Dill and Thyme Seeded Rye Sourdough

Steps

1. Morning of day 1: feed your starter with its usual 1:1:1 feeding and leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, domed and bubbly; at this peak it is ready to use as the sourdough starter.
2. While the starter rises, make the seed soaker: stir the pumpkin seeds, sesame seeds and flaxseed into the 60 g portion of boiling water (the smaller of the two water portions) and let it cool and thicken for at least 1 hour.
3. When the starter peaks, whisk the sourdough starter into the remaining 400 g of lukewarm water in a large bowl until milky.
4. Add the rye flour, the bread flour and the salt and mix with a wet hand or stiff spatula until no dry patches remain; the dough will be sticky and paste-like. This is about 80% hydration and 2% salt.
5. Add the soaked seeds, the dill and the thyme and squeeze them through the dough until evenly spread.
6. Bulk rise covered at about 75°F (24°C) for 3 to 4 hours. Do 2 sets of gentle stretch-and-folds with wet hands, 30 and 60 minutes in; rye dough is fragile, so fold it over itself 4 times and stop. It's ready when puffy, about 50% larger, with small cracks and bubbles on top.
7. Dust a banneton or towel-lined bowl generously with extra rye flour from your bag (beyond the recipe amount). Turn the dough onto a wet counter and, with wet hands, shape a round boule, smoothing the top.
8. Set it seam side up in the basket, cover, and cold proof in the fridge overnight, 10 to 14 hours.
9. Day 2: put a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
10. Turn the cold dough onto parchment, score a shallow cross, and lower it into the hot Dutch oven. Bake covered for 20 minutes.
11. Uncover, reduce to 450°F (230°C) and bake 30 to 35 minutes more, until the crust is deeply browned and the center reads 205–210°F (96–99°C).
12. Cool the loaf on a rack for at least 4 hours, ideally overnight, before slicing into 12 slices; rye crumb sets as it cools.