squash bread

I lopped off a big piece of my squash and baked it, peeled it, and divided it up into 300g packets for the freezer. I used up a little bit on this Poilâne-inspired bread:

Sunflower Squash Bread

200g 60% hydration whole wheat or spelt starter
240g whole wheat flour
170g whole spelt flour
70g dark rye flour
250g bread flour
300g puréed squash
300g water
100g sunflower seeds
20g salt

Mix everything but the sunflower seeds and salt together, then let rest for about 20 minutes. Add the salt and seeds and knead till nice and elastic. Let rise till doubled. Shape into a boule, and let rise in a linen-lined basket till doubled. Don't let over-proof (I let this go a little too long, which I think reduced its oven-spring and made it be a little more dense than I'd hoped)! Slash, and bake on a stone preheated to 425ºF. Bake for 20 minutes, squirting with water a couple of times in the first 5 minutes, then turn the heat down to 375º. Bake 20-30 more minutes, till its internal temperature's about 208º.