The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Premier Post: Organic Pumpkin Seed Loaf

caliorganics's picture

Premier Post: Organic Pumpkin Seed Loaf

Greetings from Northern California and Happy New Year! 

This is my very first post to The Fresh Loaf.  Just a few photos of this year's first batch of Organic Pumpkin Seed bread.  Three loaves were made - one fully baked in 2011, the next put in the oven in 2011 and pulled out in 2012 and the final loaf fully baked in the new year.  Call me sentimental.

I've been working on the formula for quite some time.  Three organic flours: unbleached white (from the fine folks at Central Milling), rye (8%) and whole wheat (8%; from the fine folks at Massa Organics in Hamilton City, CA).  Organic rye starter and seeds (pumkin, sunflower and sesame).  683g of dough per boule.  Bulk fermented for 6 hours at 65F and 10 hour rise at approximately 67F.





SylviaH's picture

That's one gorgeous loaf!

Thanks for sharing.


caliorganics's picture

Thank you!  Looks like a spectacular resource!

varda's picture

Sean,  It's great to have you participate on TFL!  -Varda

Janetcook's picture


What nice bread!  I am amazed how open the crumb is with all of the seeds you put into the loaves!

I will have to tell my brother about your loaves.  He lives in SF and the ambient temp. in his place is 60°.....his fermenting times hardly compare to anything he is reading in BBA  (He just began baking about a month ago and started with sd about 2 weeks ago.....)  I am sure he will appreciate your timing at 68°  :-)



Mebake's picture

Hi, Sean, and Welcome to TFL!

This is one premier you should be proud of! Fom the way you hold the loaf, it looks very light, and this fine crumb is a testimony to that.

Prolonged cold fermentation did wonders to your apparently active SD starter. Way to go!