Step 1

In a large mixing bowl, combine the white flour, whole wheat flour, and 1/4 cup of the seeds. Whisk to combine. Add the water and mix by hand until barely incorporated. Cover the bowl with a clean kitchen cloth and let it rest for 20 minutes.

Step 2

Sprinkle the salt and the 
yeast over 
the top of the dough mass. Run your hands under the faucet to completely moisten them. Reach underneath the dough, grab a small handful, and then gently pull and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.

Step 3

Using your thumb and forefinger, pinch the dough deeply five or six times across the entire mass of dough. Then fold the dough over itself four times — at the top, right side, bottom, and left side. Repeat, alternately cutting and folding until all of the ingredients are fully integrated. Let the dough rest for a few minutes, then fold for another 30 seconds, until the dough tightens up. Cover the bowl with the kitchen towel and let the dough rise for about 2 hours, or until almost doubled in size. Repeat the 4-part folding process, then re-cover the bowl and let the dough rise another 2-3 hours

Step 4

When the dough is triple its original volume, about 5 hours after mixing, it’s ready to be shaped.

Step 5

Lightly flour a board or countertop. Flour your hands. Tip the bowl slightly and gently work your floured free hand beneath the dough to loosen it. Gently ease the dough out onto the work surface without pulling or tearing it.

Step 6

With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust 1 proofing basket (or clean dry bowl) with flour. Shape the dough into a ball by tucking each of the four sides (imagine the ball is a square) underneath. Place the dough seam side down in the basket.

Step 7

Place the basket in a clean plastic trash bag and tie a knot. If using a regular bowl instead of a basket, cover the bowl tightly with plastic wrap. Place in the refrigerator overnight, ideally about 12 hours before baking, but a few hours less or more works too.

Step 8

At least 45 minutes prior to baking, put a rack in the middle of the oven and put a lidded Dutch oven on the rack  Preheat the oven to 475°F.

Step 9

Lightly flour a board or countertop and invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising—the seam side. Use hot pads to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. It will sizzle. With a sharp knife, make a few 1/4-inch deep slashes in the top of the dough and sprinkle with the remaining seeds. Use mitts to replace the lid, then put the Dutch oven in the oven.

Step 10

Bake for 30 minutes, then carefully remove the lid and bake for another 20 to 25 minutes, until at least medium dark brown all around the loaf.

Step 11

Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it for at least 20 minutes before slicing.