Add all ingredients one by one into a glass mixing bowl, tumbling gently to combine, scraping sides of bowl periodically with a rubber spatula.

Cover the bowl with plastic wrap and let it "proof" 8 to 24 hours on the kitchen counter.

Pull and stretch the dough very gently several times with the end of the spatula until in forms a ball and to remove the gas that has built up from the fermentation.

Sprinkle seeds of choice (sesame, poppy, sunflower, pumpkin, caraway, amaranth, millet) onto the top of the bread then dust with white flour.

Coat a 10 to 12 inch frying pan with olive oil to create a "proofing skillet."

Empty the dough, seeds side down, onto the proofing skillet.

Cover with lint-free towel and let proof for 30 to 60 minutes.

Heat oven to 450° and place covered dutch oven onto bottom rack of the oven for 30 minutes.

Remove dutch oven and lid then empty proofing skillet into dutch oven, shaking so that the dough is centered. Seeds are now on top.

Cover the dutch oven and return it to the oven for 30 minutes.

Uncover the dutch oven for 5 to 15 minutes until the top is brown and crusty.

Remove bread from dutch oven and let cool.