Crusting Whole Wheat Bread with Pumpkin seeds (72% hydration)
Dutch oven
Making Preferment (Poolish)
This process can make the bread taste/smell a lot better
500 gm all purpose flour
500 ml water
Pinch of Yeast
Put the above in a container (with lid) and mix well. Keep in room temperature for 24-48 hours
Dough
200 gm whole wheat flour
300 gm all purpose flour
20 gm salt
50 gm pumpkin seed
Mix the above in a bowl ready to use later
220 ml water
20 gm yeast
Add the 220 ml of water, yeast in a large mixing bowl, mix well and let’s wait for 10 minutes. Pour the entire Poolish in the mixing bowl, use a wooden mixing spoon to mix the water and poolish well.
Pour the entire Dough mixture in the mixing bowl. Thoroughly mix the poolish and dough flour well. At this point, use a wet hand to use the squeeze and turning the bowl method to blend the wet dough really well for three minutes. Cover the mixing bowl with saran wrap, keep in oven with the light on (for slightly elevated temperature) to aid the fermentation for one hour.
After one hour, take the mixing bowl out and use the “Slap and Fold” method to increase dough strength. I usually about 10 folds each time. Cover the dough with saran wrap and return to oven for an hour. Repeat the same procedure one more time after an hour.
Take the dough out and begin the “shaping and proofing procedure”. Shape the bread by hand into a round ball and place the dough in a proofing basket.
Place the entire proofing basket (with the shaped dough) in a kitchen plastic bag and tie the top. The dough will build the final strength before baking. Let it sits in room temperature for an hour. Take the proofing out from the kitchen bag and use a sheet of parchment paper big enough to cover the top of the dough. Place a round plate on top of the parchment paper and turn the proofing basket over. The finished bread dough is now on the plate with the paper under. This is the time to “Score” the dough with at least one cut to allow expansion and the escape of the internal steam.
Pre-heat the Dutch oven in a 485F oven for ½ hour. Hold the corner of the parchment paper and drop the dough in the Dutch oven. Cover the Dutch oven with a lid and return back to the oven. Bake for 40 minutes and remove the lid for 8-12 minutes depending on oven and desired color. Remove the bread onto a cooling rack for at least one hour before cutting.
eddy's kitchen 
Good afternoon chef, thank you for posting this recipe. Can I use bread flour instead of AP?
The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten. Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its characteristic chew. You can use bread flour in place of AP flour when you actually want a chewier result—in pizza dough, for instance—but you don’t want to use it in place of cake or pastry flour, or in any baked goods that you want to be light and tender.
Generally speaking, All Purpose is usually less expensive than bread flour. You can buy 10 kg for as little as $10.