For the Levain:

1. Mix all the ingredients until well combined. This build should take about 4 hours at 28°C/82.4°F to reach full maturity.

Autolyse:

1. Mix the flour and water 1 until fully combined. This will take about 4-6 minutes in a planetary mixer. Cover and let rest for 45-60 minutes.

Turmeric Paste:

1. Add the turmeric to a stainless steel bowl. Using a whisk mix in the water in a steady stream. The paste should be slightly thick but fall off the whisk when done.

Mix the Sourdough:

1. Add the levain to the mixing bowl and mix on 1st speed for 2-3 minutes followed by 2-3 minutes on 2nd speed. Scrape the bowl down a few times during mixing to ensure it gets evenly mixed.
2. Add the salt and mix on first speed to incorporate it into the dough, followed by 3-4 minutes on 2nd speed. Use your fingers to feel the dough and make sure there are no granules of salt before adding the water 2 in the next step.
3. Add the water 2 in small additions. The dough will break apart slightly but allow it to come back together before adding the next addition of water. The dough should be strong and have good strength when pulled.
4. Add the turmeric paste to the dough. Mix on first speed to incorporate (and prevent it from slashing turmeric paste) followed by 2nd speed until fully combined. The dough shouldn’t have any yellow streaks in it.
5. Turn the mixer to the first speed and add the cherries, sunflower seeds and pumpkin seeds. Mix on first speed until fully combined.
6. Place the dough in a lightly oiled bowl and cover it clean towel.
7. The final dough temperature should be around 28°C/82.4°F.

Bulk Fermentation:

1. Bulk ferment the dough for 2.5-3 hours.

First Fold:

1. Using a wet dough scraper release the dough from the sides of the bowl.
2. Wet your hands and grab one side of the dough with both hands. Pull the dough up stretching it (but not tearing it) until you feel some resistance from the dough. Put it back down about 3/4 of the way on the dough.
3. Repeat step 2, 3 times until you have made your way around the dough. Gently pick the dough up and flip it over so the seam is down.
4. Cover and let rest for another 30 minutes before the 2nd fold.

Second Fold:

1. Repeat the steps from the first fold.

Divide and Pre-Shape

1. Use a plastic scraper to flip the dough out of the fermentation bowl and onto the workbench. Cut the dough in half and weigh each piece to 900g.
2. Using a bench scraper in one hand and the dough in the other gently but firmly round the dough into a bowl.
3. Let the dough bench rest uncovered for 20-25 minutes.

Final Shape:

1. Flour the top of the loaf then using a bench scraper flip it over into your hand so the flour side is in the palm of your hand then place it on the table in front of you.
2. Use your hands to gently stretch the dough outwards then bring it into the middle and press it to seal.
3. Take the top middle and bring it down to the bottom middle.
4. Now starting at the top corners start to stitch the loaf working down. The goal is to develop tension on the surface of the dough.
5. Roll the dough over so the bottom is now on top and tuck it together.
6. Let the dough rest for 5 minutes before flouring the top, picking it up and gently folding it together before placing it into a good flour banetton.

Final Proof:

1. Cover the dough in the banetton with a shower cap or bag and place it into the fridge.
2. Let the dough rest in the fridge for 12-18 hours.

Baking:

1. Preheat a Dutch oven to 500°F/260°C for about one hour.
2. Remove the Dutch oven from the oven and place onto a heat-proof surface. Gently flip the dough into the Dutch oven and score the bread with a lame. I like a single slash down the middle of the loaf but you can get creative if you want.
3. Place the lid back on the Dutch oven and spray a bit of water from a bottle into the Dutch oven (this is optional but a little extra steam helps the loaves rise).
4. Place the Dutch oven back into the oven and drop the temperature to 480°F/248°C. Put it back into the oven and bake for 18-20 minutes. Remove the lid to the Dutch oven and finish the bake without steam for another 15-18 minutes.
5. Remove the bread from the Dutch oven and let cool on a cooling rack before cutting.