Pumpkin and Almond Sourdough #Shorts

Autumn is here and with it come fall flavours! Celebrating the bountiful harvest at the end of the growing season with warmer flavours. This bread is made with roast pumpkin, toasted slivered almonds and just a touch of cinnamon.
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👇 For the dough 👇
80% bread flour
10% whole wheat flour
10% rye flour
78% water
2.3% salt
20% levain
28% pumpkin puree
18% toasted sliced almonds
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Directions:
Mix the flour and water by hand or machine until just mixed. Autolyse for 30-45 minutes. Add the levain followed by the salt. Once the dough is strong add the pumpkin puree and cinnamon.
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DDT - 28-30°C. Bulk ferment for 3.5 hours with 2 folds. Preshape and rest for 30 min. Final shape into banettone and a cold overnight proof. Remove the dough 1-2 hours before you want to bake it. Bake hot!

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Видео Pumpkin and Almond Sourdough #Shorts канала Matthew James Duffy