Ciabatta with pumpkin seeds

I made 2 ciabattas recipes, one with sunflower seeds and this one with pumpkin seeds. When shaping, I left aside 2 small pieces for my daughter to play with. When she was bored playing with the dough, we shaped them together and sprinkled them with pumpkin seeds. I do not have to tell that my daughter little breads turned out better than mines so they were meant to be photographed.

  • 180g pumpkin seeds
  • 1000g bread flour (medium protein level)
  • 650g water (at 20ºC)
  • 200g liquid sourdough (100% hydrated)
  • 20g salt
  • 60g olive oil

  1. Roast the pumpkin seeds for 10 minutes on a tray in the oven at 220ºC
  2. Mix all ingredients for 4 minutes on low speed and 10 minutes on second speed.
  3. Bulk fermentation 2h at room temperature.
  4. Shape 3 oblong loaves. I also put aside 2 small pieces for my daughter to play with.
  5. Sprinkle the loafs with water and brush the seeds on top. Put the loafs in bannetons, face down.
  6. Final fermentation 2h at room temperature (18-19ºC)
  7. Score the loafs with a blade (optional and a bit difficult between the seeds)
  8. Preheat the oven at 260ºC with the baking stone inside.
  9. Bake at 260ºC with steam in the first 15 minutes than continue at 220ºC for another 30".
  10. Let it cool on a rack.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 158.


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