Method

1. Mix all Ingredients, except roasted pumpkin, with a spiral mixer for 4 minutes slow and 4 minutes fast. Then add the roasted pumpkin and mix for a further 1 minute slow. We recommend using cold water to keep the dough temperature at max. 26°C.
2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 60 minutes.
3. Scale the dough into 520 g pieces and mould the dough round. Dip the tops of the dough pieces into Semolina, polenta, pumpkin seed (1:1:1)
4. Once dipped, place onto greased baking trays. Cover the dough pieces and start the intermediate proof for 5 – 10 minutes.
5. After intermediate proof, use a round cutter to score in the center of the top of the dough pieces. Also using a knife, make small vertical scores on the slides of the dough pieces. See image above for reference.
6. Allow the dough to final proof for 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough.
7. Before baking, pull the centre of the dough pieces and shape into a stem.
8. The oven should have a temperature of 240°C when you put the loaves in, then decreasing to 180°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
9. Bake the loaves for 40 - 45 minutes.