Tartine directions to integrate seeds is a bit perplexing to me, after the second fold, p.112 "Use you hands to cut and squeeze the seeds into the dough".
It's counterintuitive to assault the dough like that when you're trying to build nice, long gluten structure. Why not just mix the seeds in the initial mix? Perhaps after the water is integrated so the seeds don't absorb an inordinate amount of water. And maybe boost the hydration a tad in case the seeds still absorb some water.
Any thoughts or recommendations on the matter will be appreciated!