Pumpkin Seed Bread (with Poolish)
- 1 cup Whole Wheat Flour
- 1 cup warm Water
- 1 pinch Dry Instant Yeast
Mix well, cover with cling wrap or wet towel, leave on counter for 12 to 16 hours. Can speed up by putting it in the oven with light on (no temperature!), then about 4 to 6 hours.
Add to poolish:
- 3 cups Whole Wheat Flour
- ½ cup AP Flour
- 20 g Salt
- ¾ cup Pumpkin Seeds (the green ones. Unroasted)
- 1 ½ cup warm Water
Mix well, all flour must be incorporated. Leave in oven with light on for an hour or two, then do stretch and fold. Repeat in 1 to 2 hour intervals three times. Can do coil fold when dough is flexible enough.
When dough has risen significantly and is all soft and wobbly: shape to boule. Either refrigerate or bake immediately.
Preheat oven to 500 F, preheat the dutch oven lid. While waiting, leave bread in a banneton to get a bit dry on the outside layer.
Place bread on parchment paper and into dutch oven. Cut in — or x or # with clean scissors. Immediately place hot lid on top and the whole thing into the oven.
Turn heat to 450 F.
Bake for 40 minutes.
Take off lid, bake for 15 minutes. Rotate once so that all sides get equal browning.
Leave to cool on a wire rack for at least 1 hour.