Pumpkin Seed 50/50 Whole wheat

Sunday

6:32am Mix by hand:

250g white flour
251g whole wheat flour
372g room temp. water

7:13 Add in 124g active levain (80% hydration, 20% rye).

Stretch and fold 4 times over two hours, adding 117g (~1 C.) pumpkin seeds during 3rd S&F.

9:30am into the fridge.

Monday

4:00pm out of the fridge

5:40(ish) shape and proof on greased parchement in bowl

6:28 score loaf, then into a 500F dutch oven for 25 minutes with the lid, then 10 without.

7:03 I just pulled it out. Here it is:

Crumb shot will post to the comments after it cools!