inspiration, palette, method
Total Active Time: 90 minutes
Total Rest Time: hours 41 and 1/2 hours
Total Cook Time: 45-50 minutes
Prep: 40 minutes
Ingredients
Starter:
3/4 cup and 1 tsp pumpernickel flour
3 tbsp and 1 tsp Dark Sourdough Starter
1/4 cup and 3 tbsp water (60 F)
Bread:
1 and 1/4 cup orange juice (60 F)
1 cup squash
1 and 1/2 cup & 1 and 1/2 tbsp pumpernickel flour
1 and 1/2 cup - 2 and 1/2 cups all-purpose flour
1/2 cup & 2 and 1/2 tbsp white rye flour
1 cup pumpkin seeds 1/4 cup clear flour
1/4 cup clover honey
1/4 cup molasses
1/2 tbsp zest orange
1/2 tsp elderflower
1/2 tsp rose hip
1/2 tsp cinnamon
1/8-1/4 tsp cloves
1/8 tsp galangal root
1/4 tsp instant yeast
2 and 1/2 tsp la baleine salt
+++
dusting flour:
5 tbsp all-purpose flour
1 tbsp semolina flour
Condiments: Apple Chestnut Butter
Method
Starter:
1. Prepare your palette board: measure the following ingredients and place them on a blank slab:
pumpernickel flour
Dark Sourdough Starter
water
2. Pour the flour, water and sourdough starter into a small mixing bowl. Lightly mix the ingredients together with your fingers until a sticky dough ball begins to form. Then, set the bowl aside at room temperature covered in plastic wrap for a total of 14-15 hours.
Bread: 1. Prepare your palette board: measure the following ingredients and place them on a blank slab:
orange juice
squash
pumpernickel flour
all-purpose flour
white rye flour
pumpkin seeds clear flour
clover honey
molasses
elderflower
rose hip
cinnamon
cloves
galangal root
instant yeast
la baleine salt
2. In a large mixing bowl, combine the flours, salt and instant yeast. Lightly toss the bowl in order to completely combine the ingredients.
3. Next, begin to add the wet ingredients: squash, molasses and clover honey. Finally, pour three-fourths of the orange juice into the large bowl and the other one-fourth into the bread starter bowl. Then, add the bread starter and orange juice to the large bowl of ingredients and mix with your fingers until combined.
4. Knead and Stretch: Using your hands, mix the ingredients together until a dough ball begins to take shape, adding flour as necessary in order to eliminate any unmanageable stickiness. Using one hand, scoop the bottom of the dough with your palm, and taking your other hand, stretch the dough‘s top as far as it will go over the dough and back into the bowl a series of times until the elasticity is such that the top of the dough can be stretched far out of the bowl and the more you stretch it before tucking it back in upon itself and underneath the dough the more blossomed the dough becomes and the texture smoother and softer.
5. Cover the dough with plastic wrap and let the dough sit for one hour and a half. 6. Stretch and Fold Sequence # 1: On a well-floured surface, release the dough and with your hands, stretch the dough into a rectangle across the surface. Spread one-third cup of the pumpkin seeds across the surface of the dough and press them into the dough.
7. In a series of threes, fold the dough from left to right or right to left and then once more from bottom to top or top to bottom.
8. When the sequence is complete, tuck the dough underneath itself and then place it seam-side down back into the bowl. Cover the bowl with a cloth or plastic wrap and let it rest for one hour at room temperature.
9. Stretch and Fold Sequence # 2: Remove the cover from the top of the bowl and place the dough back onto the well-floured surface. Stretch out the dough into a rectangle for the second time. Once again, evenly spread the second one-third-cup of pumpkin seeds and press them into the dough. Fold the dough in threes from left to right or right to left and then from top to bottom or bottom to top. Again, tuck the edges of the dough underneath itself, replace it into its bowl and let rest at room temperature covered for one hour.
10. Stretch and Fold Sequence # 3: Remove the cover from the top of the bowl and place the dough back onto the well-floured surface for a final sequence. Stretch the dough onto the surface into a rectangle and evenly press the remainder of pumpkin seeds, the orange zest and the spices one by one into the bread before folding the dough from right to left or left to right in threes followed by bottom to top and top to bottom. Fold the edges of the dough underneath itself, return it the bowl and once again let it rest for thirty minutes at room temperature.
11. Prepare a loaf pan with a piece of wax paper and flour it with dusting flour. Place the dough into the loaf pan and stretch it so that it hugs the sides of the entire vessel. Finish it by sprinkling the dusting flour on the top of the loaf, cover it with a cloth or plastic wrap and place it back into the refrigerator for a total of twenty-four to twenty-seven hours.
Heat—
Bread:
1. Preheat the oven to 500 degrees F. Remove the loaf from the refrigerator. Empty the loaf from the loaf pan and place the pan in the preheating oven while allowing the loaf to rest, covered, on the wax paper, seam-side up, for one hour.
2. Lower the oven temperature to 460 degrees F and using oven mitts, remove the pan from the oven. Lift both the dough and the wax paper into the loaf pan and place a square thin baking sheet directly on top of the loaf pan in order to keep the dough-filled vessel covered.
3. Place both the dough-filled loaf pan and baking sheet covering it directly on the center rack of the oven and close the oven door. Bake for thirty minutes covered. Remove the baking sheet from the top and continue to bake for an additional fifteen minutes or until the top of the loaf is crispy and dark and the bottom of the loaf grants a hollowed sound when gently tapped. 4. Let cool for at least two hours before consumption.
Taste & Enjoy!
Color to the Method—
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