Pan de Calabaza con Masa Madre
Serves 1
Directions
- 1Mix 350 grams of water with 500 grams of bread flour.
- 2Let it rest for 30 minutes.
- 3Add the sourdough.
- 4Let it rest another 30 minutes.
- 5Add salt and pumpkin.
- 6Mix the dough and pumpkin.
- 7Let it rest for 45 minutes.
- 8Make folds in the dough.
- 9Let it rest for 45 minutes.
- 10Make folds in the dough again.
- 11Let it rest for 45 minutes again.
- 12Shape the dough and place it in a banneton.
- 13Refrigerate for 12-24 hours.
- 14Score the bread dough.
- 15Bake for 45 minutes at 250°C.
Ingredients
- 350 gr agua
- 500 gr harina de fuerza
- 100 gr masa madre
- 150 gr calabaza
Tips
- Autolysis is the process where water is mixed with flour and left to rest.
- Fermentation in block consists of giving rests and folds every 45 minutes to an hour.
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