高筋粉 300克
全麦粉 60克
水252克
南瓜泥72克
南瓜子70克
酵头72克
盐7克
300g bread Flour
60g whole wheat flour
252g water
72g levain
72g pumpkin puree
70g pumpkin seed
7g salt
Autolyse 1hr
1set stretch and fold
3sets coil folds
Bulk fermentation 6.5hrs at 23°C（73°F）
Final proofed at 4°c（39°F）in the fridge overnight
Baked the next day straight from the fridge
260°C（500°F）20mins then 230°C（450°F）20mins
A Great Calm by Kev Rowe https://soundcloud.com/kev-rowe
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
http://creativecommons.org/licenses/b...
Music provided by Music for Creators https://youtu.be/vzWZTPAxlv0