Poppyseed Sourdough

1: Combine white bread flour and whole wheat flour in a bowl.

2: Add water to achieve 80% hydration and mix well.

3: Incorporate 20% levain and 2% salt into the mixture.

4: Allow for a 10-hour autolyse.

5: Perform a 7-hour bulk fermentation.

6: Place the dough in the fridge for a 16-hour cold proof.