Real Bread for Buntingford and surrounding villages

Spooky sourdough

Spooky sourdough

I’ve been working on some Hallowe’en-themed breads using some lovely little squash from my allotment. Roasted with thyme and seasalt, the squash flesh is going in to a pumpkin sourdough with added toasted pumpkin seeds, and a brioche-style enriched dough that I’m planning to enhance with some cinnamon and brown sugar.

The final dough is going in to the fridge for a long, slow overnight proof. Fingers crossed for the resulting rolls.

Squash hollowed out and ready to roast
A little thyme and seasalt to boost flavour
Squash flesh ‘squashed’ into the dough
Pumpkin seeds toasted
And added to the waiting dough
A neat, tight ball of squash and pumpkin seed sourdough ready for bulk fermentation























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