Garlic Parsley Dill Seeded Country Boule

Steps

1. The night before mixing (about 8 p.m.), give your sourdough starter its usual 1:1:1 feeding, kept separate from this recipe's ingredients, and leave it at about 75°F (24°C); it should double and peak with a domed, bubbly top in 8 to 12 hours, by about 8 a.m.
2. Prepare the garlic: put the garlic cloves in a small saucepan with half of the olive oil and cook over low heat for 12 to 15 minutes until soft and golden, then cool and mash with a fork.
3. Toast the pumpkin seeds and half of the sesame seeds in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool and mix with the flaxseed to make the seed mixture.
4. In a large bowl, stir the all-purpose flour and whole wheat flour with 300 g of the water until no dry bits remain; cover and rest 45 minutes.
5. Add the sourdough starter and squeeze it into the dough, then sprinkle on the salt with the remaining 30 g of water and squeeze until fully combined; counting the starter, this is about 72% hydration and 2% salt.
6. Add the mashed garlic with its oil, the remaining half of the olive oil (for a softer crumb and crust), the parsley, the dill and the seed mixture, and fold them in until evenly spread.
7. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours, doing 4 sets of stretch-and-folds 30 minutes apart in the first 2 hours; it's ready when it has grown about 50%, feels airy and jiggles.
8. Turn the dough onto a clean counter with damp hands, pre-shape into a loose round, rest 20 minutes, then shape a tight boule.
9. Brush the top lightly with water, press it into the remaining half of the sesame seeds, and set it seam-side up in a parchment-lined bowl.
10. Cover and cold-proof in the fridge overnight, 12 to 14 hours; it's ready when it springs back slowly when poked.
11. Put a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for 45 minutes.
12. Lift the boule out on its parchment, score the top, lower it into the hot Dutch oven, cover and bake 20 minutes.
13. Uncover, reduce to 425°F (220°C) and bake 15 to 20 minutes more until light golden and 205°F (96°C) in the center; the shorter uncovered bake keeps the crust soft.
14. Wrap the hot loaf loosely in a clean towel to soften the crust and cool on a rack at least 2 hours before cutting into 12 slices.