PUMPKIN BREAD

Ingredients · Dry brewer's yeast: 4 g
· 00 flour: 500 g
· Clean raw pumpkin: 400 g
· Malt: 5 g
· Extra virgin olive oil Il Cavallino Special Edition: 20 g
· Salt up: 10 g
· Pumpkin seeds: 15 g
· Water at room temperature: 100 g
· Rosemary: 2 sprigs

Preparation To prepare the pumpkin bread, start by cleaning the latter: remove the seeds and internal filaments and cut it into wedges, and also remove the peel.
Place a pot of water on the stove and perfume with rosemary.
Place the pumpkin wedges in the steamer basket, cover with the lid.
Cook the pumpkin: it will take about 30 minutes, it should be soft and firm.
Pass the cooked pulp with a potato masher in order to obtain a puree. In a planetary mixer, sift the flour then add the pumpkin puree, yeast and malt. Insert the hook and operate the planetary mixer at low speed, and add the water gradually, it is important that this is at room temperature.
Continue to knead, increasing the speed, for at least 10 minutes.
When the dough is strung, you can add the salt: do not add it first, because if inserted too soon it would inhibit the leavening of the dough.
Let the salt absorb, continuing to knead for 2 minutes, then add the oil slowly and let it absorb too: it will take about 3 minutes. Transfer the dough to the work surface, roll it out slightly and proceed with the folds: fold the side flaps and then the upper and lower ones, as if to make a bundle.
Seal to form a ball and place it to rise in a large bowl. Cover with plastic wrap and let the dough rise for at least 3 hours in a warm place (for example the oven turned off with the light on), until it doubles in volume. Lightly flour the work surface and pour the leavened dough into it. Make the 4 force folds again, form a well-sealed ball as before and place it on the baking sheet covered with baking paper.
Let it rise for another 1 hour then, with a sharp knife or a cutter, make 8 cuts on the surface of the dough, to make it similar to a real pumpkin.
Spray a little water on the surface of the bread to make it moist, and distribute the pumpkin seeds inside the grooves you have carved.
Now bake the bread in a static oven preheated to 200 °, on the bottom of which you will have placed a pan with water, for the first twenty minutes: the water will form the necessary humidity inside the oven for correct leavening. After the first 20 minutes, remove the pan of water, lower the temperature to 190 ° and bake the bread for about another 35 minutes.
Let your pumpkin pana cool before enjoying it!