October 21, 2019 - 5:20am
Roasted Butternut Squash Sourdough with Seeds
This was my take on the roasted butternut squash sourdough by Sarah Owens, but I decided to sub out the flours and make a savory version by replacing cherries with sunflower and pumpkin seeds. The hydration was only 55% before the squash and this was definitely the most disappointing crumb I have had in the last few months, but I hope it makes a decent sandwich bread. Maybe I should have developed the dough more in the mixing stage?
| T85 | 25% | 223 |
| Spelt | 15% | 126 |
| Rye calc | 5% | 42 |
| Bread flour calc | 55% | 450 |
| 4:00 AM | Autolyse leaving some flour out | |
| 5:30 AM | Mix 4 min autolyse, levain, extra flour left out, and squash puree | |
| 5:50 AM | Mix 4 min add honey, salt | |
| 6:30 AM | Start Coil Fold on counter | |
| 7:00 AM | Lamination and add seeds (pumpkin and sunflower) | |
| Coil fold 3x 30 min apart | ||
| 10:40 AM | pre-shape & shape + 30 min on counter | |
| Into fridge | ||
| 8:40 PM | Bake 25 min at 475 degree target and then 450 degrees. | |
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Comments
My butternut squash bread crumb when cooled came out heavy and I wasn't too happy with the rising "sour" aspect of my bread as it aged. I could also taste a subtle bitterness which may be typical of squash with sourdough. I'm switching to plain yeast or carrots or jams to compare.
Mini
Hi Mini,
I think the bread tastes okay, but as you mention it was a little bit more sour/bitter than I expected especially given how sweet the squash was. I can't comment on the aging piece as I immediately sliced the bread and put it in the freezer. My comment on the crumb was mostly based on how closed it was. I made a loaf a few weeks back using carrot and it was a much, much nicer crumb. The carrot loaves used less carrot (100g versus 300g) and had a higher hydration which probably made a big difference.
Mini
I've tried roasted pumpkin which should be similar to squash I'd guess! I wouldn't have guessed it gets bitter with squash ?
Anyway the crumb looks tender to me! I got the similar kind of crumb when I use a lot of beans/pumpkin, they would be on the dense side but super moist and tender! Regular potato seemed to create a lighter product
I thought maybe the bitter flavor came more from the seeds than the squash. I think it's a perfectly good bread, but definitely doesn't make it on my favorites list. I want to try carrot again!
Hi ifs201!
Do you recall the percentages of squash puree and seeds you added to the bread? Also, did you toast the seeds before adding them?
Thanks!
Sorry, just saw this! I did 300g of caramelized roasted squash (just over 30%) and 120g seeds (or 12%). I toasted all of the seeds and then I soaked them in a tiny bit of water.
-Ilene