Rosemary Olive Oil Pumpkin Seed Whole Wheat Boule

Steps

1. Feed the starter about 8 hours before mixing (the night before works well) and leave it at about 75°F (24°C) until it doubles, smells tangy and is full of bubbles, about 4 to 8 hours; measure the sourdough starter from it at its peak.
2. Toast the pumpkin seeds and sesame seeds in a dry pan over medium heat for 3 to 4 minutes until fragrant, then cool. Stir them together with the flaxseed, rosemary and oregano to make the seed-herb mix.
3. In a large bowl, stir the whole wheat flour and 100 g of the bread flour (setting aside the last 10 g of bread flour for dusting) with 300 g of the water (holding back the last 30 g) until no dry patches remain. Cover and rest 45 minutes so the whole wheat bran softens.
4. Add the sourdough starter to the dough and squeeze it in with wet hands. Sprinkle on the salt with the remaining 30 g of water and squeeze until fully absorbed.
5. Add 30 g of the olive oil (three quarters of it, keeping the last 10 g for the crust) and work it in by pinching and folding until the dough is glossy and holds together again.
6. Bulk rise covered 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; on the first set, spread the seed-herb mix over the dough and fold it in evenly.
7. Bulk is done when the dough has grown about 50%, looks domed and airy and jiggles when the bowl is shaken. Counting the water and whole wheat and bread flours in the starter, this dough is about 76% hydration and 2% salt.
8. Dust the counter with half of the reserved bread flour, turn the dough out, pre-shape into a loose round and rest 20 minutes. Dust a towel-lined bowl with the remaining reserved bread flour, shape the dough into a tight boule and set it seam side up in the bowl.
9. Cover and cold proof in the fridge for 12 to 16 hours, until it springs back slowly when poked.
10. Put a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for 45 minutes.
11. Turn the cold boule onto parchment, score the top, lower it into the hot Dutch oven and cover. Bake 25 minutes with the lid on, which keeps the crust soft.
12. Uncover, lower the oven to 425°F (220°C) and bake 15 to 18 minutes more, until light golden brown and 205°F (96°C) in the center.
13. Lift the loaf onto a rack and brush it all over with the remaining 10 g of olive oil, then drape a clean towel over it so the crust softens as it cools.
14. Cool on the rack at least 2 hours before slicing into 12 slices.