Pumpkin seeds ciabatta

When somebody tells me the word ciabatta I have in mind an almost flat bread, with a rectangular shape and with big holes inside. I still didn't reach this performance but I am still trying. So far, this is probably my best result. Covered with pumpkin seeds makes the ciabatta more attractive. Even if I am quite very satisfied with the result I know there is place for better ;)
Nevertheless, the taste is great, the texture amazing and the flavor is perfect, being a sourdough bread.



Ingredients:

• 150g pumpkin seeds
• 1000g bread flour
• 640g water (at 20ºC)
• 200g liquid sourdough (100% hydrated)
• 10g fresh yeast
• 20g salt
• 60g olive oil

Directions:

1. Lay the pumpkin seeds on a tray and and bake them in the preheated oven at 250ºC for 10 minutes.
2. Let the pumpkin seeds cool and put them in 100 ml of water. They will absorb the water.
3. Mix all ingredients (except pumpkin seeds) in a standing robot, 4 minutes an a low speed and 10 minutes on a higher speed.
4. Bulk fermentation 2h30 at room temperature.
5. Shape 3 oblong loaves.
6. Preheat the oven at 260ºC with the baking stone inside.
7. Let the dough covered with a linen towel for 45" for the final fermentation.
8. Bake at 260ºC with steam in the first 15 minutes than continue at 220ºC for another 30".
9. Let it cool on a rack.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 163.