Pumpkin Mares with Hermaphrodite Dough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g pumpkin meat, fresh (net)
- 60 ml water
- 250 g sourdouh (Hermann)
- 435 g flour, type 550
- 6 grams salt
- 40 g butter, melted
- 10 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Dice the prepared pumpkin flesh and cook with 60 ml water until soft (about 10 minutes). Then use the potato masher to mash the pumpkin into a sauce (do not pour off the water!). Let the pumpkin pulp cool down.
- Then knead all ingredients for approx. 7-10 minutes to form a dough. 30 min. Dough rest (room temperature).
- Then work the dough round and long and place with the hem down in a greased loaf tin (1 kg). Walking time approx. 45-60 minutes (covered).
- To bake:
- Bake for 10 minutes with steam at 230 ° C (O / U heat). Then, falling to 190 ° C, finish baking for 50 minutes. Total baking time: 60 min.
- Tips:
- I prefer to use Hokkaido pumpkin because it doesn`t have to be peeled. Butternut squash also goes well.
- The mare tastes very good when it is lukewarm with jam or just spread with butter.
- I deliver the Hermanntig according to my recipe Instructions for breeding a Hermann - sourdough without yeast.
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