I just wanted to recommend the recipe given on this site: Seeded Sourdough Recipe, and post a couple of pictures of my try at the bread. I found the recipe to be well done, and the ferment/proof times pretty close to what I used. I was surprised the loaf came out as well as it did, as I thought the seeds may break the worked up gluten (I did do a couple more stretch and folds than called for, maybe that helped, perhaps not), and the oven spring was fairly good for how little a boule I made (may be due to a better scoring pattern, or a higher hydration than I am used to, or luck). Anyways, thanks to the original post-er, as I have found a reliable seeded sourdough recipe that I will definitely make again.
Sorry for the low quality of pictures- taken with a macbook.
The taste and texture were good, and even had hints of peanut butter (yet there were no peanuts in it, guess it was the roasting of sesame/sunflower seeds).