Wholemeal multi-seeded...

Someone asked me what I do to make my loaves - here goes!
Flour water (500gm/340ml) salt sugar Rosemary and seeds are mixed. Left for gluten development for three hours. Dried Yeast added and thoroughly kneaded in. Then at half hour intervals dough is stretched snd folded, three times. Left to prove for an hour at 35-40°C. Shaped taking care not to deflate the dough. Placed in the Banetton and put in the fridge overnight which will further double it in size. In the morning put the Banetton and risen dough in the freezer for an hour. Then turn out upside down onto a baking tray and place in the oven, having scored it with a razor/ very sharp knife.
Simples!