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Artisan Sourdough Country Loaf with Toasted Pumpkin Seeds
Rustic handmade sourdough loaf fermented naturally over 24 hours with whole wheat flour and loaded with toasted crunchy green pumpkin seeds inside and over the blistered crust.
Prep
40 min
Cook
45 min
Total
85 min
Oven
230Ā°C (210Ā°C vent.)
Ingredients
servings
10
- Strong artisan bread flour550 g
- Stone-ground whole wheat flour100 g
- Active sourdough starter (100% hydration)130 g
- Lukewarm non-chlorinated water460 ml
- Raw green pumpkin seeds, lightly toasted120 g
- Fine sea salt14 g
Preparation Steps
1
Autolyse flours with 440ml water for 45 mins. Fold in active starter, knead 3 mins, then incorporate salt dissolved in 20ml water and toasted pumpkin seeds.
45 min timer
2
Perform 4 stretch-and-fold sets every 30 mins during a 4-hour bulk fermentation. Preshape, bench rest 20 mins, shape tightly, and proof in banneton in fridge 12-14 hours.
240 min timer
3
Turn cold loaf directly into preheated 230Ā°C Dutch oven, score deeply, bake 25 mins with lid on, then 20 mins uncovered until dark amber and hollow sounding.
45 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
260
Protein
9.5g
Carbohydrates
44g
Fat
5.5g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
