric warms the dough faster and doesn't stick.) Dust with some flour. Cover it, but do not use plastic to prevent moisture from forming, which will make your dough stick to the bottom. For cold proofing, put it in the fridge for at least 12 to 16 hours before baking. Score your dough before baking. Preheat the oven to 245°C together with your Dutch oven or oven tray. Bake covered for 6 minutes, then re-score the ear, then continue to bake for another 24 minutes with the cover. Remove the cover, turn down the temperature to 200°C, and bake for another 20 minutes, or until it turns golden brown. Enjoy and follow for more🙏🥰