Pumpkin sunflower epi de ble

In a two-quart container on the scale, mix bread flour, a little white whole wheat flour, a little yeast and water at about 95F into a homogeneous liquid pre-ferment; scrape down, cover and leave overnight, 12 to 18 hours.

In a bowl stir warm water (about 95) into the pre-ferment, then the pumpkin puree until homogeneous.

Add bread flour, a little cornmeal, black pepper, about a teaspoon of cumin crushed in a mortar and pestle, a little salt, a little yeast and the pan-toasted sunflower seeds.

Mix, switching to a plastic scraper, to a medium-firm dough; cover and rest about 20 minutes.

Knead in the bowl with a wet hand, pressing, folding and turning the bowl, until smoother and stronger; cover another 20 minutes.

Let the dough finish its bulk, about 90 minutes in all, until light and airy.

Divide into two equal pieces of about 337 g and give each a tube pre-shape: pat along the long axis, fold the sides in, roll down in three motions; rest covered with a towel.

Chop the crust sunflower seeds a little; mix pepper, salt, cumin, smoked paprika and garlic powder.

Make a seed tray: half the seeds and half the spice blend on one side of a baking sheet, a moist towel on the other.

Shape each piece as a baguette: fold two-thirds down and seal twice, bring the far edge to the near edge and seal with the palm, then roll back and forth to an even tube with tapered ends, no longer than the parchment cut to the stone.

Roll the top of each loaf on the moist towel, then rock it in the seeds and spices; set seam down on parchment dusted with cornmeal.

Cover and give the loaves their final proof.

Cut each loaf with scissors at a low blade angle almost through, segments a couple of inches apart, laying each piece alternately to one side and the other.

Bake on the stone until dark and crusty.