Toasted Pecan Maple Seeded Sourdough Batard

Steps

1. Feed the starter about 5 to 6 hours before mixing (the night before or early morning) on your usual feeding routine of equal weights of fresh food and water; leave it at about 75°F (24°C) until doubled, domed and bubbly, about 4 to 6 hours. Use 100 g of it for this loaf and keep the rest going.
2. While the starter rises, preheat the oven to 350°F (175°C). Spread the pecans on a sheet pan and toast 8 minutes, add the pumpkin seeds and sesame seeds and toast 4 to 5 minutes more until fragrant. Cool completely, then coarsely chop the pecans.
3. Set aside 10 g of the bread flour for dusting. Autolyse: in a large bowl, mix the remaining 450 g of bread flour and the whole wheat flour with 340 g of the water (all but 20 g) until no dry bits remain. Cover and rest 1 hour.
4. Add the sourdough starter and the maple syrup to the dough and squeeze them in with a wet hand until fully mixed, about 3 minutes.
5. Sprinkle the salt over the dough, pour on the remaining 20 g of water and pinch and fold until the salt dissolves and the dough feels smooth, about 3 minutes. This dough is about 72% hydration and 2% salt.
6. Bulk rise at about 75°F (24°C) for 4 to 5 hours. After 30 minutes, do the first set of stretch-and-folds, scattering the toasted pecans, pumpkin seeds, sesame seeds and flaxseed over the dough as you fold so they are worked in evenly.
7. Do 3 more sets of stretch-and-folds every 30 minutes, then leave the dough undisturbed until it has grown about 50%, looks domed with bubbles on the sides and jiggles when the bowl is shaken.
8. Dust the counter with half of the reserved bread flour, turn the dough onto it, pre-shape into a loose round and rest 20 minutes uncovered.
9. Dust a banneton or towel-lined bowl with the remaining half of the reserved bread flour. Shape the dough into a tight batard (an oval log) and place it seam side up in the banneton. Cover and cold proof in the fridge overnight, 12 to 16 hours, until it springs back slowly when poked.
10. Place a Dutch oven with its lid in the oven and preheat to 500°F (260°C) for 45 minutes.
11. Turn the cold dough onto parchment, score one long, deep slash down its length, and lower it into the hot Dutch oven. Cover, reduce to 475°F (245°C) and bake 20 minutes.
12. Remove the lid, reduce to 450°F (230°C) and bake 22 to 25 minutes more until the crust is deep brown and crisp and the center reads 205°F (96°C).
13. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices.