Pumpkin-seed sourdough bread/ Chlebki z pestkami dyni

Pumpkins  are vegetables which I love and hate at the same time. I love their shapes and seeds  but I can't stand the smell and taste of  the  pulp on their insides . So I decided to create my own pumpkins from  the bread dough.

Here they are. Not perfect, but tasty.

The loaves go to yeastspotting at Wild Yeast Blog.

First mix:/Wymieszalam:
300 g  whole-wheat sourdough/ zakwasu z maki pszennej razowej
600 g water/wody
500 g whole wheat flour/maki pszennej razowej
400 g whole rye flour/ maki zytniej razowej

Second mix - 45 minutes later:/ Po 45 minutach dodalam 150 g uprazonych pestek slonecznika.
Add 150 g roasted pumpkin seeds to the dough.

Third mix - 45 minutes later:/ Po kolejnych 45 minutach wymieszalam:
Mix:
220 g shredded carrot/drobno startej marchewki
21 g salt/soli
100 g whole wheat flour/maki pszennej razowej
and knead them through the dough./i zagniotlam ciasto
Repeat kneading twice  at intervals of half an hour./ Powtorzylam zagniatanie jeszcze dwa razy, co pol godziny.

Ferment the dough for 4-6 hours.
Divide the dough into four pieces.
Shape the  boules and slash starting at the bottom and up to the top, to make "pumpkin lines". Then shape steams.
Place the boules on the peel (covered with parchment paper) let them proof  for two hours. In  the meantime preheat the oven  with the baking stone 500 F. Bake:
475 F with steam for 10 minutes
450 F-15 minutes
400 F - 10 minutes./
Ciasto fermentowalo przez 6 godzin. Podzielilam je na 4 czesci i uformowalam okragle bochenki. Uformowalam palcami ogonek, a nozykiem nacielam chlebki-tak by upodobnily sie do dyni. Chlebki ulozylam na lopacie przykrytej papierem do pieczenia. Rosly 2 godziny. Przed uplynieciem czasu rosniecia rozgrzalam piekarnik z kamieniem i blaszka na wode do naparowania piekarnika do 250 st. C.
Pieklam:
10 minut w 240 st C
15 minut w 230 st. C
10 minut w 200 st. C

Inspiration-http://www.thefreshloaf.com/node/20016/pumpkin-breads-canadian-thanksgiving.

Z