Whole-grain sourdough bread

Directions

• Soak all whole grains in lightly salted water, covering completely.
• Combine the sourdough starter, whole wheat flour, and water well, then add the rest of the bread flour and mix until no dry flour remains.
• Cover with damp towel, rest for 20-30 minutes, then add salt and drained whole grains, sprinkling a bit of flour on top if there’s visible liquid. Stretch the dough from underneath, folding on top 4-6 times to enclose the grains within the dough.
• Cover with damp towel, rest for 20-30 minutes, then stretch and fold again.
  Repeat 2 more times, for a total of 4 stretch and folds, then rest for 6-10 hours until doubled in size, visibly puffy and jiggly.
• Scrape dough onto well-floured surface, spreading into large rectangle. Fold over in thirds like an envelope, before rolling up and tucking ends into a batard shape.
• Place shaped dough into well-floured banneton, then rest for 1 hour. (Alternatively, cover and refrigerate the shaped dough overnight.)
• Preheat oven with bread stone to 425 F for 1 hour. When ready, prepare a pan with 5 small ice cubes and water spray bottle.
• Sprinkle the pumpkin seeds onto parchment paper on top of a cookie sheet, followed by the cornmeal, then tip the dough on top.
• Quickly score the bread with a lame, then slide into the oven with the ice cube tray underneath, spraying a few times before closing.
• Bake for 45-50 minutes until dark brown, then remove and rest on wire rack for 1 hour.