Rosemary Pumpkin Seed Rye Sourdough Boule

Steps

1. Feed your sourdough starter 8 to 12 hours ahead (the evening before for a morning mix) with equal weights of extra rye flour and water, separate from the recipe amounts; at about 75°F (24°C) it peaks, doubled and bubbly, in 6 to 10 hours.
2. Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes until they pop, then cool them.
3. In a large bowl, whisk the water, molasses and peaked sourdough starter until cloudy.
4. Add the rye flour, bread flour and rosemary and mix into a sticky, shaggy dough; cover and rest 30 minutes.
5. Sprinkle the salt over the dough with half the sesame seeds and all the toasted pumpkin seeds, then squeeze and fold with wet hands until evenly mixed. Counting the starter, this dough is about 82% hydration and 2% salt.
6. Bulk rise covered at about 75°F (24°C) for 3 to 4 hours, doing 3 gentle stretch-and-folds with wet hands every 30 minutes in the first 90 minutes. Rye dough won't stretch much; it's ready when puffed by about half with small holes on top.
7. Brush a round banneton or towel-lined bowl with the olive oil and scatter in the remaining half of the sesame seeds.
8. With wet hands, shape the dough into a tight round on a lightly wet counter and set it seam side up in the basket.
9. Cover and cold-proof in the fridge for 12 to 16 hours overnight.
10. Set a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
11. Turn the cold dough onto parchment, score a shallow cross, and lower it into the hot Dutch oven.
12. Bake covered 25 minutes, then uncover, lower to 450°F (230°C), and bake 25 to 30 minutes more until the crust is deeply browned and the center reads 205–210°F (96–99°C).
13. Cool the loaf on a rack for at least 4 hours, ideally overnight, so the rye crumb sets before slicing into 12 slices.