INGREDIENTS:
1000 g fresh cut pumpkin (1000g of pumpkin already cleaned and cut)
10 g dry brewer’s yeast
250 g warm water
12 g caster sugar
17 g salt
50 g olive oil
1200 g flour type 00
METHOD:
Cut the pumpkin into thin slices and place on a baking sheet with parchment paper, add a drizzle of olive oil and a little salt and cook at about 170 degrees until the pumpkin becomes soft (see video).
The time depends on the thickness of the pumpkin, roughly at least half an hour.
Transfer the pumpkin to the stand mixer and mix with the K beater. In a jug, mix water and yeast and pour into a planetary mixer and mix for a few seconds. Then add salt, sugar, oil, flour and mix at medium speed for about 10/15 min.
The dough will remain moist and a little sticky.
Grease the work surface and your hands with oil and transfer the dough. Give it a few folds, make a loaf, cover with cling film and let it rest for 30 ‘.
Add some oil. Give the dough a few folds again. Let it rest for another 30’.
Then repeat the folds and let it rest again for 30 ‘.
At this point, shape the bread, divide it into 200g loaves and give it the desired shape (see video).
Sprinkle with flour or oil and pumpkin seeds.
Let it rise for about 2 hours until doubled in volume.
Bake in a static oven at about 180 degrees (the temperature varies from oven to oven) for about 14 minutes.
Let it cool down at room T.
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