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Pumpkin with Toasted Oats Baguette

Crusty pumpkin baguette with soft airy crumbs. I especially baked these to go with chicken curry.

Ingredients

Poolish:

  • 80g bread flour
  • 80g water
  • 1/4 tsp instant yeast

Main dough:

  • All the poolish
  • 180g bread flour
  • 80g mashed pumpkin
  • 40g to 60g water (depending on moisture level of mashed pumpkin)
  • 20g sugar (optional)
  • 1/2 tsp salt
  • 1/8 tsp instant yeast
  • 1 tbsp coconut oil (or butter)

Toasted oats

  • 30g rolled oats
  • 1 tbsp coconut oil (or butter)
  • 20g water

Method

  1. Mix poolish ingredients together in a tall glass container. Cover and set aside at room temperature till it tripled in volume (about 3 to 4 hours).
  2. Toast rolled oats in a dry pan for about 5 mins. Add in coconut oil or butter and stir to mix. Pour into a bowl and add in water. Set aside.
  3. Mix all ingredients of the main dough (except coconut oil) in a stand-mixer and knead till you get a soft pliable dough.
  4. Add in coconut oil and continue to knead till window-pane stage.
  5. Place the dough on a lightly-greased table top, stretch out the dough as thinly as you can. Sprinkle toasted oats all over the dough. Fold the dough over and round it into a ball. Cover and rest the dough for about 50 mins, or when dough doubled in size.
  6. Divide dough into 4 portions, round and rest the dough for another 10 mins. Shape each portion into baguette rolls. Cover, rest about 45 mins till doubled in size.
  7. Cover dough with tea towel and place in freezer for about 15 to 20 minutes. This makes it easier to score without deflating the dough.
  8. Meanwhile, preheat the oven at 230C, together with a baking tray at the bottom of oven.
  9. Get ready a clean tea towel and some boiling water – skip this step if you are baking with a steam oven.
  10. Remove dough from freezer and lightly dust with rice flour or bread flour. Score the dough and place into the preheated oven.
  11. Place tea towel on the baking tray (bottom of oven) and carefully pour in boiling water. Close the oven door.
  12. Bake baguette for about 8 mins, then remove baking tray with tea towel. Lower temperature to about 200C, continue to bake for another 12 mins.

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