Sharp Cheddar Pecan Seeded Sourdough Boule

Steps

1. Night before, about 10 pm: feed your sourdough starter on its usual schedule and ratio, then leave it at about 75°F (24°C) for 8–12 hours until doubled, domed and bubbly. Measure the sourdough starter for this loaf at its peak.
2. Morning: toast the pecans in a dry skillet over medium heat for 5–6 minutes until fragrant, cool, then chop. Cube the cheddar and refrigerate it until needed.
3. In a large bowl, mix the bread flour and the whole wheat flour with 340 g of the water until no dry patches remain. Cover and rest 45 minutes (autolyse).
4. Add the sourdough starter and squeeze it into the dough. Sprinkle the salt over the dough, add the remaining 20 g of the water, and pinch and fold until fully absorbed, about 5 minutes. The dough is about 75% hydration and 2% salt.
5. Bulk rise at about 75°F (24°C) for 4–5 hours. After 30 minutes, spread the pecans, cheddar, flaxseed and half of the sesame seeds over the dough and fold them in during the first set of stretch-and-folds. Do 3 more sets of stretch-and-folds 30 minutes apart, then leave the dough to rise undisturbed until about 50% larger, airy and jiggly with bubbles on the sides.
6. Turn the dough onto a clean, dry counter, preshape into a loose round and rest 20 minutes uncovered.
7. Shape into a tight boule. Mist the top lightly with water, press it into the remaining half of the sesame seeds, and place seam side up in a basket or towel-lined bowl dusted with the cornmeal.
8. Cover and cold proof in the fridge for 12–16 hours overnight.
9. Next morning, place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
10. Turn the cold boule onto parchment, score it deeply with a blade, and lower it into the hot Dutch oven. Cover and bake 20 minutes.
11. Uncover, reduce to 450°F (230°C) and bake 25–30 minutes more until the crust is a deep mahogany brown and the center reads 205–210°F (96–99°C).
12. Cool the loaf on a rack for at least 2 hours before cutting into 12 slices.