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Pumpkin Parmesan and Garlic sourdough


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Ingredients

8 portion(s)

Dough

  • 300 grams active sourdough starter, I used a white bakers flour sourdough starter
  • 225 grams filtered water, tap water is ok if need be
  • 500 grams flour, organic white bakers flour
  • 15 grams fine celtic sea salt
  • 5 cloves garlic
  • 200 grams pumpkin no skin, cooked pumpkin
  • 100 grams parmesan, cut into matchbox sized pieces
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Recipe's preparation

    Sourdough
  1. Place garlic and parmesan into mixing bowl speed 7 for 4 seconds

     

    Add cooked pumpin speed 5 for 3 seconds 

     

    Set aside

     

     

  2. Mixing the dough

     

     

    Place dough flour water and salt into bowl and mix speed 6 for 10 seconds

    Dough mode for 3  minutes

     

    Let dough rest for 20 minutes in bowl

     

    Dough mode for 5 minutes

     

    Place into a large well greased bowl and Cover bowl with glad wrap very firmly so it is air tight and let dough prove to double its size - usually 4-6 hours less if its quite warm.

    Dough can even be set aside  over night in the fridge and then take out in morning - and then continue proving until doubled in size

    Place pumpkin mix onto top of doubled dough and then hand knead until pumpkin mix is sufficiently mixed through. A well greased board and greased hands will make this easier.

     

     

    Pour into bread tin - this is a little tricky so oil up your hands in advance so dough will not stick to you  

     

    Cover in glad wrap and prove again for up to 2 hours or until doubled in size again.

     

    Remove glad wrap and place into oven for approx 40 minutes or untl bread sounds hollow when you tap it. Tip out onto cooling rack.

     

    Sourdough will still be cooking inside so please do not cut for about half an hour. As this will dry your bread out - so as tempting as it is please resist.

     

    Serve with delicious cultured butter and chicken liver pate.

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Tip

You can use spelt flour - or bakers flour.  My family enjoy the bakers flour - I prefer the spelt.  

 

My sourdough starter for this recipe is a organic white bakers flour however you could easily use  a rye starter - it was given to me by a friend. You need to feed it bakers flour and water regularly or it gets very angry at you and goes very sour.  See if there are any local sourdough workshops happening in your area - it really is an interesting process.

 

Don't be scared to give it a try in your thermomix model 5 or TM31

I get my bakers flour from Furney's Flour Mills in Dubbo

let me know how you go 

cheers Belinda


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi...

    Submitted by GeorgieGina on 7. August 2017 - 10:39.

    Hi

    Just wondering how long you cook the bread for?
    Do you really need to put in 300g of the bread starter?

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  • Absolutely delicious

    Submitted by kesub on 4. December 2015 - 00:27.

    Absolutely delicious

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