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Pumpkin sourdough bread


April 23, 2009
By Martin Barnett

pumpkin_sourdoughApril 23, 2009 – 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.

pumpkin_sourdough
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)

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