Bread with orange sweet potato and pumpkin seeds

Category: Sourdough bread
Bread with orange sweet potato and pumpkin seeds

Ingredients

active wheat sourdough 100% moisture 215 gram
sweet potato puree 150 grams
wheat flour / grade 330 gram
corn flour 50 grams
water 200 grams
honey 1 tsp
pumpkin seeds 30 grams
pressed yeast 3 grams
salt 10 grams

Cooking method

  • Bread with orange sweet potato and pumpkin seeds
  • Bread with orange sweet potato and pumpkin seedsPeel, wash and cut the sweet potato. Steam and puree. Allow to cool.
  • Bread with orange sweet potato and pumpkin seedsFeed the starter culture 8-12 hours before kneading. I feed the starter with 1st grade flour. The finished leaven is covered with bubbles. A streak may appear. This indicates that the leaven is about to begin to settle.
  • Bread with orange sweet potato and pumpkin seedsI kneaded the dough in KhP (7 * 5 * 12). The water was mixed with sourdough, yeast, honey and puree. I poured HP into a bucket, added flour and turned on the batch. After 7 minutes of mixing, salt was added. At the signal of the seed beeper. This is what the dough looks like after kneading. It completely lags behind the bottom and sides of the bucket.
  • Bread with orange sweet potato and pumpkin seedsI dump the dough onto an oiled table. I also grease my hands with oil. The dough is soft, slightly sticky. I tuck the dough into a ball, put it in a greased dish, cover and put it to ferment. Fermentation at room temperature lasts 120 minutes. In the middle of fermentation, I stretch and fold the dough once.
  • Bread with orange sweet potato and pumpkin seeds
  • Bread with orange sweet potato and pumpkin seedsDough at the beginning of fermentation and before shaping.
  • I put the fermented dough on the table and form a round loaf. I pull on the top and put it seam up in the basket. Proofing 50 minutes. I love torn bread. For those who like more flavorful ones, then the proofing should be increased by 10 minutes.
  • 45-50 minutes before baking, I turn on the oven, put a stone and a hood in it. I'm warming up.
  • Flip the bread onto baking paper. I make two deep cuts. I put it on a stone under a hood at a temperature of 240-250 degrees for 15 minutes. I take off the cap, lower the temperature to 230 degrees and bake for another 15 minutes.
  • I take it out, let it cool on the wire rack. I cut and serve.
  • Bread with orange sweet potato and pumpkin seeds
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

1 roll

Time for preparing:

4 hours

Note

Delicious, soft bread with a crispy thin crust. Very bright. The recipe is fancy. Recommend)

Chef
Angela, thank you first of all for continuing to use the "master class step" code even after the end of the competition Bread with orange sweet potato and pumpkin seeds, making it easier for readers to understand the preparation of the recipe and setting an example for the rest of the authors
Well, for the fabulous look of bread by itself
ang-kay
Chefthanks for the praise.
Kisena
Angela, what a BEAUTIFUL !!!! every recipe is a masterpiece !!! Bread is just a miracle !!!
Rada-dms
The bread is superb! Finally I'm with the oven!

We no longer have the strength to wait when we will start congratulating and celebrating!

Zhannptica
ang-kay,: yahoo: my favorite cutters !!! And how sunny it turned out !!!
Thank you for replenishing the piggy bank with delicious and aromatic bread)
ang-kay
Girls, thanks. I tried to make you like it too.
Quote: Rada-dms
I’m over the top with the oven!
Olenka, waiting for baking)
Jeanne, drag and bake). But get well first
Zhannptica
Angelathank you i honestly try
dopleta
Thank you so much for another greatness, Angela!
ang-kay
Larissaand thank you for the praise. It's worth a lot)
Tumanchik
Angela, what can I say .... Very beautiful! Bursting, how I love! You are a genius, you are a master, you are a pro!
ang-kay
Irishkina, well, it's just nice, nice)))
Svetlenki
Angela, I can't help but bring thanks and report. This bread is densely settled in our diet. Instead of sourdough - old dough. Very good with sweet potato, pumpkin, sweet potato pumpkin.Delicious, sunny, with excellent crumb, withstands any sandwich filling.

Bread with orange sweet potato and pumpkin seeds
ang-kay
Sveta, excellent bread. The hat is in place. Did you add water, as I understand it? And yeast? I'm glad that it turned out and came up tastefully)
Svetlenki
Quote: ang-kay
Did you add water, as I understand it? And yeast?

Hee ... You remember my "torment" with the amount of water in my bread, right? I just put a cup of water with a teaspoon next to HP and control the bun. More water took a little bit than the recipe

Yeast - since I have an old dough - 1/4 tsp it took me 200 grams of old dough and 1/2 tsp went directly to the bread dough. I have saf gold

And here is the cut

Bread with orange sweet potato and pumpkin seeds
ang-kay
Excellent cut. More water should have flowed. Old dough is not 100% moisture, plus flour moisture is different. Although I have a local one, our factory is now very decent. And there is more yeast, which is also understandable.

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