Garlic Herb Focaccia-Style Sourdough Batard

Steps

1. Morning of day 1: feed your sourdough starter equal weights of flour and water and leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, domed and bubbly; use it at its peak.
2. While the starter rises, warm three-quarters of the olive oil in a small pan over low heat, add the garlic and cook 1 to 2 minutes until fragrant but not browned. Take off the heat, stir in the oregano and thyme, and let the garlic oil cool completely.
3. In a dry skillet, toast the pumpkin seeds and sesame seeds over medium heat for 3 to 4 minutes until the sesame is golden. Cool, then mix with the flaxseed to make the seed mix.
4. In a large bowl, mix the flour with all but 20 g of the water until no dry flour remains. Cover and rest 45 minutes.
5. Add the peaked sourdough starter and squeeze it into the dough. Sprinkle on the salt with the reserved 20 g of water and pinch and fold until absorbed. This dough is about 70% hydration and 2% salt, counting the starter's flour and water.
6. After 30 minutes, add the cooled garlic oil, the parsley and the seed mix, and fold and squeeze until evenly spread through the dough.
7. Bulk rise at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart. The dough is ready when it has grown by about 75%, feels airy and jiggles, with bubbles at the sides.
8. Turn the dough onto a lightly oiled counter, pre-shape into a loose round and rest 20 minutes. Shape into a taut batard and place seam side up in a floured banneton or towel-lined bowl.
9. Cover and cold proof in the fridge for 12 to 16 hours overnight.
10. Day 2: put a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for 45 minutes.
11. Turn the batard onto parchment, score it lengthwise and lower it into the hot Dutch oven. Bake covered for 30 minutes, then lower to 425°F (220°C) and bake uncovered 12 to 15 minutes until light golden and 205°F (96°C) in the center. Keep the color light for a soft crust.
12. Brush the hot loaf with the remaining olive oil, then cool on a rack loosely covered with a clean towel for at least 2 hours to soften the crust before slicing into 12 slices.