Toasted Almond Molasses Seeded Rye Batard

Steps

1. Day 1, about 8 a.m.: Feed your sourdough starter with equal weights of extra bread flour (not from the recipe amount) and water, and leave it at about 75°F (24°C). It should peak, doubled and bubbly with a domed top, in 4 to 6 hours.
2. While the starter rises, toast the almonds in a dry skillet over medium heat, stirring, for 5 to 7 minutes until fragrant and golden. Cool, then chop coarsely. Toast the pumpkin seeds in the same skillet for 2 to 3 minutes until they puff; cool.
3. When the starter peaks, stir the molasses into 350 g of the water until dissolved. Add the peaked sourdough starter and stir to loosen it.
4. Add the rye flour and bread flour and mix with a wet hand or stiff spatula until no dry patches remain. Cover and rest 30 minutes.
5. Sprinkle the salt over the dough, pour on the remaining 30 g of water, and squeeze and fold until the salt and water are fully absorbed and the dough is sticky but cohesive.
6. Add the toasted almonds, toasted pumpkin seeds, flaxseed and half of the sesame seeds; fold until evenly spread through the dough. The dough is about 79% hydration and 2% salt, counting the starter.
7. Bulk rise, covered, at about 75°F (24°C) for 3½ to 4 hours. With wet hands, do 3 sets of gentle stretch-and-folds 30 minutes apart during the first 1½ hours, then leave it undisturbed. It is ready when it has risen by about half and shows bubbles on the surface; rye dough won't double.
8. Dust a work surface and an oval banneton or towel-lined bowl lightly with extra rye flour (not from the recipe amount). Turn out the dough and, with wet hands, shape it into a tight batard.
9. Mist the top of the batard with water and roll it in the remaining half of the sesame seeds. Place it seam side up in the banneton.
10. Cover and cold proof in the fridge overnight, 12 to 14 hours. It is ready when it has risen slightly and springs back slowly when poked.
11. Day 2: Place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes.
12. Turn the cold batard onto parchment, score one long cut down the top, and lower it into the hot Dutch oven. Cover and bake 20 minutes.
13. Remove the lid, lower the oven 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).
14. Cool the loaf on a rack for at least 3 hours before slicing so the rye crumb can set, then cut into 12 slices.