High-gluten flour 450g + water 300g + honey 5g + natural yeast 100g, KA chef machine hook type head 2 slow speed to no dry powder shutdown, covered with plastic wrap for 30 minutes. Stir the dough + salt 8g, start the chef machine 3 files, knead the dough to a smooth surface, add 10g of salt-free butter (can also be added) to the dough expansion stage, add 100g of pumpkin seeds and mix well. Cover with plastic wrap at room temperature for 1h-1.5h, and put it in the refrigerator for overnight (12-16h).
Remove the dough from the refrigerator the next day, check the fermentation state of the dough. If the dough is not 2 times larger, keep the dough at room temperature and continue to send until the dough is 2 times larger and dry with your fingers. The fingers are inserted into the dough and the dough is slightly Some rebound. The dough was taken out of the container, and it was divided into 2 equal portions without venting, and the dough was relaxed for 30 minutes.
The relaxed dough is hand-finished into a rectangle and folded on both sides.
Then fold the dough in half and pinch the cuff.
Place the tarpaulin on the baking tray and make a gap. Place the shaped green body on the tarpaulin and cover it with a plastic wrap for final fermentation.
Check the fermentation state of the dough, press the dry powder on the surface of the dough, and press the dough to complete the fermentation when it is almost not rebounded.
Place the slate on the bottom of the oven and place a baking tray that holds the water. The oven is fired up to 250 degrees and preheated for 30-60 minutes in advance to bring the internal temperature of the oven to the desired height and stabilize.
The baking tray is sent to the oven to close the door. After 2 minutes, 50 ml of boiling water is poured into the baking tray of the water to generate steam. The door is quickly closed. After about 3 minutes, the door is opened again and poured into 50 ml of boiling water to quickly close the door. When baking for 15 minutes, lower the oven temperature to 200 degrees / up and down and continue to bake for 20-30 minutes. The bread is placed on the rack and allowed to cool.