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Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6 hours.
Weigh the flour in a medium bowl, then add salt, spices, and seeds.
Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour, incorporating all the flour using a fork.
Cover with a wet kitchen towel, and let rest for 15 minutes.
With one wet hand, pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Repeat for about 30 seconds.
Cover, rest, and repeat the process 15 minutes later.
Proof overnight, at room temp for 8-12 hours.
Check the dough in the morning. If it indents easily and mostly springs back, it has probably risen enough.
Line a high-sided bowl with parchment.
Loosen the dough from all edges of a bowl using your wet fingers, then stretch and fold it over itself.
Place the bowl in the refrigerator for one hour uncovered.
Preheat the oven to 500°F with your dutch oven inside.
Score the bread in the bowl, using a very sharp knife, and carefully lift the parchment with the dough into the Dutch oven.
Bake for 20-25 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes until deeply golden.
Remove from the dutch oven, let it cool for 1 hour on a rack before slicing.