Hearty Multigrain Sourdough

Method

1. Prepare Soaker: At least one hour before mixing your dough, combine the mixed seeds/grains and boiling water in a bowl. Cover and let it cool completely. This softens the grains and prevents them from stealing water from your dough.
2. Autolyse: In a large bowl, mix the flours and the 325g of dough water. Let rest for 30-60 minutes.
3. Mix: Add the starter, salt, and the entire cooled soaker (including any unabsorbed water) to the dough. Mix until everything is well incorporated. The dough will feel heavy and textured.
4. Bulk Fermentation: Let the dough rise, aiming for a 30-50% increase in volume. Perform 3-4 sets of stretch-and-folds during the first 2 hours. The dough will be strengthened by these folds.
5. Shape: Shape your dough into a boule or bâtard, being mindful that the seeds will make the surface feel bumpy. Create a tight skin. You can roll the outside of the shaped loaf in extra oats or seeds before placing it in the banneton.
6. Cold Proof: Place seam-side up in a banneton, cover, and retard in the fridge for 12-18 hours.
7. Bake: Preheat oven and Dutch oven to 475°F (245°C). Bake covered for 20 minutes. Remove lid, reduce heat to 450°F (232°C), and bake for another 20-25 minutes until the crust is a deep brown.