September, as every year arrive the season of the pumpkin. Someone sed thet the first are the best. To tell the truth, I found also in other period good pumpkin, but, not being an expert I'll just tell you how I use them to make my bread wit pumpkin. Made, from this year with my sourdough "ISHMAEL".
I love so much pumpkin, and I like a lot to make this kind of bread, that I made several times with beer yeast. But I have to admit that with the sourdough starter it's so much better.
The ingredients I used are as follows:
Kamut flour kg 0,250 (8,82 oz)
Wheat flour type 2 kg 0,250 (8,82 oz)
Water kg 0,275 (9,70 oz)
Sourdough starter (solid) kg 0,150 (5,29oz)
Malt kg 0,008 (0,28 oz)
Butter kg 0,040 (1,41 oz)
Steamed pumpkin kg 0,150 (5,29 oz)
Salt kg 0,012 (0,42 oz)
With these doses, you get two loaves of about a pound each.
I advise you to proceed in the following order:
Put
to cook in a pressure cooker, with a special basket for steaming, the
pumpkin, cut into slices, seeded but still with the bark ( it takes
about 5 /6 minutes from when the pressure cooker starts whistling ). Once cooked, remove the peel and mash with potato masher and let it cool down a bit.
Meanwhile weigh the ingredients starting with the butter. In order to have the time needed to soften it. (Remember to mix the 2 flours).
Then melt the malt in the water, add the solids sourdough starter(in pieces), mix a little and start, stirring constantly, to add slowly the 2 flours previously mixed, than begin to knead (I knead by hand).
Once absorbed almost completely the flour, add the pumpkin and, after kneading until it's absorbed even add the butter. When butter and pumpkin are well absorbed in the dough, add salt.
Continue to knead until the dough is fairly homogeneous. At this point I worked the dough for about ten minutes with the technique of French "stretch and fold" the.
Once you have made the dough smooth and elastic, put it to rest in a bowl with high sides, lightly greased with extra virgin olive oil. Let stand for at least an hour and a half.
At this point you can proceed with the portioning and forming. Lay the portioned dough in a proofbasket to rise and wait for the time required to complete leavening. Remember that in function of the ambient temperature, the rising time can vary greatly. If necessary, to help the leavening , put in the oven with the light on.
At leavening reached, overturned on a baking tray lined with parchment paper and carve as you prefer.
Bake in preheated oven at +250°C(+482°F) in the intermediate grooves. Have the foresight to put a container with water already in the process of heating of the oven, let it also for the first 15 minutes of cooking at + 250°C(+482°F), then lowered to +200°C(+392°F), remove the container with water and continue cooking for another 25 minutes. At the end of which, with the aid of a wooden spoon, to allow proper drying of the bread, bake for another 10 minutes with door ajar, always at +200°C(+392°F).
Meanwhile weigh the ingredients starting with the butter. In order to have the time needed to soften it. (Remember to mix the 2 flours).
Then melt the malt in the water, add the solids sourdough starter(in pieces), mix a little and start, stirring constantly, to add slowly the 2 flours previously mixed, than begin to knead (I knead by hand).
Once absorbed almost completely the flour, add the pumpkin and, after kneading until it's absorbed even add the butter. When butter and pumpkin are well absorbed in the dough, add salt.
Continue to knead until the dough is fairly homogeneous. At this point I worked the dough for about ten minutes with the technique of French "stretch and fold" the.
Once you have made the dough smooth and elastic, put it to rest in a bowl with high sides, lightly greased with extra virgin olive oil. Let stand for at least an hour and a half.
At this point you can proceed with the portioning and forming. Lay the portioned dough in a proofbasket to rise and wait for the time required to complete leavening. Remember that in function of the ambient temperature, the rising time can vary greatly. If necessary, to help the leavening , put in the oven with the light on.
At leavening reached, overturned on a baking tray lined with parchment paper and carve as you prefer.
Bake in preheated oven at +250°C(+482°F) in the intermediate grooves. Have the foresight to put a container with water already in the process of heating of the oven, let it also for the first 15 minutes of cooking at + 250°C(+482°F), then lowered to +200°C(+392°F), remove the container with water and continue cooking for another 25 minutes. At the end of which, with the aid of a wooden spoon, to allow proper drying of the bread, bake for another 10 minutes with door ajar, always at +200°C(+392°F).
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| Bread with pumpkin with zucchini sauce |
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