Using ripe sourdough starter and a combination of room temperature and overnight refrigeration, the bulk fermentation of this dough took 18 hours and the final proof about 1 hour. If preferred, the process can be done all at room temperature, most likely in less than 8 hours.

Mix the dough ingredients together then transfer the dough to a lightly oiled bowl or straight-walled bucket. The dough will be sticky but cohesive.

Durum wheat doesn't have a lot of gluten strength, but for a boost in chewiness and aeration, let the dough rest 20-30 minutes, then do 1-2 rounds of stretching and folding with 20-30 minutes rests in between.

When the dough has expanded by 75-100%, end the bulk fermentation. My dough rose for about 4 hours at room temperature, followed by 11 hours in the refrigerator, and another 3 hours at room temperature.

Place the dough on a floured work surface, gently pat it into a square. Fold it in thirds and then in thirds again. Cover and let the dough rest about 15 minutes. Shape it to fit your proofing basket: boule, batard, oblong loaf.

To top the crust, spread sesame seeds on a plate. Brush water on the top of your dough and flip the damp dough-top onto the seeds. Roll the dough around on the seeds and place it seed-side down in your proofing basket. The seeds make a non-stick barrier, so there is no need to heavily flour your basket.

Cover and let the dough rise again. You can bake the dough the same day by proofing at room temperature for 1-2 hours. My dough proofed for 1 hour at 68°F. If you'd like to retard the dough and the ambient temperature is over 75°F, refrigerate the dough immediately after shaping. Otherwise let it rise for 20-40 minutes at room temperature before putting it in the refrigerator. The dough can be refrigerated 8-16 hours.

Before baking preheat your oven and baking vessel to 500°F for 30 minutes.

Flip the dough out of the proofing basket and onto a sheet of parchment paper or a silicone bread sling, score and load the dough into your baking vessel and oven. I find it easy enough to score through the seeded crust, but you can also try scissor cuts if you prefer.

Bake for 20 minutes at 500°F, lid on.

Drop the temperature to 450°F, remove the lid, bake another 10-15 minutes.

When the bread is done, it should have an internal temperature over 205°F.

Let the bread cool for several hours before you slice it.