I love pumpkin, but when my husband came home with three huge pumpkins, I worried. What am going to do with all these pumpkins, I asked. I got no reply. He had gone camping with our son and our son's friend at our farm, two hours north west of Brisbane. The caretaker's wife keeps a small patch of vegetable garden and every now and then she gives me something from her vege garden. My favorite are cherry tomatoes and silverbeets. These pumpkins are from her garden too.
It's school holiday and we were driving west, in-land, to somewhere. I was bouncing off ideas with my daughter; I said how about Pumpkin Sourdough with Roasted Pumpkin Soup, or how about Grilled Pumpkin & Chinese deep-fried Onion Sourdough. All of a sudden, my daughter said, how about Triple Pumpkin Sourdough with pumpkin seeds, pumpkin puree, and shredded raw pumpkin; she is catching on. As we were talking, my husband is mumbling, give me a gun! and my son was unavailable for comment, totally absorbed in the video that he's watching in the back seat.
My local organic shop which I visited the other day has got "coconut flour" now, a very fine desiccated coconut. I bought some without any clue how to use it because I love anything and everything to do with coconut ... hmmm ... Thai green curry with coconut cream ... yumm!
The French bread books that Flo Makanai ordered for me had arrived last week, one of which is "Le Pain, l'envers du decor," or Bread, Behind the Scenes, by Frederic Lalos who is one of the youngest bakers to have been awarded Meilleur Ouvrier of France, at the age of 26. (Sorry, my Google translator does not recognise "Meilleur Ouvrier.") On page 168 is La couronne bordelaise (the Bordeaux Crown), one of the French regional breads that are featured in the book. I find the shape really interesting, and finally a reason for my experiment on pumpkin!
Here we go.
246 g starter @75% hydration
202 g Sir Lancelot flour
60 g white flour
40 g coconut flour (or fine desiccated coconut)
77 g water
232 g cooked pumpkin puree
9 g salt
very fine zest from one medium orange
pumpkin seeds for decorating
(final dough weight 866 g and approx. dough hydration 70 - 72%)
Pumpkin Sourdough with Coconut & Orange
The orange and coconut is a combination that I always love. The fragrance is beautiful. But I'll probably not do coconut "flour" next time; it seems to have a "punctuating" effect, like grains and seeds, on bread. I am not sure if I am using that word right, but I suspect it is making gluten network harder to form, or something like that. Instead, coconut milk (or diluted coconut cream) would be a better choice.