pumpkin & fennel seed sourdough

long fermentation

makes a workable dough with

high moisture content

1 c wheat chef, 1 can pumpkin, 2 T fennel seed, 1 t kosher salt, 1 t vanilla, 3 packets stevia, 1 T diastatic malt powder, 2 c white whole wheat flour

stir, rest 1 hour; fold, rest 7 hours; fold, rest 15 hours; place loose ball in parchment-lined dutch oven, rest 3 hours; put in cold oven set to 465 F, covered, 45 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

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