Peel and seed the butternut squash and cut into segments. Sprinkle with olive oil and crushed chile flakes – enough to give you a little tingle, not burn your mouth off. Cover with foil and roast until soft. Cool then mash or puree.
Mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.
Ferment for about four hours ambient or overnight in the fridge.
Shape and prove for about 3.5 hours. Sprinkle a few sunflower seeds in the base of the baskets if you wish.
Slash and bake for about 50 minutes at around 210C.