Ingredients for a loaf
270 g of cleaned and diced pumpkin (preferably delica variety)
200 ml of water
400 g of Soft wheat flour type 0 type Manitoba
100 g of Remilled Wheat Semolina
3.5 g of dehydrated brewer's yeast (or 1/2 cube of fresh yeast)
10 g of salt
 
Directions
Start by steaming the pumpkin for about 15 minutes. When it is soft, remove it from the water to let it cool for 10 minutes. Once cooled, blend the pumpkin with 200 ml of water. Separately, add the Manitoba-type flour and the re-milled semolina in a bowl of the kneading machine, add the pumpkin and mix everything together. When the pumpkin is completely absorbed, cover the mixture with a plate or plastic wrap and let it rest at room temperature for about 30 minutes.
After the resting time, dissolve the brewer's yeast with a teaspoon of water and then pour it over the mixture. Proceed by kneading with the mixer hook for about 6 minutes. When the dough appears smooth and elastic, add the salt and knead again for about 1 minute until the salt is completely absorbed.
Grease your worktop, pour in the dough and give it a few folds so as to obtain a ball and then let it rest in a covered bowl for about 30 minutes.
At the end of the half hour, fold the dough again and let it rest for another 30 minutes.
After this resting time has also passed, repeat the folds, form a ball, place it in a covered bowl and let the dough mature for at least 12 hours (maximum 24 hours) in the fridge.
At this point, remove the dough from the fridge so as to leave it at room temperature for about 60 minutes.
After the resting time, sprinkle the work surface with a little semolina and put the dough in it: spread it out slightly in the shape of a disc and fold the ends inwards to form a loaf.
Line a baking sheet with the parchment paper, put the loaf in it, let it rise for 90 minutes and preheat the oven to 260 ° in static mode.
When the leavening is complete, cut the surface of the loaf and cook it for about 35 minutes: when you are about to bake your loaf, throw 4 ice cubes on the bottom of the oven, immediately lower the temperature to 230 ° and bake.
Once cooked, let it cool for 30 minutes before consuming it.
You can store your pumpkin loaf in a paper bag.



In cooperation with Stefano Cavada