Pepita Sourdough Recipe

Autolyse and initial mix

In a large mixing bowl, combine 360 g lukewarm water and 150 g active sourdough starter; mix gently to disperse. Add 600 g bread flour and 100 g whole wheat flour. Mix until no dry flour remains and a shaggy mass forms. Cover and let rest for 30–45 minutes (autolyse).

Salt and final mix

After autolyse, sprinkle 14 g salt over the dough. Pinch and fold or use a short stretch-and-fold to incorporate the salt thoroughly. Continue mixing by folding for 3–4 minutes until the dough shows some cohesion but remains slightly sticky.

Bulk fermentation with folds

Bulk ferment at room temperature (about 24°C / 75°F) for 3 to 4 hours. During the first 2 hours, perform 4 sets of stretch-and-folds every 20–30 minutes: reach under the dough, stretch a side up and fold it over the center, rotate the bowl and repeat for all four sides. After the last fold, let the dough rest undisturbed until it has increased about 25–50% and shows some bubbles.

Incorporate pepitas

After the initial folding sequence and about 60–90 minutes into bulk fermentation, drain the soaked pepitas (reserve soaking liquid if desired for slight flavor) and spread them over the dough. Use a pinching and folding motion to incorporate the pepitas evenly into the dough with 6–8 gentle folds until distributed. Continue bulk ferment until dough passes the windowpane or shows visible gas and has moderate strength, about another 60–90 minutes depending on room temperature.

Soak pepitas: Combine 140 g raw pepitas with 120 g water and 3 g kosher salt in a small bowl. Let soak at room temperature for 30–60 minutes. The soak hydrates the seeds and prevents them from drawing moisture out of the crumb. After soaking, drain in a fine mesh strainer and reserve the soaking liquid to add to water if dough feels dry (optional).

Toast (optional): For a nuttier flavor, spread drained pepitas on a sheet pan and toast in a 175°C (350°F) oven for 6–8 minutes, stirring once, until fragrant and slightly golden. Cool before adding to dough. If you toast, do it after soaking and draining so they retain some internal moisture and remain tender in the crumb.

Pre-shape: Turn the dough onto a lightly floured surface after bulk fermentation. Pre-shape into a loose round by folding edges into the center to form surface tension. Rest 20–30 minutes covered.

Final shape: After bench rest, perform a tighter final shaping to create surface tension — for a bâtard or round — using cupped hands to roll the dough against the bench. Place seam-side up into a lightly floured banneton or a bowl lined with a floured linen.

Cold final proof: Cover and refrigerate for 10–16 hours for flavor development. Alternatively, proof at room temperature for 2–3 hours until puffy but not overproofed.

Preheat oven and prepare for steam: Place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes.

Score and load: When ready to bake, turn the proofed loaf carefully onto a piece of parchment (seam-side down). Score with a lame or sharp knife to control expansion. If using a Dutch oven, place the loaf (on parchment) into the hot pot and cover.

Bake: Bake covered at 250°C (480°F) for 20 minutes to trap steam, then reduce temperature to 230°C (450°F), remove the lid, and bake for an additional 18–25 minutes until crust is deeply caramelized and internal temperature reaches about 98–99°C (208–210°F). If using stone/steam method, introduce steam for the first 12–15 minutes then remove steam and continue baking until done.

Finish: Remove loaf and cool on a wire rack for at least 1–2 hours before slicing. While warm, you may brush the crust lightly with melted cultured butter for sheen and flavor. Serve with cultured butter alongside.