Add 200 to 250 g of the risen levain to a large bowl or deep container along with 700 grams of water. Mix and then add the flours.
Combine until you get a shaggy mass, cover, and let it sit in a warm place for about 30 min (autolyse)
after 30 minutes has passed, combine the salt with the remaining 50 grams of water and add it to the dough
Mix the dough well with your hands, cover, and let stand for 30 minutes
In the meantime, add the seeds to a separate bowl with 320 grams of water and let sit for 20 to 30 minutes. The seeds will absorb all of the water
about 30 minutes after you added the salt and extra water, stretch and fold the dough - you will do this every 30 minutes for the next 3 to 4 hours (ie, bulk rise)
Before doing the second set of stretch and folds, add the seeds.
The dough is ready to be divided when it has risen and appears to be bubbly; the dough will release nicely from the container