天然酵种南瓜包 Easy Pumpkin shaped Sourdough Bread ，超简单南瓜造型，秋天必备

高筋粉 300克 全麦粉 60克 水252克 南瓜泥72克 南瓜子70克 酵头72克 盐7克 300g bread Flour 60g whole wheat flour 252g water 72g levain 72g pumpkin puree 70g pumpkin seed 7g salt Autolyse 1hr 1set stretch and fold 3sets coil folds Bulk fermentation 6.5hrs at 23°C（73°F） Final proofed at 4°c（39°F）in the fridge overnight Baked the next day straight from the fridge 260°C（500°F）20mins then 230°C（450°F）20mins A Great Calm by Kev Rowe https://soundcloud.com/kev-rowe Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Music for Creators https://youtu.be/vzWZTPAxlv0