1. Prepare Your Dough: Ensure your sourdough loaf is shaped and ready for its final proof or baking. If it’s coming out of the fridge after a cold proof, let it sit at room temperature for about 20-30 minutes while you prepare the seeds.

2. Preheat Your Oven and Baking Vessel: Preheat your oven to the temperature specified in your sourdough recipe, usually around 450-500 F (230-260 C). Place your Dutch oven or baking stone inside to preheat as well.

3. Prepare the Seed Mixture: In a small, shallow bowl or plate, combine the pumpkin seeds, sunflower seeds, sesame seeds, and poppy seeds. Stir them gently to ensure an even mix.

4. Moisten the Dough Surface: Lightly brush the top surface of your shaped sourdough loaf with a thin layer of olive oil or water. This acts as a “glue” for the seeds. Don’t overdo it; just enough to make the surface slightly tacky.

5. Apply the Seeds: Carefully invert the dough directly onto the plate of mixed seeds, pressing gently to ensure the seeds adhere. You can also sprinkle the seeds over the top and gently pat them into place if you prefer not to invert the dough.

6. Score the Loaf: Using a sharp lame or razor blade, score the top of your seeded dough with your desired pattern. This helps the bread expand evenly during baking.

7. Bake the Sourdough: Carefully transfer the seeded and scored dough into your preheated Dutch oven or onto your baking stone. Bake according to your sourdough recipe’s instructions, typically covered for the first 20-25 minutes and then uncovered for another 15-20 minutes, until deeply golden brown and cooked through.

8. Cool Completely: Once baked, remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the crumb structure and flavor development.