Oven sourdough pumpkin bread

Category: Sourdough bread
Sourdough pumpkin bread in the oven

Ingredients

Sourdough (French) 170 g
Flour (1st grade) 220 g
Salt 5 g
Rast. oil 1 tbsp. l.
Pumpkin puree 100 g

Cooking method

  • Knead the dough, first without salt and oil. Leave on for 30 minutes. Then add salt and oil, knead thoroughly. Leave to ferment in a large bowl for a few hours. (I put it for the night near the balcony door).
  • Form the bread, let it stand for 2 hours.
  • Cut, bake for 35 minutes at t 230 with steam. After 15 minutes, decrease t.

Note

The recipe was born on the fly, it was necessary to urgently "attach" the remaining portion of the leaven. It turned out to be a large bun or small bread.

yuliya_k
A great way to "attach" a pumpkin too! We will print the next one, I will definitely try!
Yuliki
yuliya_k!
Thanks for attention.
Knead soft dough, for this puree it is better to make more liquid. Add flour gradually, you may need more or less. Again, depending on what kind of leaven.
yuliya_k
Yuliki, since you have appeared, you can still ask a question: pumpkin puree in your case is that? Raw pumpkin on a fine grater or boiled pumpkin, also chopped? Just today I left a piece in the fridge for this bread
Thanks for the advice! I think to use them on Tuesday
Yuliki
Boil the pumpkin, cut into large pieces, in a little water until soft and knead. Please note that is measured by weight. If the puree is thick, add a little water (in the puree).
Raw grated pumpkin used to be used in recipes with yeast, too, nothing.
Lenny
Yuliki, so pretty.
And in what way do you defend him? And what are you baking on? How does it get so plump and plump?
I saw your bread in "French sourdough" - very beautiful.
Yuliki
Thank you for the praise
I arrange round breads in straw baskets or a colander.
I bake on a heated wire rack (on paper), I tried it on a baking sheet, but it takes a very long time to warm up and I'm afraid that the bottom will burn.
Lush thanks to the sourdough, I prefer to start the dough on "boiling", and round because I rolled it into a ball. The bread must be molded.
Now I make this bread with sourdough with bran or sprouted wheat grains.
Lenny
Yuliki, do you sprinkle and grease the baskets and the colander with something?
Boiling sourdough is when it doubled up and bubbled up?
When you form a ball, bubbles in the dough are not squeezed out?
Yuliki
I line the baskets or a colander with a towel, sprinkle with plenty of flour, you can use bran. Then I throw it on a board with paper and send it to a heated oven on paper.
During molding, some of the bubbles are squeezed out, but then, during proofing, they again come from somewhere
My leaven, as a rule, rises 3-4 times, after that it falls off a little.
yuliya_k
Finally baked pumpkin! Of course, I adjusted the recipe for myself, added dry yeast to make it faster, the dosage is almost double and everything is in the bread maker!
It was baked perfectly, of course, not such a round handsome man, but still ...
As for the taste, the result surpassed all expectations, I did not specifically tell the homemade bread from what, but I liked both the opponents of the pumpkin and the opponents of the bread machine! I liked this recipe as a basic one, because it is unsweetened and with sourdough.
Thank you, Yuliki!
Yuliki
I've been doing it for a long time too. Try it without yeast, if the leaven is good and it's warm at home, it will rise in 3 hours.
Although ... in a bread maker, I don't know, now I only knead in it, I will bake in it in the summer.
yuliya_k
Recently, I sprinkled pumpkin seeds on top, yummy and beautiful. By the way, in finished form, it almost does not crumble (unless you rip it off specially, as my boy did), unlike sesame or sunflower seeds.
Yuliki
Quote: yuliya_k

unlike sesame or sunflower seeds.

you can use a brush to moisten the surface of the bread with water and then sprinkle, then it will stick just as well as with an egg.
-Elena-
Yuliki, I have THANKS for the recipe! We needed a recipe for sourdough bread without dough, but with overnight proofing. Your recipe came in handy (I had it in my Bookmarks). Here's what happened:
Sourdough pumpkin bread in the oven Sourdough pumpkin bread in the oven
However, when I tried it, I decided that next time I would add a little sugar. Otherwise, everything is great! The bread is soft, fluffy, beautiful
The photo did not convey the color Bread yellow!
nalifka
Yuliki, you will save me this year from an abundant harvest of pumpkins, and I was already in misery, where should I put these soccer balls, I usually plant small pumpkins, and this year my mother brought seedlings to me, well, I had to plant a new miracle. tell me, will it work with a simple leaven? I have not yet had time to read about the French sourdough, I have wheat-rye, this is the first time I do

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