Sourdough Tartine Boule

Ingredients:
120g Bob (from the counter room temperature)
310 water
1tbs salt + 10g water
2tbs sesame seed and 2tbs flax seed
500g bread flour

Tools:
Glass bowl to store dough for stretch and fold steps
Lined food strainer with floured tea towel
2.8l Dutch Oven
Dough Scrapper

Method:
7.30am: Autolyse 100g Bob + 500g bread flour + 350ml water

10am: mix in salt + water

10.30am : Stretch and Fold 1

11.00am : Stretch and Fold 2

11.30am: Stretch and Fold 3

12.00pm: Stretch and Fold 4

12.30pm : Stretch and Fold 5

1.00pm : Stretch and Fold 6 (added the seeds but should add at beginning cause seeds were not nicely dispersed)

1.30pm: Stretch and Fold 7

2.00pm: Preshape

3.00pm: Final shape

4.00pm: Dough resting and slightly deflated

6.00pm: Bake. Preheat oven to 2.30C. Bake 20 minutes closed in Dutch Oven and 20 minutes off.
* dough got stuck on the cloth, need to use more flour and could not slash dough in time.

crumb shot 1

Not as round as first boule

Crumb shot 2

Crumb shot 3