1794. Sourdough Pumpkin Sandwich Bread

I had some extra butternut squash that I didn't want to turn into a soup, so I made this sourdough pumpkin (actually, butternut) sandwich bread. 

In most recipes that ask for pumpkin, I prefer to use butternut squash because pumpkin holds so much water and might distort the recipe because of that. It also tends to be stringy. Butternut puree has less water so it is much firmer and helps control the recipe more. 

Ingredients:

150g levain 

260g flour

150g cold puree pumpkin 

50g liquid milk

30 g milk powder

25 g honey

30 g butter or olive oil 

Method:

Mix all ingredients and knead for 10-15 minutes. Let the dough rest for an hour. Form the dough, put it in a toast pan, and place it in a warm place for 4-5 hours. Bake toast in the oven at 400F for about 45 minutes.

صحة و عافية