They were a lot stronger, probably due to the seeds sitting in the dough for 15 hours, but in general just as good, a nice open crumb and chewy texture, just a bit of fine tuning needed.
Here's the recipe and method :-
75g mature 100% sourdough starter
700g organic stone ground bread flour
2 1/2 teaspoons salt
In the evening, combine the starter with the water and add all the flours (leave the salt out for now).
Let rest covered for 45 minutes, then add the salt and combine well.
Let rest covered for 30 minutes than make a few folds of the dough.
Let rest covered for another 30 minutes and perform a few more folds.
Cover and let rest at room temperature until the following morning.
In the morning, preheat the oven to 475 F/250 C degrees.
Transfer the dough on a floured surface and fold like a package. Let rest 10 minutes and fold again.
Flip (delicately) upside-down and let rest another 40-60 minutes.
Cut the dough into small pieces with the help of a dough scraper and bake for 15 minutes.
Here's what they came out like.