Pumpkin seed sourdough bread

I won't hide that after baking this bread I have enjoyed every single crumb of it. I simply don't know what was its secret comparing to other breads but it turned out to be amazing. I was eating it not only in addition to a soup but also as a snack. The pumpkin seeds (in big quantity in this bread) gave a nutty flavour to the bread.
This is for sure that kind of bread that worth to be made over and over again.

  • 710ml water (32ºC)
  • 195g sourdough (100% hydration) 
  • 1000g bread flour (white wheat)
  • 200g pumpkin seeds
  • 15g sea salt
  • 15g gluten powder

  1. 10:00AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 10:15AM Cover the bowl with a lid and let it stand at 20ºC for 3h45". This is the bulk fermentation phase.
  3. 14:00 Divide the dough in 2 and shape 2 boules.
  4. 14:15 Put the dough in round bannetons and cover them with a linen towel. Let them raise for 2h30".
  5. 16:30 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 17:15 Score the boules with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


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