Toasted Pecan and Almond Seeded Country Boule

Steps

1. The night before (about 9 p.m.), feed your sourdough starter in its usual 1:1 ratio by weight; at about 75°F (24°C) it will peak, doubled and bubbly, in 4 to 6 hours, ready by the next morning.
2. Toast the pecans and almonds in a dry skillet over medium heat for 5 to 6 minutes until fragrant, then toast the pumpkin seeds and sesame seeds for 2 to 3 minutes until the sesame is golden; let cool and roughly chop the nuts.
3. In a large bowl, mix the bread flour, whole wheat flour and rye flour with 340 g (most) of the water until no dry patches remain; cover and rest 45 minutes (autolyse).
4. Add the sourdough starter to the dough and pinch and fold it in until fully combined.
5. Sprinkle the salt over the dough, add the remaining 30 g of the water, and squeeze it in until absorbed; counting the starter, the dough is about 76% hydration and 2% salt.
6. Spread the dough in the bowl, scatter over the pecans, almonds, pumpkin seeds, sesame seeds and flaxseed, and fold and pinch until evenly distributed.
7. Bulk rise at about 75°F (24°C) for 4 to 5 hours: do 4 sets of stretch-and-folds 30 minutes apart in the first 2 hours, then leave it covered until it has risen about 50%, looks domed and jiggly, and shows bubbles at the edges.
8. Turn the dough onto a clean, bare counter, pre-shape into a loose round, and rest 20 minutes uncovered.
9. Shape into a tight boule and place seam side up in a well-dusted banneton or towel-lined bowl.
10. Cover and cold proof in the fridge for 12 to 16 hours overnight.
11. Place a Dutch oven with its lid in the oven and preheat to 500°F (260°C) for 45 minutes.
12. Turn the cold dough onto parchment, score it deeply, and lower it into the hot Dutch oven; cover and reduce the oven to 450°F (230°C).
13. Bake covered 20 minutes, then uncover and bake 25 to 30 minutes more until the crust is deep mahogany brown and the center reads 205 to 210°F (96 to 99°C).
14. Cool the boule on a rack for at least 2 hours before slicing into 12 slices.