Crusty Seeded Oat Spelt Boule

Steps

1. Toast half of the oats in a dry skillet over medium heat, stirring, until golden and fragrant, about 4 minutes. Set the other half of the oats aside for the crust.
2. Make the soaker: in a small bowl, stir the toasted oats, the sesame seeds, the pumpkin seeds and the flaxseed with 110 g of the water. Let stand 30 minutes while you mix the dough.
3. In a large bowl, whisk the spelt flour, the bread flour, the instant yeast and the salt. Add the remaining 350 g of the water and the maple syrup and stir into a shaggy dough. This is about 70% hydration and 2% salt, plus the soaker water.
4. Rest the dough 20 minutes, then add the soaker and squeeze and fold it in until the seeds are evenly spread, about 3 minutes.
5. Bulk rise at about 75°F (24°C) for 2 hours, doing a set of gentle stretch-and-folds every 30 minutes for the first hour; spelt is delicate, so keep the folds light. The dough is ready when it has grown by about half and looks airy.
6. Shape into a tight round boule. Mist or wet the top lightly and roll it in the reserved oats so they stick.
7. Place seam side up in a floured towel-lined bowl, cover and refrigerate overnight, 10 to 14 hours, for a crisper crust and fuller flavor.
8. Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
9. Turn the cold dough onto parchment, slash the top, and lower it into the hot Dutch oven. Cover and bake 22 minutes.
10. Uncover, lower to 435°F (225°C) and bake 20 to 25 minutes more, until deep brown and 205°F (96°C) in the center.
11. Cool the loaf on a rack at least 1 hour before cutting into 12 slices.