It’s again this time of the year: Zorra asks all of us to bake a bread for world bread day. Since I have a blog of my own I follow her call and post a delicious recipe on 16. of october, This year I found inspiration for the recipe in the big, plumb pumpkins we harvested in the garden of the parents from my love.
When I use homemade pumpkin puree the water content always vary and this make it difficult to repeat the recipe. And so I took my old but beloved juice centrifuge and juiced 600g pumpkin. I got nearly 340g juice. I used it to make a poolish in the morning and kneaded a dough with more juice and the poolish in the evening. I formed the rolls before I went to bed and let the rolls proof in the fridge. At the next morning I only had to bake the rolls.
The rolls got a dark golden crust and a soft yellow crumb. They have a strong, delicious pumpkin flavour – as good as rolls with pumpkin puree – and the preferment and the long, cold proof for a complex flavour. And the the remaining pumpkin marc from juicing can be cooked in a pumpkin soup. And to the pumpkin soup you can of course serve this rolls…
yields 9 rolls
- 150g flour Type 550
- 150g pumpkin juice
- 1g fresh yeast
- 175g pumpkin juice
- 350g flour Type 550
- 15g Butter
- 10g Malt
- 4g fresh yeast
- 10g Salt
In the morning: Mix all ingredients for the Poolish and ferment for 10-12 hours on a warm place (about 25°C).
In the evening: Dissolve the yeast in the juice, mix with the other ingredients and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now butter and knead for about 2 min until complete incooperated.
Ferment for one hour.
Now divide the dough into pieces of about 90g each. Roll each piece into a 20 cm length band and roll them into a log.
Proof the roll seam side down on a couche overnight (10-12 hours) in the fridge.
The next morning: Heat the oven to 250°C
Before baking turn them upside down and bake at 250°C for 20 min with steam.