Final dough

• 420g multi-cereals flour
• 210g water
• 80g egg white
• 54g extra virgin olive oil
• 15g salt
• 1 tsp powder malt
• Chia seeds

Prepare the starter: Mix the sourdough, water and flour and let fermentation at room temperature for 12 hours.
In the morning prepare the final dough. On the stand mixer bowl mix the starter with the milk using the flat beater. Add the flour, malt, salt and egg whites.Knead well on medium speed until you have a smooth dough and until it picks off the sides and bottom of the bowl into a single mass. At this point add the olive oil in three stages, wait until is well incorporated before adding more oil. When all the olive oil is incorporated change the flat beater with the dough hook add the chia seeds and continue kneading. Continue kneading until you have a smooth, shiny and elastic dough. To check if the dough has been kneaded enough look for the 'window pane' effect. To do this cut a piece of dough from the ball, hold it up and try to stretch it out into a thin sheet. If you can make it thin enough to see light through it when you hold it up to the window, and the dough isn't tearing, then it is elastic enough to stop kneading. But if the dough tears when you are trying to stretch it then continue kneading for a few more minutes and try again. Place the dough in a oiled bow, cover with cling film and let fermentation start a room temperature for a few hours, then refrigerate for 10/12 hours. I then left bread dough to rise at room temperature overnight, about 8 hours.  When dough is doubled in size, divide in 3 equal pieces, form 3 smooth and perfect balls and transfer them into a large loaf mould ( mine is about 21x11cm). Cover with cling film and leave to prove for 2 – 3 hours, or until the dough has risen to just above the rim of the tin.
Brush the top of the bread wit some egg white and bake in a hot oven at 180ºC for 35/40 minutes. If the top of the bread gets to brown cover it with kitchen foil.
Allow bread to cool down before slicing!