Mix together and knead the flours, the water and the crushed pumpkin seeds in a bowl then let it rest for 30 minutes. Add the salt and the sourdough to the mixture (which has to be fed and kept on room temperature 4 hours before adding), knead the dough and let it rest again, this time for 2 hours. Fold it every 30 minutes while resting. Then place the bread into a dough-basket and let it leaven for 3-4 hours. When the dough is about 80% risen (when it it’s already very bubbly but still elastic) put it in the fridge.

Wait until the next morning then take out the dough and let it finish leavening. Finally put it into a steamy oven and bake it on 250 degrees for 30 minutes, then let the steam evaporate trough the door and bake the bread golden brown at 220 degrees.

Thanks to Dániel Vizer for the recipe and the photos!