Delicious Butternut squash sourdough bread made with roasted butternut squash puree, sourdough starter. No added sugar.Are you ready for a winter squash season? If you are, then get some butternut squash from the garden or market and try this Butternut squash Sourdough Bread. I love to make bread with all kinds of squash, yes zucchini, pumpkin, butternut squash etc. List is going to grow soon.
What is butternut squash?
Butternut squash are sweeter like pumpkin and, they are fruit but treated like veggies in culinary scene.
Butternut squash is not only tasty but also full of vitamins (provitamin A carotenoids, vitamin C, B), minerals, fiber, and antioxidants. it is also a good source of calcium, iron, phosphorus, and copper and low-calorie vegetables however it has some carbs, so it is not suited for keto lifestyle.
They taste great when it is roasted, you can cook boiled and sautéed also. I love to try them in Indian curries where pumpkins are traditionally used.
How to make butternut squash sourdough bread?
I have used same recipe of my Pumpkin Sourdough Bread , which is one of popular posts in my blog, and also it makes delicious sourdough bread.
Just like the other recipe I have not add any sweetener in this recipe too. I found that roasted butternut squash has enough water content. So, you may need to reduce little water content in the recipe. About 20-25g to get more tighter loaf.
Taste wise it is delicious nothing you need to change. It is having subtle butternut squash taste. I used around 45% of the roasted butternut squash puree. That is perfect but reduce amount of water. Whereas in my pumpkin sourdough bread I used canned pumpkin which has less water content.
Which method is good for preparing Butternut squash puree?
I recommend that you roast the butternut squash around 400°F for 50 minutes. I used halved butternut squash and removed all the seeds and just brushed with oil. Then process it in high speed blender without adding any water. It has enough water do not add no more.
How have I made butternut squash sourdough bread?
I made with levain, so that I can make sure that the starter is active and doubling around 4-5 hours. You can use starter too. If using starter, make sure to give extra time for bulk.
In Butternut squash Sourdough bread, you can add spice like cinnamon, ginger, cayenne pepper, nutmeg, and pepper; or if you want to add herbs then try with chives, savory, thyme, sage, and oregano.
If you want to sweeten up your butternut squash sourdough then try honey, maple syrup.
If you want to add cheese, then try sharp cheddar cheese or tangy goat cheese. I have baked a sourdough with goat cheese it remains creamy even after baking. I like that.
I made this recipe as part of this month Breadbakers event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
- Welcome to Bread Bakers! This month, our theme is Vegetable Bread hosted by Cook with Renu
- Butternut Squash Sourdough Bread by Zesty South Indian Kitchen
- Carrot Sandwich Bread by Ambrosia
- Cauliflower Sourdough Crumpets by Food Lust people Love
- Cranberry-Pecan Pumpkin Bread by What Smells So Good?
- Garden Harvest Vegetable Bread Loaf by Making Miracles
- Potato Rosemary Focaccia by Karen's Kitchen Stories
- Purple Pain de Mie by A Messy Kitchen
- Spinach Spiced Sourdough Discard Bread by Cook with Renu
- Tomato Garlic Biscuits by Palatable Pastime
- Vegetable Focaccia by A Day in the Life on the Farm
- Zucchini Bread by Sneha's Recipe
Butternut Squash Sourdough Bread
- 20 g starter
- 30 g bread flour
- 20 g whole wheat flour
- 50 g water
- 350 g bread flour
- 150 g whole wheat flour/Atta
- 300 g water
- 250 g butternut squash puree
- 100 g active sourdough leavain
- 9 g salt
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 30 g of bread flour, and 20 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
- Around 4 hours of Leaven making, Mix all the flours in 300 g of water along with butternut squash puree in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for one hour.
Add leaven into the dough
- After autolyse with flour and butternut squash puree incorporate the leaven into the dough
- Then after 30 mintues add salt. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 30 minutes for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- After last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour's interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left, sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. . If you want you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transfering to Banetton, Let rise the dough overnight in the refrigerator. You can keep this cold retard upto 14 hours.
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 450°F and cook for 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.