4d (edited) • BreadScore™ Requests 📥
Pumpkin 🎃 bread
I baked the pumpkin 🎃 bread and this is the recipe
Ingredients:
- 490g bread flour
- 100g wholemeal wheat flour
- 100g spelt flour
- 100g rye flour
- 500g water
- 150g starter
- 15g salt
- 300g pumpkin puree
- 200g roasted pumpkin seeds
- Mix water + flours and leave the dough for the autolyse phase for 3 hours.
- Add the starter over the dough and knead for 8 to 10 minutes with a standing mixer. Then, leave the dough to relax for 30 minutes.
- Incorporate the salt and knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes.
- knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes.
- Add the pumpkin puree and the pumpkin seeds over the dough and knead for 8 to 10 minutes with a standing mixer. Let the dough rest covered for 1 hour.
- Coil fold 1. Let the dough sit for 1 hour covered.
- Coil fold 2. Let the dough sit for 1 hour covered.
- Shape the dough. Place the dough face down into well-floured bannetons.
- Place the dough in the fridge. It can stay in the fridge between 14-20 hours
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11 comments
Pumpkin 🎃 bread
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