Winter season vegetables are available at the farmers market in New Zealand. I go to farmers market to get fresh vegetables and fruits every Saturday.
Today, I made Sourdough with roasted pumpkins. It is nice marble orange color.
I had a large crown pumpkin. I used 1/8 of them. I could have added more pumpkin to make it nicer orange color. You can add more pumpkin optional.
Olive oil for drizzle
Preheat the oven at 200℃.
Cut pumpkin into dice. Spread the dice pumpkins on the baking tray. Drizzle olive oil on it.
Roast it for 20 minutes at 200℃.
Cool them down completely before adding them to the dough.
350g High grade flour
200g Water (lukewarm)
300g Mature 100% hydration sourdough starter
Dice roasted pumpkin above
1. In a mixing bowl, combine flour and salt, sourdough starter, water. Knead them with dough hook for 8 minutes.
Wrap the pumpkins with the dough, and knead it with your hands gently until pumpkins are evenly incorporated into the dough. Try not to mash the pumpkin. The dough might get stickier. Add flour if you need.
Check the dough development, you sill see '' windowpane'' .
2. Put the dough lightly oil coated bowl with cover. Let it proof at the room temperature, fold it 100 minutes, fold it 60 minutes. Leave it 6 - 8 hours until it becomes double size.
4. Cover the basket, let it rise for 1 - 1.5 hour at 25℃.
5. Preheat oven at 250℃ with a baking tray.
6. Take baking tray out, and sprinkle flour on it. TAKE CARE handling with the HOT baking tray!!!
Turn the dough over the tray.
Score the dough with a lame or a sharp knife.
7. Bake it at 250℃ with steam for 15 minutes, and 180℃ without steam for 15 minutes. Turn off the oven, leave it for another 8 minutes with door ajar.
8. Cool it down on the wire rack.
It is placed at Yeastspotting.