Pumpkin
when added to bread dough
gives a bright and lovely colour.
Laurie Smith
from Pure Sourdough Banking
has given me the inspiration of shaping the bread into a pumpkin.
This Pumpkin shaped bread is fragrant.
With its bright yellow soft and spongy crumbs,
it is particularly attractive!
The crust is fragrant and crusty!
Simply delicious!
Sourdough Kennie Pumpkin
200g bread flour
150g sourdough
130g pumpkin puree (steamed & mashed with spoon)
20g water
1 tsp salt
1. mix all ingredients except salt, allow to autolyse 45min
2. knead salt into the dough, rest 45min
3. SNF twice at 45min interval, rest another 45min
4. preshape, rest 15min
5. shape, tie with string & rest in banetton at RT 1.5 hrs (double 45min)
6. bake in preheated oven 250'C for 20min (covered)
bake another 20min @225'C, remove cover.
This is the string I use to tie the bread
No comments:
Post a Comment