Rosemary Pecan Rye Sourdough Boule

Steps

1. Day 1, morning: feed your sourdough starter from your own starter supply (equal weights of its usual feeding mix and water, kept separate from this recipe's rye flour and bread flour) and leave it at about 75°F (24°C); it should double and peak, domed and bubbly, in 4 to 6 hours.
2. While the starter rises, toast the pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop roughly.
3. When the starter peaks, stir the sourdough starter, water and honey together in a large bowl until the starter dissolves.
4. Add the rye flour, bread flour, salt and crumbled rosemary and mix with a wet hand or stiff spatula until no dry patches remain. Counting the starter, this is about 76% hydration and 2% salt.
5. Add 20 g of the olive oil (two-thirds), the pecans, the pumpkin seeds and the flaxseed, and squeeze and fold until evenly spread through the sticky dough.
6. Bulk rise covered at about 75°F (24°C) for about 4 hours. During the first 90 minutes, give 3 sets of gentle stretch-and-folds with wet hands, 30 minutes apart; rye dough is sticky and won't feel stretchy, so just lift and fold the edges over the center. It's ready when it has grown by about half and looks puffy with bubbles on the surface.
7. Wet your hands and turn the dough onto a lightly wet counter. Shape it into a round boule by tucking the edges under, then roll the top in the sesame seeds so they stick.
8. Set the boule seam side up in a cloth-lined bowl or banneton lightly oiled or dusted with a pinch of the rye flour held back from step 4, cover, and proof at room temperature for 1 hour, then refrigerate overnight, 12 to 14 hours.
9. Day 2: place a lidded Dutch oven in the oven and preheat to 450°F (230°C) for 45 minutes to 1 hour.
10. Turn the cold dough onto parchment, score a shallow cross, and lower it into the hot Dutch oven. Bake covered for 25 minutes.
11. Remove the lid, lower the oven to 400°F (200°C), and bake 20 to 25 minutes more, until deep brown and the center reads 205°F (96°C).
12. Right away, brush the hot loaf all over with the remaining 10 g of olive oil (the last third), then wrap loosely in a clean towel for 15 minutes to soften the crust.
13. Unwrap and cool the bread on a rack for at least 4 hours before slicing into 12 slices; rye needs this time for the crumb to set.