If you have just like me come back from holiday and refreshed your dormant sourdough from the fridge several times over 3 to 4 days you will have a very mild, milky and bubbly sourdough. Therefore I skipped the part taking one spoon off my base culture adding 50/50 flour and water to use in the main dough.
Makes one of 700g or two small ones of each 350g
- Put Rye breadcrumbs and pumpkin seeds in a heat proof bowl and add 100g hot water. Stir, cover with cling film pushing it tightly on the top so that no condensation is happening, leave for 4 hours to cool to room temperature. For the main dough put all the ingredients in a bowl and your soaker and mix either by hand kneading or with a mixer first slow for 5 minutes, then faster for another 5 minutes. Ideal dough temperature should be 28 degrees C. Cover to proof for 2 hours - stretch and fold twice (1st after 30 min then another 30 min) Put on a floured work surface and scale it in two or leave as one. Pre-shape and leave to rest seam down and covered with a kitchen cloth for 15 minutes. Shape either to a round loaf or oval loaf and put in a floured proofing basket. Let prove for 60 minutes or check with your finger if ready. Preheat the oven to your highest setting fan 250 degrees C and bake with steam for 12 minutes. Release the steam, lower temperature to fan 210 degrees C and bake for another 20 minutes or until baked. Let