Küchenlatein

Boaz from Grainpower chose coloured breads for the 14 th editon of Bread Baking Day. The only limitation is that whatever gives the bread colour must be natural. No problem, I like the colour which

give to the bread crumb. The whole family liked it.


I have already baked breads with pumpkin puree but neither this nor this had this wonderful colour.

Unfortunately I had to take a picture from the whole bread with artificial light.


The recipe is easy. I made a preferment from 125 g all-purpose flour (Weizenmehl 550) , 150 g water, 1/8 tsp dried yeast. About 16 h later I added 250 g pumpkin puree, 375 g all-purpose flour, 30 g toasted pumpkin seeds, 1 tsp. dried yeast and 10 g salt. Knead until the dough comes together and adjust the water or flour amount if necessary. Let rest until doubled in volume, form a boule and proof until a finger print doesn't come out quick. Bake on a baking stone at 220°C for about 40 minutes until the internal temperatur reaches at least 90 °C.

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