pumpkin & sunflower seed sourdough

left in the oven

after it’s off will ensure

no doughy middle

1 c wheat chef, 1 can pumpkin, 1/4 c sunflower seeds, 1 t sea salt, 1.5 c rye flour, 1/2 stick melted vegan butter, 2 c flour

stir; rest 4 hours, fold; rest 2 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; place in cold oven set to 465 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 400 F, 20 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x

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