Piping hot. Straight out of the dutch oven. Needs a couple of hours to completely set before slicing.

INGREDIENTS: 450g of soft wheat flour (type 550, 10% protein), 50g of whole wheat flour (12% protein), 100g of sourdough starter, 300ml of water, 10g of salt, 100g of pumpkin seeds

PREPARATION:

- roast 90% of the pumpkin seeds in a skillet, rest 10% are for outside decoration

- combine the water with the flours and the salt, wait 30 minutes

- add the sourdough starter by squeezing it in with your fingers, work it for 10 minutes

- bulk fermentation (4 hours), 3 series of coil folds, 1 hour apart

- after the first series, stretch out the dough and add the roasted pumpkin seeds

- 2nd and 3rd series with seeds inside

- dough division, bread shaping and placing into a floured proofing basket, 4-5 hours

- dutch oven heated up for 45 minutes at 250°C

- bread sprayed with cold water and outer pumpkin seeds added

- placed inside of the dutch oven, lid closed, inside for 80 minutes at 220-230°C

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