Soft Peanut Butter Seeded Spelt Sourdough Batard

Steps

1. About 5 hours before mixing (for example, 8 a.m.), feed your starter with equal weights of water and its usual feed, and keep it at about 75°F (24°C). It peaks in 4 to 6 hours, when it has doubled, is domed and full of bubbles; use the sourdough starter at that peak.
2. While the starter rises, toast the chopped dry-roasted peanuts, pumpkin seeds and sesame seeds in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool them on a plate.
3. In a large bowl, whisk the lukewarm water, lukewarm milk, peanut butter and maple syrup until smooth. Add the whole spelt flour and bread flour and mix until no dry patches remain. Cover and rest 45 minutes.
4. Add the peak sourdough starter and the salt and squeeze and fold for 3 to 4 minutes until evenly combined. The dough is about 70% hydration (counting the water in the milk and starter) and 2% salt, so it will feel soft and a little sticky; spelt is delicate, so handle it gently.
5. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. After the first 30 minutes, scatter the toasted dry-roasted peanuts, pumpkin seeds and sesame seeds plus the ground flaxseed over the dough and do the first set of stretch-and-folds to work them in. Do 3 more sets 30 minutes apart, then leave the dough alone. Bulk is done when it has grown about 50%, looks domed and jiggly, and shows bubbles on the sides.
6. Turn the dough onto a clean counter and, with damp hands, pre-shape it into a loose round; rest 20 minutes. Shape into a snug batard and set it seam side up in a towel-lined bowl or banneton.
7. Cover and cold proof in the fridge for 12 to 14 hours overnight. It is ready when a fingertip poke springs back slowly.
8. Place a Dutch oven with its lid in the oven and preheat to 425°F (220°C) for 45 minutes.
9. Turn the cold dough onto parchment, score one long slash, and lower it into the hot Dutch oven. Bake covered for 25 minutes, then uncover, lower the oven to 400°F (205°C) and bake 15 to 20 minutes more until deep golden and the center reads 190°F (88°C), since the dough is enriched with milk and peanut butter.
10. Lift the loaf onto a rack, brush the top all over with the melted butter, and drape a clean kitchen towel over it to soften the crust.
11. Cool on the rack for at least 2 hours before slicing into 12 slices.