Butternut Squash Sourdough Bread
Delicious butternut squash sourdough bread made with roasted butternut squash puree. No sugar added.
Servings: 12 servings
- 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.
Add leaven into the dough
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.
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.
Calories: 172kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 1mg