Pumpkin bread

Ingredients

• 150 ml water at room temperature
• 150 g flour
• 2 g pressed yeast
• the whole night
• 2 g pressed yeast
• 50 ml warm water
• 250 g pumpkin puree
• 1.5 h. l. year
• 400-500 g sifted flour

Cooking

Step 1

In the evening we make a night dough, mix everything and put it under a film at room temperature for 10-12 hours.

Step 2

In the morning, add pumpkin puree to the dough that has come up (bake the pumpkin in slices in foil and punch with a blender) + 2 g of pressed yeast dissolved in 50 ml of warm water to a cap and sifted flour so much that the dough slightly sticks to your hands.

Step 3

Roll the dough into a ball and set to rise for 30 minutes, then do one folding and another 40 minutes to rise.

Step 4

From the total amount of dough we separate a small piece (60-70 g). From the dough we form a loaf and a small ball. We take a glass, grease the bottom with vegetable oil, make a recess in the loaf (to the very bottom) and insert a small ball. Sprinkle with a little flour and let rise well. Before planting in the oven, we make cuts.

Step 5

Preheat the oven in advance with a baking sheet or baking stone to 240°C. We drag our bread and bake for 10 minutes with steam, then reduce to 200 ° C and bake for another 20 minutes. Cool on a wire rack. Enjoy!