Pumpkin Seed Sourdough

I used a little rye flour and potato water for this one. And the pumpkin seeds give it a rustic, autumn feel. 

Ingredients:

 1/4 cup starter

1 cup water, or potato water (the water leftover from boiling potatoes, cooled)

3 cups bread flour

1/4 cup rye flour

2 tsps salt

1/2 cup pumpkin seeds

Two day process - In the morning whisk the starter and water together. (Remembering to keep aside some starter for your next bake, add water to the starter jar and mix to get it all). Add the flours. Mix with a spoon, then use hands to form into a rough ball. Let sit uncovered for 20-30 minutes, then sprinkle with salt. Perform the 1st of 4 stretch and folds then cover with plastic wrap. Rest 30 minutes. For the 2nd stretch and fold, add the pumpkin seeds and fold 4 times. Rest 30 minutes. Repeat the pattern for 3rd and 4th stretch and folds. Next cover with plastic wrap and proof in a warm place until at least doubled (mine took 6-7 hours). Once doubled, gently stretch out the dough to a rectangle shape then fold 1/3 in from each side and roll firmly from top to bottom. Flour well and place in banneton or bowl seam side up. Cover with plastic wrap again and put in the fridge 8-24 hours. When ready to bake heat the dutch oven in 450°F oven. Place silicone (or parchment) sling over top of bowl and turn out onto counter. Flour well and score. Then, using the sling, lift into hot dutch oven. Bake covered 30 minutes, then uncover and bake 25 minute longer. Cool completely on rack before slicing.

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