Poolish:

1. The evening before you plan to make the final dough, blend the whole wheat flour, water, and sourdough starter (or pinch of instant yeast) using a wooden spoon or dough whisk.
2. Scrape down the sides of the bowl with a bowl scraper or spatula, cover, and set aside at warm room temperature (75 degrees F. / 25 degrees C.) for 12 to 14 hours.

Toast the seeds:

1. The evening before, or 2-3 hours before you prepare the final dough, preheat the oven to 375 degrees F. Spread the seeds on a rimmed baking sheet and toast for 7 to 10 minutes. Depending on the type of seeds you choose, it could take more or less time. Watch the seeds so they don’t burn.
2. Immediately tip the roasted seeds into a small bowl and cover with ¼ to ½ cup of water. Allow the seeds to soak for 2 hours. Drain the excess water before incorporating into the dough.

Final Dough: Mix by hand or use a stand mixer

1. (Feel free to use a stand mixer to mix this dough, if desired. I mixed the dough by hand so those are the instructions I’ve included below.)
2. In a large bowl, mix together the flours and 325 grams water. Cover, let rest 15 minutes.
3. Add the poolish, along with the salt and instant yeast, and mix until fully incorporated. The dough should be slightly sticky.
4. Drizzle in the olive oil and mix until thoroughly combined. Be patient with this process. Fold in the seeds. Add in additional water, a little at a time, if necessary and continue to mix until you have a smooth and elastic dough.
5. Form the dough into a ball, place back in the bowl, cover and let rise in a warm place for 2 hours.
6. After the first hour, uncover and fold the dough. Recover and let rest for 1 hour.
7. Dust your work surface with flour. Divide the dough into 4 equal pieces (~280 grams each). Fold each piece over itself and stretch into a log. Cover the dough pieces with a damp towel and let rest 15 minutes.
8. Take one piece of dough. Leave the other pieces covered. Using the palm of your hand, flatten it very gently. Fold a third of the dough (long side) toward the center and press along the edge with your fingers or the side of your hand. Fold the other long edge towards the center and press the seam closed with your fingers. Continue shaping the other 3 loaves the same way.
9. If desired, coat the loaves with additional seeds (not soaked). Place the seeds on a plate. Brush or spray the loaves with water and press them into the seeds to evenly coat the tops. Transfer the loaves seamside down to a parchment lined baking sheet or seamside up on a baker’s couche heavily dusted with flour. (Although I enjoy using a baker’s couche, you don’t really need it for these loaves. The parchment works great.)
10. Cover with a damp cloth and let the loaves proof for 1 hour.
11. During the final proof, preheat the oven to 460 degrees F. with a baking stone on the lower middle rack and a steam pan or iron skillet on the top rack.
12. Transfer the loaves (on the baking sheet) to the baking stone and immediately place 1 cup of ice cubes in the steam pan.
13. Bake the loaves for 25 -30 minutes, rotating the pan partway through for even baking. The loaves should sound hollow when thumped lightly on the bottom.
14. Remove the loaves from the oven and transfer to a wire rack. Brush lightly with olive oil, if desired.