Seeded Spelt Boule with Rosemary and Feta

Steps

1. Crumble the feta and keep it chilled. Stir the sesame seeds and pumpkin seeds together in a small bowl; you will use half of this seed mix in the dough and the remaining half for the crust.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, salt and rosemary.
3. Stir the honey and olive oil into the lukewarm water, then add it to the spelt and bread flour mixture and mix to a shaggy dough, about 72% hydration and 1.6% salt.
4. Knead on a clean, unfloured counter for 6 to 8 minutes until smooth; spelt tears if overworked, so stop once it is supple.
5. Flatten the dough, scatter on half of the seed mix and the feta, then fold and knead gently for 1 minute to spread them through.
6. Cover and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
7. Shape into a tight round. Mist or brush the top with water and roll it in the remaining half of the seed mix. Set seam side down on parchment.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked. Meanwhile, place a lidded Dutch oven in the oven and preheat to 450°F (230°C) for 45 minutes.
9. Score the top, lower the loaf on its parchment into the hot Dutch oven, cover and bake 25 minutes.
10. Uncover, reduce to 425°F (220°C) and bake 15 to 20 minutes more, until deep brown, crisp and 200–205°F (93–96°C) in the center.
11. Cool on a rack for at least 1 hour before cutting into 12 slices.