Espresso and Lime

0 Combine 2 cups of hot water with 200 grams of multigrain mix in a large bowl and set aside to soak for 60 minutes 
1 Add 500 grams of bread flour along with 1 1/2 teaspoons of salt, 1 1/2 teaspoons of instant yeast and 1 tablespoon of honey and mix until all of the flour has been incorporated 
2 Knead for a few minutes until the dough feels elastic and slightly tacky
3 Cover the bowl with plastic wrap and let the dough rest at room temperature for about 12 hours 
4 About 90 minutes before baking, transfer the dough onto a lightly floured surface and gently form it into a 10” round
5 Transfer the shaped dough into a large lightly greased bowl, cover with plastic and rest in a warm place for 90 minutes (this dough will not rise much during the second proof)
6 30 minutes before baking, place a Dutch oven or covered bread baking crock onto the center rack of your oven and preheat to 450 degrees
7 After 30 minutes of preheating, carefully remove the Dutch oven from the oven, place it onto a heat proof surface and set the lid aside
8 Carefully add a sheet of parchment paper into the base of the dutch oven and transfer the shaped dough over it (see further instructions above), use a sharp knife or bread lame to add several shallow slashes to the top of the loaf, add the lid and place back into the 450 degree oven 
9 Bake for 30 minutes covered and then remove the cover and bake for an additional 15-20 minutes or until golden brown with an internal temperature of 205 degrees 
10 Transfer the loaf onto a cooling rack to cool before slicing 
20 Store leftovers at room temperature in a bread bag or wrapped tightly with foil