Pumpkin Sourdough Batard
250g Bread Flour
150g Refreshed Levain
80g pumpkin puree
1. Measure out the levain into a large mixing bowl and add the water and pumpkin puree. Mix until levain is dissolved before adding the flour and salt.
Follow the pictures for instructions.
After the 6th fold, cover and leave it in cool place to ferment for 2 hours. Dust some flour on the table top and pour the dough on it. Pre-shape and leave it covered for 10 minutes before doing a final shaping and place into a floured banetton for final proofing of 3-4 hours. Finger test at 2.5 hours. If ready, heat up the oven to 260C together with the dutch oven if using. Baked covered for 20 minutes, then remove the cover and reduce temperature to 215 and continue baking another 20 minutes. Tent with foil if browning…
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