Dissolve the yeast in warm water
Mix all the ingredients in a bowl until you have a sticky dough. If not sticky, add a bit more water. Rest for 5-10 min
Pick one side of the dough and fold it over. Turn 90 degrees and fold again. Total 4 folds.
Cover the dough and put in the fridge for 12-24h.
Next day, extend the dough on a surface sprinkled with flour and extend carefully on a rectangle shape. Cut in half. Sprinkle seeds on top of each half and twist the dough. Place on parchment paper and let it rise for 2 h
Bake on a preheated oven at 250c for 10 min, with a tray with boiling water for moisture. After 10 min take the tray out and reduce temp to 220. Bake for another 20-25 min