“Alex, please send us one of your favorite recipe – reflecting the topic autumn!” – that was the request of an Austrian magazine. At that time, I (still) did not have any – but, nothing better than that, as I got the chance to develop a new one from scratch.
The choice of the flour types was done very quickly (among my favorite ones: italian Tipo 0 violett and Semolina Rimacinata from bon’gu , as well as Einkorn whole grain flour for a great and crunchy crust). I wanted to keep this recipe on the easy side in terms of handling – so for leavening I chose a wild yeastwater poolish and total hydration was on a lower level than normally (providing you with some kind of shaping-training opportunity for the upcoming Sourdough Series recipes, with a much a higher hydration, as we will see).
My challenge: to catch autumn both taste- and color-wise. The solution: pumpkin. Using almost all of it. Starting with the peel and ending up with the seeds. An awesome nutty aroma in combination with this so beautiful and edible peel – this is how friendships are built: Nice to meet you – Mi amigo Hokkaido!
In addition to coriander and lime, the cherry on top is Fleur de Levain. Perfect harmony!
So let’s bake us happy!
Have fun with Mi amigo Hokkaido and Happy baking!
You still don’t have wild yeast water in your portfolio? HERE you will learn everything you need to know.
Fleur de Levain is new to you? Well, then you definitely missed the Sourdough Librarian here on the blog. Click HERE and read through this amazing interview with Karl de Smedt. Fleur de Levain adds a whole new aroma profile – HERE I show you the way how to make it.