“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.
- 240 g Tipo 0, italian flour available at bongu.de
- 50 g Semolina Rimacinata available at bongu.de
- 30 g Einkorn wholegrain flour
- 10 g Fleur de Levain
- 60 g Yeastwater active
- 170 g Water ccold
- 80 g Hokkaido pumpkin in cubes (with peel)
- 1 handful Pumpkin seeds roasted and chopped
- 1 handful Hokkaido pumpkin peel chopped
- 1 handful Coriander fresh, chopped (alternative: parsley)
- 1 piece Lime
- 6 g Salt
- 5 g Oliveoil
TA (Hydration) 173 (73%)
60g Yeastwater, active
Mix all pre-dough ingredients. Depending on the power of your yeastwater, let it rise between 8 and 12 hours until the Poolish has doubled in size (put it into a high bin or container).
Some water for steaming
Lime zest and juice, qty at your choice
1 handful koriander or parsley, chopped
Cube the Hokkaido pumpkin, steam it with a little bit of water until it gets soft, mash it, add lime zest, juice and coriander and keep it well covered in the fridge until you continue with the main dough (take it out of the fridge roughly 1 hour before mixing the main dough).
180g Tipo 0, italian flour
50g Semolina Rimacinata
30g Einkorn wholegrain flour
65g Hokkaido pumpkin purée
10g Fleur de Levain
170g Water (cold)
Mix the flours with Fleur de Levain, water, poolish and the pumpkin purée and let it rest well covered for 45-60 minutes at room-temperature (Autolyse).
1 handful pumpkin seeds, chopped
1 handful Hokkaido pumpkin peel, chopped
Add salt to the autolyse-dough and knead your dough for 4 minutes with your mixing-machine (low level), until it releases from the bowl. Next: add the oliveoil (lower your speed while adding the oil and increase speed once the oil has been absorbed). Now knead the dough at high speed, until the dough releases from the bowl, the dough develops good gluten and you are able to perform a good window-pane-test (dough temperature 26-27 degrees Celsius). You are ready? Than just add the pumpkin seeds and peel and mix at low speed for 30 seconds (low speed is very important for protecting the gluten from damage).
The indicated hydration (73%) does not include the water for steaming the Hokkaido pumpkin.