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Pan de Calabaza con Masa Madre

Serves 1
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Directions

  1. 1Mix 350 grams of water with 500 grams of bread flour.
  2. 2Let it rest for 30 minutes.
  3. 3Add the sourdough.
  4. 4Let it rest another 30 minutes.
  5. 5Add salt and pumpkin.
  6. 6Mix the dough and pumpkin.
  7. 7Let it rest for 45 minutes.
  8. 8Make folds in the dough.
  9. 9Let it rest for 45 minutes.
  10. 10Make folds in the dough again.
  11. 11Let it rest for 45 minutes again.
  12. 12Shape the dough and place it in a banneton.
  13. 13Refrigerate for 12-24 hours.
  14. 14Score the bread dough.
  15. 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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