Stirs in salt and 1/2-cup water with small hand whisk. Let stand until foamy, about 5 minutes
Stir in salt, 1/2-cup water and mix for 1 minute. Mix in remaining 1 cup of water.
SLOWLY add 2 cups of flour and mix until incorporated. Then add final 2-1/2 cups of flour. A slow steady addition of flour will make a dense, well-constructed loaf. Add all the seeds and mix for a minute more.
Cover the bowl with plastic wrap and refrigerate until double in bulk--about 8 hours. Transfer the dough and knead by hand for 2 minutes. Return to bowl, cover and refrigerate until doubled again--8 hours or overnight.
Punch dough down. Place in a clean bowl, cover, set aside at room temp in a draft-free spot, until double--3-4 hours.
Shape dough into a large round loaf. Place a floured cloth in a loaf or rectangular basket and place the dough SMOOTH SIDE DOWN in the pan or basket. Loosely fold the cloth over the dough and let rise at room temp until doubled. About 1 hour and 15 minutes.
40 Minutes before placing dough in the oven, preheat oven to 500º
Turn the dough onto the baking stone, slash the top to allow it to expand during baking.
Using a mister, generously spray bottom and sides of the oven. Spray three more times during the next six minutes. The steam will help give the loaf a good crust and give the dough a boost during rising.
Once the bread is lightly browned--about 10 minutes--lower the heat to 400º AND ROTATE THE LOAF so that it browns every.
Bake until crust is a dark golden brown--about 45 minutes for a total baking time of 55 minutes.
Don't slice into it for at least an hour since it will continue to bake as it cools.