The featured formula for
our May 2009 issue is Pumpkin Semi Sourdough Bread, submitted by Martin
Barnett of the Professional Baking and Pastry Department at Vancouver
Island University.
Ingredient
|
lb
|
oz
|
metric (grams)
|
Bread flour
|
10
|
0
|
4500
|
Yeast (instant)
|
0
|
2
|
150
|
Salt
|
0
|
5
|
140
|
Olive oil
|
0
|
4
|
120
|
Gluten
|
0
|
6
|
170
|
Water (+/-)
|
4
|
8
|
2000
|
White sponge fed
with whole wheat flour
|
10
|
0
|
4500
|
Cooked pumpkin
|
2
|
0
|
1000
|
Dried seaweed
(hiziki or nori) |
0
|
1
|
30
|
Pumpkin seed garnish
|
|
|
|
Oven temperature
|
410 F
|
|
210 C |
METHOD
• Roast pumpkin in the oven until tender and scoop out flesh.
• Build 2500gm sour-dough with 1250 ml of water at 30° C and 1250 gm whole wheat flour 8 hours before mixing. We use a white starter (levain) for this.
• Mix all ingredients to 90 per cent development except the seaweed. Adjust water as needed for medium hydration.
• Split dough into 2 and add seaweed to one half. Reserve a little for garnish. If using nori, slice it chiffonade style into thin strips. (Seaweed can be found in Asian grocery stores or the Asian foods isle in most supermarkets.)
• Rest for 40 mins and de-gas. Rest for another 10-20 minutes and divide. After a short intermediate proof, form loaves (batarde shape) @ 700 gm or buns @ 75 gm.
• Proof and cut. Eggwash if desired.
• Garnish seaweed loves with remainder seaweed and non seaweed loaves with pumpkin seeds.
• Bake with steam at 210° C.
• (If gluten is not available increase flour by 170 gm)
|
