Semi-Whole Wheat Country Bread with Flax, Pumpkin, Sunflower and Sesame Seeds

Method

1. In a large bowl, combine 500 g of remilled durum wheat semolina and 500 g of whole wheat flour. Add 600 g of water and mix just until all flour is hydrated; do not knead. Cover and let rest for 1 hour at room temperature (autolysis).
2. After resting, transfer the dough to a stand mixer (or continue by hand). In a small glass, dissolve 25 g of salt in 100 g of water. Add a little of this salted water to the dough, then add 150 g of refreshed mother yeast (50% hydration) crumbled into pieces, alternating between water and yeast. If using fresh baker's yeast, use 12 g (or 4 g dry yeast) and add the salt directly in the final phase of kneading, not with the water. Knead for about 10 minutes until the dough is smooth and detaches from the bowl.
3. When the dough is nearly ready, add 200 g of mixed seeds (flax, pumpkin, sunflower) and knead until evenly incorporated.
4. Turn the dough out onto a work surface, form it into a ball, and give it a few folds to strengthen it. Cover with a cloth and let it rest for 2 hours at room temperature.
5. Divide the dough in half. For each piece: roll it into a log, then stretch it and roll it tightly upon itself to create tension and strength. Place each shaped loaf on a baking sheet lined with parchment paper.
6. Brush the surface with extra virgin olive oil (or water) and generously sprinkle with sesame seeds.
7. Let the loaves rise in a turned-off oven (or at room temperature) for 6 to 7 hours, or until tripled/quadrupled in volume (may take up to 12 hours in cooler conditions).
8. Preheat the oven to 220°C. Bake the loaves for 15 minutes at 220°C, then reduce the temperature to 200°C and bake for another 40 minutes. If the crust browns too much, cover with aluminum foil about halfway through.
9. After baking, remove the bread from the oven. To prevent the crust from softening, place the loaves on a wire rack and return them to the turned-off oven (still warm) with the door slightly ajar (use a cork) for about 30 minutes to release excess moisture.
10. Let the bread cool completely before slicing.