Roasted pumpkin brings a really nice softness to our bread. It creates a super smooth and silky dough with a beautiful yellow tinge, and helps the final bread to retain moisture too. A little bit goes a long way!
Have fun with this one!
You will need
425g Strong White Bread Flour
7g Dry Yeast Sachet
220g Room Temperature Water
100g Roasted and Mashed Pumpkin (see method)
1 tsp Chopped rosemary leaves
For the pumpkin
Cut your pumpkin into wedges. You’ll need about half of a medium one. Scoop out the seeds. Score the flesh and rub with olive oil. Season with salt and pepper and roast in the oven at 200°C for 40 minutes, until soft and golden. Scoop out the soft flesh from the skin with a spoon, and mash. Leave to cool
For the bread
Weigh your flour into a large bowl, add the salt, rosemary, pumpkin and yeast
Measure your room temperature water into a jug and pour it into the bowl too
Mix the dry ingredients together, and add the water
Now, give everything a good mix until it all has come together. Give it some welly to get everything together, mixing and cutting in with a dough scraper is really handy at this point
Tip your dough out of the bowl onto an un-floured surface. Clean out your bowl with your scraper, and knead your dough well for 10-12 minutes
Make your dough into a ball, and place it back into your bowl with a cloth on the top. Rest it at room temperature for 60-90 minutes.
When the dough has risen nicely, it out of the bowl and press very slightly to flatten. Cut it into three pieces, and shape each piece into a very loose ball. Allow 20 minutes for the dough balls to relax.
Now, your balls are ready to shape into a pumpkin fougasse…
Place your pumpkins on parchment lined trays, cover with a cloth and rest for 10-15 minutes, meanwhile preheat the oven to 220°C fan/Gas mark 7
Bake your fougasses for 15 - 20 minutes until golden and crusty, allow to cool on a wire rack.