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. | |