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PREFERMENT
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1.
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Mix the pre-ferment ingredients together, cover with cling wrap and let ferment for 8-10 hours. |
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DOUGH
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2.
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Place roughly chopped pumpkin into TM basket. Place 500g water into mixing bowl and insert TM basket. Cook 20 mins/120°/Speed 2. Once cooked, remove basket using spatula, discard water and transfer pumpkin into mixing bowl. Puree, 10 Sec/Speed 8. |
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3.
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Allow to cool briefly. Add the preferment, bakers flour, and salt and bring together 10 Sec/Speed 6. Knead 2 Mins. |
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4.
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Add the toasted pumpkin seeds and Knead 1 Min further. |
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5.
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Transfer into a large mixing bowl and leave to prove for 8-10 hours. |
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6.
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Once proved, using a pastry scraper push and fold the dough down in the bowl. The dough will be very sticky at this point. On a lightly floured surface, bring the dough together so it is just workable. Be careful not to incorporate too much extra flour as it will end up too tight a loaf! Cut into 2, and shape each loaf into a vienna shape. Place onto sheets of baking paper, up against each other. |
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7.
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Cut into 2, and shape each loaf into a vienna shape. Place onto sheets of baking paper, pushing the loaves up against each other, with baking paper in between. Using a really sharp knife, slash loaves, making 3 parallel slashes along the length of the bread. Leave to prove for 2-3 hours. |
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8.
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Twenty minutes before baking, place a baking tray on the lowest rung of the oven, and a pizza stone on the rung above. Preheat the oven to 250°C. |
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9.
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Boil the kettle. Once oven is hot, carefully place 1 (repeat the process with the 2nd loaf) prepared loaf onto the pizza stone, leaving the baking paper underneath. Quickly pour about 150mls of boiled water onto the tray below and shut the oven immediately. This will create steam in your oven to help create a nice crispy, dark crust. |
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10.
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Bake for approximately 25-30 minutes or until golden brown. The bottom of the loaves should sound hollow when cooked. Serve warm with loads of butter! |
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