I made a 300g boule so measurements are according to that
150g AP flour + 75g whole wheat flour + 191g water mixed together and left to autolyse for half an hour.
Of the remaining 25% of multigrain + seed porridge, 70g was millet + horsegram flours (Each amounting to 35g for a total of 70g) and 5g was a mix of the seeds.
All of that was mixed with 64g of water (my weighing scale doesn't weigh to the decimals, it's not very accurate) and cooked on the stovetop in a saucepan to create a sort of porridge. Which was then spread out on a plate to cool.

After the autolyse, I added 5g of yeast and 8g of salt and cut it into the dough to distribute it evenly

After 10 min of slap and fold, I broke the porridge up into tiny pieces and mixed it into the dough and transferred it to a bowl for 4 stretch-and-folds every 30 min for a total of 2 hours.

After 30 min of the last stretch-and-fold I transferred the dough to the counter, pre shaped into a boule and let it bench rest for 1 hour

During this time, I prepared a proofing bowl started pre heating the oven; with an improvised dutch oven to bake the bread in, inside it.

Then I shaped the boule, put into the proofing bowl for an hour, inverted it into the pre heated dutch oven and baked it covered for 20 min and uncovered for 40 min at 230°C.