Day 1:

1. Place sourdough starter in a large bowl. Pour in 60% of the water and mix with a wooden spoon or Danish dough whisk to break up the starter.
2. Whisk the dry ingredients together in a separate bowl and add to the sourdough/water mixture.
3. Mix using a wooden spoon or Danish dough whisk until the dough is too thick, then continue mixing with wet hands. Gradually add the rest of the water and mix thoroughly until the flour is completely incorporated and the dough is a shaggy mass.
4. Form the dough into a rough ball, and place into a lightly greased bowl. Cover and let it rest for 20 to 30 minutes.
5. Knead in the roasted sunflower seeds. Shape into a ball again and place in greased bowl.
6. Cover again and let the dough bulk ferment for two hours.
7. Perform two stretch and folds during the first hour; once every 30 minutes. Let the dough rest for the 2nd hour.
8. Cover the dough tightly and place in the refrigerator overnight.

Day 2:

1. The next day, remove the dough from the refrigerator and allow it to warm up to room temperature for 1½ to 2 hours before shaping.
2. Divide the dough into three equal balls and let them rest on the counter for 20 minutes.
3. Shape into batards and place them on cornmeal-dusted parchment paper (or a silpat).
4. Let the loaves rise at room temperature for 45 minutes to an hour.
5. While the dough is on its last rise preheat your oven to 475 degrees F. with a baking stone on the bottom rack and steam pan (or iron skillet) on the top shelf.
6. Score the loaves in the pattern of your choice. I sprinkled the tops of the loaves with flour so the lame wouldn’t drag through it.
7. Slide the loaves onto the preheated baking stone using the back of a baking sheet or a baker’s peel. Immediately throw 3 or 4 ice cubes in the steam pan to generate steam. You can also spritz the loaves once or twice during the first couple of minutes of baking.
8. Bake the loaves for 5 minutes, then turn the temperature down to 450 degrees F. and let them bake an additional 30 – 35 minutes or until the loaves are golden brown and sound hollow when thumped on the bottom.
9. Remove the loaves from the oven and place on a wire rack to cool.