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Trader Joe’s was almost giving away avocados and butternut squash this week – $1 and $1.99 respectively. So in addition to making guacamole three days in a row, I decided to make two loaves of Butternut Squash Sourdough. I substituted one cup of flour for one cup of butternut squash, and I drastically reduced the water in the recipe.

The result was a tasty and wet bread. Super with butter or shaved and slightly melted pecorino romano cheese.

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Recipe

  • 2.5 cups bread flour (King Arthur’s)
  • 1 cup cooked mashed butternut squash (oven roasted or microwaved)
  • 1.5 tsp salt
  • 1/3 cup fresh starter (mine is approx 140℅ hydration – what can I say except it works for me and I was about 100 loaves in before I learned how to calculate that!)
  • 1/2 – 3/4 cup water (I used 3/4 cup and the dough was like batter. It worked but I may use less next time)

In the pictures below, you’ll see the measurements are double because I made two loaves at the same time. I used the no knead method from breadtopia.com only the final rise was in the refrigerator, which helps me handle soupy doughs.

First, the gorgeous squash:

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Now cooked and mashed, next to a floating starter:

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The dough at 0 hours and after a 14 hour bulk fermentation in 65-68′ room.

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In the following pictures, you can see how wet the dough is and the nice yellow-peach color.

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I put one boule into a colander lined with a heavily floured tea towel. I was worried about how wet the dough was, so to make sure at least one loaf survived the transfer to the baking vessel, I put the second dough in a basket lined with oiled saran wrap.

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The final proof was nine hours in the refrigerator, and then I put the cold dough straight into preheated baking vessels.

  • 500 for 20 min
  • 450 for 10 min
  • 450 lid off for 8 min

You can see the difference between the floured boule and the oiled batard.

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I mixed the dough for a while (with a spatula) but clearly some of the dough was un-squashed, giving the crumb a lightly marbled look.

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Oh, and don’t forget to toast the seeds! A little oil, salt, pepper, chili powder. My kids like these more than toasted pumpkin seeds.

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