Bread flour and whole wheat carrying a soaker of toasted seeds and oats, so every slice has something to chew on. This is the loaf for someone who wants a hearty daily bread without giving up an open, moist crumb. Toast the seeds the night before if you want to shave a little time off the morning.
Combine the seeds, oats, and hot water in a small bowl. Let it sit at least 30 minutes, until the water is mostly absorbed. This keeps the seeds from pulling moisture out of the dough later.
Mix the bread flour, whole wheat flour, and 365g water until no dry flour remains. Cover and rest 45 to 60 minutes.
Add the starter, the salt dissolved in the remaining 25g water, and the soaked seed mixture. Squeeze the dough through your fingers for 3 minutes until everything is evenly worked in. Cover and rest 30 minutes.
Do four sets of stretch and folds, 30 minutes apart.
Let the dough rise at 75°F for 2 to 4 more hours, until it's grown by about half, looks domed, and jiggles when the bowl moves. Faster in a hot kitchen, slower in a cold one.
Turn out onto a floured counter and pre-shape into a round. Rest, uncovered, 20 minutes.
Shape into a tight boule, place seam-side up in a rice-floured banneton, cover, and refrigerate 8 to 14 hours.
Heat your Dutch oven at 500°F for 45 to 60 minutes. Score the cold dough and bake covered 20 minutes at 500°F, then uncovered at 450°F for 22 to 25 minutes, until deep golden brown. Cool at least an hour before slicing.
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