Pain Paillasse Bread with Pumpkin Seeds


Prep time
10 minutes
Cooking time
45 minutes
Total time
55 minutes


Pain Paillasse Bread  with Pumpkin Seeds


200 g
active sourdough
500 g
flour for bread
12 g
320 ml
1 T
olive oil
80 g
pumpkin seeds


Aside put to on his side 2-3 handfuls of pumpkin seeds (to sprinkle bread), balance carefully on a dry fry pan.

Mix active sourdough thoroughly with lukewarm water, and then add flour and salt. Quick mix the dough and let rest 10 minutes. Pour 1 tablespoon of olive oil and mix thoroughly the dough and let rest 20 minutes. Then prepare the dough by hand or by machine on smooth, elastic dough. Let rest 30 minutes. Then divide the dough into two parts and dough is folded (top down, bottom up, right to left, left to right) as follows

Getting top-down, bottom-up, from right to left and left to right. Cover the dough and let rest 1 hour. This has 2 x and do the last two folded sprinkle with toasted seeds. Then create bread form, once or twisted and put into kitchen towels, which we previously sprinkled with whole grain flour. Thus let the breads rise for 90 minutes more.

Meanwhile, turn on the oven to 230 ° C, put on the bottom of the pot with water and put a plate with a lid that everything was hot. Put it out bread carefully on a hot plate with baking paper. Then top with cold water. Sprinkle with pumpkin seeds. Also coat the lid with cold water and cover breads. Bake covered in a hot oven for about 30 minutes and then uncover and reduce heat to 200 ° C and bake for 15 minutes further. Finished breads select the grid and then top with cold water. Leave to cool.