You will need: Fireclay bricks / Spacer grid
Working hours: 40 minutes
Baking time: ca. 20-25 minutes

Preheating: approx. 30 minutes
Top heat: approx. 280-300°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 250-280°C

Ingredients
(for approx. 20 pieces)

The evening before:
For the poolish:

• 200 g wheat flour type 550
• 200 g cold water
• 0.2 g yeast (room temperature)

For the brew:

• 150 g roasted pumpkin seeds
• 100 g water

On baking day:
For the main dough:

• 500 g cold water
• Poolish from the day before
• 600 g wheat flour type 550
• 200 g wholemeal wheat flour
• 8 g yeast (room temperature)
• 24 g salt
• Brewed breakfast from the previous day

In addition:

• 70 g pumpkin seeds, roughly chopped
• Flour for the work surface
• some cooking oil

The evening before:
For the poolish:
Pour the water into a bowl. Dissolve the yeast in the water. Stir in the flour until the ingredients are well combined. Cover the bowl and leave to stand overnight at room temperature.

For the brew:
Bring the water to the boil and pour over the roasted pumpkin seeds.
Cover and leave to cool, then place in the fridge. 

On baking day:
For the main dough:
Place the water, poolish and flours in the mixing bowl of the food processor, mix briefly and leave to stand covered for 30 minutes.

Add the salt and yeast and knead for 7 minutes at a slow speed.
Then knead for a further 8-10 minutes at high speed.

Add the pumpkin seeds (scalded seeds) and knead in for 2 minutes.

The dough temperature should be 24-26°C.

Shape the dough into a ball and place in an oiled pastry pan.

Stretch and fold the dough after every 30 and 60 minutes of rising time.

Leave to rise for another 20-30 minutes at room temperature.

Place the dough on a lightly floured work surface. Divide into 20 equal pieces (90-100 g) and roll into balls. Then roll the balls slightly in length.

Place a wet kitchen towel in a bowl. Place the chopped pumpkin seeds in a bowl in the same way.

Lightly press the top of the patties onto the damp cloth and then into the chopped pumpkin seeds.

Place on two baking trays with some space between them.

Cover and leave to rise for another 20-30 minutes.

During this time, heat the Merklinger to approx. 280-300°C (BOBBY approx. 250-280°C).

Cut the rolls lengthwise.

Place the baking trays on the spacer rack on the fireclay bricks and bake the pumpkin seed rolls for approx. 20-25 minutes until crispy.