Ingredients
Preparation
In a bowl, dissolve the yeast in the water.
Add half of the flour and start working the dough, then add the salt and once well incorporated, finish the dough by adding the other flour. Work the dough well, you will feel how relaxing it is..
Once worked well (about 10/15 minutes), I spread it out on the pastry board, added the pumpkin seeds. I finished the work by forming a ball and placed it in a bowl covered with film to leaven.
When it doubled, I "flipped" the dough onto the pastry board
I divided it into portions, formed the loaves and left them to rise for another hour or so.
Turn the oven on to 250°.
Cook the loaves for about 10 minutes at 250°, then another 15/20 minutes at 210° (I turned them over for the last 7 minutes so that they would also brown underneath)
this is the result... a tasty, crunchy loaf.
nb= the loaves are good fresh out of the oven, so IF (and I say IF) you have any left over, I would freeze them.
