The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Butternut Sourdough

Vicious Babushka's picture
Vicious Babushka

Butternut Sourdough


50 gr. bread flour
50 gr. whole wheat flour
100 gr. water
20 gr. sourdough starter

Mix together and ferment for 12-16 hours.

Final Dough

500 gr. bread flour
100 gr. whole wheat flour
260 gr. water
16 gr. salt
6 gr. yeast
250 gr. cooked, mashed butternut squash
10 gr. pumpkin seeds or sunflower seeds

Mix together bread & whole wheat flour, pre-ferment & water, autolyze for 15 minutes.

Mix in yeast, salt & butternut squash & knead on medium for 10 minutes. Mix in seeds.

Cover and proof for 1 1/2 hours.

Stretch & fold & proof and 1 hour.

Preheat oven to 480 (220C)

Divide dough into 2 balls, let rest for 10 minutes. Fold and proof for 1/2 hr. in brotforms. When oven is preheated, turn out of the brotforms and slash. Bake with steam for 25 minutes.

The dough was very wet and the loaves turned out kind of flat, should I have used more flour or less water? When I have a dough this wet and sticks I flour the board and brotform with semolina.

They have nice crumb.

Mini Oven's picture
Mini Oven

as water, it is indeed a very wet loaf...  approx. 78%  Some added folds might be all that is needed to add more support to the dough.  I might be tempted to hold back on some the water, then again, you did say it had a nice crumb the way it is.  The crumb does look great!  

Wet loaves don't always need slashing.  That's up to you.  Try it without slashing and see what happens.  :)


dabrownman's picture

You can final proof seam side down and just let the bread open 'rustic' as it sees fit and not have to slash it.

Another thing you might consider to to refrigerate the bread for half and hour before tuning it out and slashing it.  Personally, with dough this wet I like to let it get cold for an hour and let it open up naturally or just let if final proof int the fridge.  Another thing to consider is to roast the potatoes so they are less wet and have more of a caramelized flavor too boot.  A little less hydration from the potato might be the ticket.

Crumb looks pretty good so you are very close to what you want adn asmmalchnge may fix it

Vicious Babushka's picture
Vicious Babushka

Less water, bake squash, proof in fridge.

The dough handled like a ciabatta, it should have been stiffer but the crumb came out very nice and most importantly:


Floydm's picture


golgi70's picture

I thought of the same idea but chose a soup instead cause I really wanted to taste the squash and i was afraid it would make a moist beautifully colored and sweet loaf but not necessarily taste like the squash like when using sweet potatoes. So I ask can you taste the squash?  Looks pretty good on the inside.  

I agree with dabs that roasting it is the way to go.  And I agree with Mini as well that a couple folds might make this dough pop in the oven.  And of course doing both then retarding right after you shape and baking cold would also be nice.  

Nice bake