Drive away with green broad beans and ricotta
Bakery products from Italy
5 hours 30 minutes
translated by Italian with
Fragrant loaves made with raw pumpkin blended with an intense aroma and delicate flavor. With this dose I make two medium-sized loaves (about 350 g each), but you can also choose to prepare a single larger loaf
Cut into cubes the pumpkin already washed and removed from the skin. Blend it finely with the oil until a smooth and creamy mixture is obtained.
Put the flours in the planetary (or on a pastry board), add the pumpkin, the yeast dissolved in warm milk, the barley malt. Operate the planetary, add the salt. Form two cakes that you must cover and leave to rise in the oven for at least an hour and a half / two.
Take back your dough, put the dough on the work surface and give it the shape of a square. Pull the corners first towards the outside and then towards the center overlapping them. Turn 30 ° and repeat the same operation.
Return the dough to rise for 40 minutes. Repeat the same operation twice more.
Cut the surface of the loaves with a sharp knife, bake in a hot oven at 220 ° for 30 minutes with a basin of water so as to keep the bread moist and soft. If you have used a refractory stone.
After the time has elapsed, remove the baking dish from the oven and continue cooking for another 15 minutes.
You will understand that your pumpkin bread is ready when, beating with the knuckles on the crust, you will hear a dull sound. Let cool on a wire rack and taste.