Seeded Pumpkin Sourdough

Directions

• 1 DAY BEFORE: feed your starter until bubbly and active. Store at room temperature.
• MAKE THE DOUGH: In a large bowl, whisk the starter, water and pumpkin puree together with a fork. Add the flour and salt. Mix with a spatula to combine until dough forms, then finish by hand until the flour is fully absorbed. Keep in mind this will be a sticky/bit runny dough. Cover the dough with a damp towel and let rest for 45 minutes.
• Meanwhile, add the cranberries or raisins, sugar, vanilla and spices to a small bowl. Halve the clementines or orange and squeeze the juice over cranberries/raisins, give it a good mix and keep aside.
• ADD THE FILLING: After the dough has rested, add the cranberries with their soaking juice to the bowl. Gently kneed the fillings to incorporate, about 1 minute.
• BULK RISE: Cover the bowl with a damp towel and let rise at room temperate for about 6-8 hours or until dough doubles in size. (I Usually make this dough at 10 pm at night, leave it overnight to bake the next morning at 10 am).
• SHAPE THE DOUGH AND COAT WITH SEEDS: Next day or after 8 hours, remove the dough onto a lightly floured surface. Shape it into a round circle and let rest for 5-10 minutes. Meanwhile, line a proofing basket with a towel and set aside. Spread the pumpkin seeds on a damp kitchen towel.
• With floured hands, gently cup the dough and pull it toward you to tighten its shape. Then brush the surface and sides of the dough with water. Place the dough onto the pumpkin seeds, wet side down. Lift up the sides of the towel and rock it back and forth to coat the dough. Place the dough onto your basket, seam side up.
• SECOND RISE: Cover the dough, and let rest until puffy but not fully risen, about 30 minutes to 1 hour.
• PREHEAT YOUR OVEN: to 450°F, make sure to put your Dutch oven inside while oven is preheating. Cut a sheet of parchment paper to fit the size of your baking pot.
• SCORE: Once oven is preheated, Place the parchment over the dough and invert the basket to release. Make a cut on each side of the bread using the tip of a small serrated knife or razor blade. Try to be quick and precise with this one – your blade will inevitably catch on some of the seeds. Use the parchment paper to transfer the dough onto the baking pot.
• BAKE: Bake the dough on the center rack for 40 minutes, covered. Remove the lid and continue to bake for 20 minutes. Additional baking time inside the pot, as opposed to baking directly on the oven rack, will protect the seeds from falling and burning. Cool for 1 hour before slicing.
• This loaf will stay fresh up to 1 day stored at room temperature, after that can be kept in the fridge for up to 5 days.