Soft Dill and Thyme Walnut Rye Batard

Steps

1. In the morning, give the sourdough starter its usual 1:1 feeding and leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, domed and bubbly; that is its peak.
2. While the starter rises, toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then cool and chop them, and chop the dill.
3. In a large bowl, whisk the water, sourdough starter, honey and olive oil until the starter dissolves.
4. Add the rye flour, bread flour and salt and mix with a wet hand or stiff spatula until no dry patches remain; the dough will be sticky and paste-like. It is about 80% hydration and 2% salt.
5. Add the walnuts, pumpkin seeds, flaxseed, half of the sesame seeds, the dill and the thyme, and squeeze them through the dough until evenly spread. Cover the bowl.
6. Bulk rise at about 75°F (24°C) for about 4 hours. During the first 90 minutes, do 3 sets of gentle stretch-and-folds with a wet hand every 30 minutes, then leave the dough alone; it is ready when it has grown by about half and shows bubbles on the surface and sides.
7. Line an oval proofing basket or bowl with a clean towel. Turn the dough onto a damp work surface, shape it with wet hands into a tight batard, and press the top into the remaining half of the sesame seeds.
8. Set the batard seam side up in the lined basket, cover, and cold proof in the fridge overnight, 12 to 14 hours.
9. Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for 45 minutes.
10. Turn the cold dough onto parchment, score it lengthwise, lower it into the hot Dutch oven, cover, and bake for 25 minutes.
11. Remove the lid, lower the heat to 425°F (220°C) and bake 20 to 25 minutes more, until the center reads 205°F (96°C).
12. Brush the hot loaf all over with the melted butter, then wrap it loosely in a clean kitchen towel on a cooling rack to soften the crust.
13. Cool on the rack for at least 3 hours before slicing into 12 slices, so the rye crumb sets.