Mix water, maple sirup and yeast until the yeast has dissolved

Mix all sorts of flours, the yeast water, pumpkin puree, salt and pumpkin seeds

Knead into a dough

Cover the dough and let it rise for 1-2 hours until the size has doubled

Then place it on a floured work surface

The dough might still be very soft but it’s supposed to be that way

Cut into 3 pieces, place on a baguette pan or on a baking tray with baking paper (it’s best to make hollows/boundaries with the baking paper)

Cover them up again and let them rise for another 20 minutes and in the meantime preheat the oven to 230°C (446°F)

Coat the baguettes with a little water and pumpkin seeds

Put the baguettes in the oven and after about 10 minutes place some water on the bottom of the oven to generate steam (only if your oven is suitable for it, but you don’t have to)

Bake the baguettes for 20-25 minutes