this is a combination of two breads i created for a restaurant. a power loaf, made up of a 7 whole grain cereal blend, 3 seeds, honey, and molasses. and a pumpkin sourdough, made of pumpkin puree, honey and molasses. we decided to go the fresh route and roast a fresh pumpkin. it was a bit longer process for the roasting and cooling of the pumpkin but came out quite nice.
for that perfectly thick artisan style crust there are two musts. A good quality stone. stones can be found at most kitchen stores. anything from the cheap ones to expensive will work. but don't be afraid to spend a little money for quality if you want a good crust.