Sour Pumpkiny Bready Goodness

Inspired by the crusty sourdough pumpkin bread at the Big Sur Bakery, I decided to make some for Thanksgiving this year.  After an acceptable, but not exceptional, trial run for the office potluck, I managed to find the right proportions.  The result was probably the best sourdough to come out of my oven.  Moist and chewy inside, a crunchy crust, and nutty pepitas throughout.  It was great plain, with butter, or soaked the sauces from other Thanksgiving dishes.  I will definitely be making this again soon.

For the bakers, here's the recipe:

600g White Flour
350g Whole Wheat Flour
50g   Buckwheat Flour
425g Canned Pumpkin Puree
200g Sourdough Leaven
550g H20
23g   Salt
1c     Toasted Pepitas