Pumpkin bread

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Makes 2 small loaves

preferment

SD starter - 30g
Rye flour - 110g
Water - 110

mixing

SD preferment(levain) - 250g, 100% hydration
APF - 350g
Ground pumpkin seeds - 60g
water - 235g
Olive oil - 30g
Salt - 8g
Pumpkin and other seeds
Spice mix(nutmeg, cardamon, cinnamon, turmeric) - 1 tsp

fermentation

2.2 hrs with two stretch & folds.

proofing

30 min at room temp, 12 hrs in the fridge.

baking

Bake in a steamed oven at 220°C for 30-35 minutes

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