Danni is my inspiration, (fellow teacher, Canadian, baker, potter) http://www.thefreshloaf.com/node/57017/raisin-fennel-sourdough%C2%A0
I was intrigued with this recipe from foolishpoolish
http://www.thefreshloaf.com/node/7433/brioche-au-levain-recipe
Since we are all about the bread....
A friend brought me a butternut squash that weighed in at about 3Kilos. It is a big squash! So naturally I decided to try putting squash in bread.
Here is what I did,
AP flour 225g
Red Fife 70g
Squash puree (baked the squash and then pureed it) 100g.
Starter (100%) 115g
Water 150g
Salt 5g
Maple syrup 18g
Pumpkin seeds - toasted 75g.
1. Mix all but seeds by hand Let sit for 30 mins. add in seeds and do Stretch and folds to incorporate.
The interesting thing here is that both loaves were from the same dough. You can't really see in the picture but the rise was very different. One proofed in a linen lined bowl and one in a banneton. The one in the bowl didn't split for some reason and is much smaller. They smell great though, hopefully they will taste good too. I took my inspiration from Dani's current and honey loaf. I'm just starting to get brave enough to try putting my own spin on things.
