This bread was so good, that I forgot to take a picture of the whole loaf. I had to slice and taste it immediately. It is an adapted version of Hannah’s pumpkin flatbread. I used homemade pumpkin purée. I have never used canned purée, so I can’t compare, but I guess mine contained way more liquid. When I prepared the preferment for the fridge, I did realize my dough was too wet. But that didn’t matter as I knew I could just add more flour. I used a little bit less yeast, no agave, and no olive oil for the dough. The next morning I added two more cups of flour, one whole wheat and one white, a little bit more yeast and salt and let the dough rise in a loaf pan for 1 hour. I baked it at 250°C for 10 minutes and then at 220°C for 40 more minutes. This bread was so delicious, I ate almost nothing else than bread for the whole day. It smelled fantastic and we used it for the “Fronch” toast. I also plan on making Hannah’s version without any adaptions, I can imagine that it must be great with all those onions on top.