Sourdough bread with caraway seeds

I found a Russian white flour, and I knew that I have to make a sourdough bread with caraway seeds.

450 grams Russian white flour

30 grams of kamut flour

380 grams of water

15grams of salt

150 grams of sourdough 100 % hydration

3 teaspoons of caraway seeds

Mix water and sourdough. Add the flours, salt and caraway seeds. Kneed it for 7 minutes. Let it rise at room temperature for 4 hours, turning the dough in the four sides every 30 hour. Place it in the fridge for 12 hours. Take it out of the fridge, and shape it on a batard. Let it ferment in the fridge for another 12 hours. Take the bread 30 minutes before baking it. Preheat the oven at 450 F.  Place the bread on a piece of parchment paper, and inside an iron cast pot. Dust it with flour, and make some cuts. Let it bake for 40 minutes with lid, and 10 minutes without lid. We had it for weekend breakfast with avocado, tomato, cheese, and a fried egg with Sumac on top. ENJOY!