Butternut Squash Sourdough Bread

The Butternut Squash Sourdough bread was baked in a Romertopf clay baker.  The dough was proofed and baked on the same day.  Although only 31% refreshed starter was added, the dough doubled in roughly 2hrs (room temperature at 30°C).  With the addition of butternut squash, the crumb is very tender.  The sugar from the butternut squash naturally extends the shelf life of the bread and the crumb remains soft much longer than plain white bread.  Pumpkin is a good substitute if butternut squash is not available.

A small ear!

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients

100g      Refreshed Sourdough starter (31%)
270g      Butternut Squash puree (84%) (or pumpkin puree)
310g      Bread flour
  10g      Rye flour

    4g      Salt (about 1%)
  14g      Butter 

Instructions

1.    In the stand-mixer bowl, add butternut squash puree and sourdough starter.  Stir to mix well.
2.    Add bread flour and stir to mix well.

3.    Use our hands and dough scraper, briefly knead the dough until a shaggy mass forms.

4.    Autolyse for 45min - 1hour.
5.    Add butter and salt.
6.    On speed 1, using the dough hook, knead the dough for 4min.  
7.    Chill the dough in fridge for 15min.  The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.
8.    On speed 2, knead the dough for 5min.  Cover the dough and rest 5min.

9.    On speed 2, knead the dough for 4min, then speed 4, knead 1min.  Dough would have become silky and reached windowpane.

10.  Proof at room temperature (RT) for 2hr or until double in size. (RT was about 30°C)

before bulk proof

After bulk proof, about 2hr

11.  Degas the dough.  (optional) I have the habit of flattening the entire dough as I don't like my bread to have large holes, although I still get them at times.

12.  Pre-shape the dough into a boule.

13.  Cover and rest the dough for 15min.

14.  Final shape the dough into any shape of your choice.

15.  Dust a proofing basket with rice flour.  

16.  Place the shaped dough into the proofing basket with its seams facing upwards.

17.  Final Proof the dough till it passed the finger poke test, ie. leave a slight depression when poked.  (Took roughly 30min-35min)

18.  Retard in the fridge for about 50min-3hr, this makes the dough slightly easier to score.

19.  While the dough is final proofing, preheat the oven with Romertopf clay baker / Dutch oven to 240°C for 45min-1hr.  (My oven can only reach maximum 210°C with the baker). 

20.  Tip the proofed dough onto parchment paper.

21.  Score the dough.

22.  Take the clay baker out from the oven.

23.  Remove the lid and carefully lower the baking paper together with the dough, into the clay baker.

24.  Put the lid back and put the clay baker into the oven. 

25.  Bake for 15min at 210°C (the highest my oven can reach with the clay baker).

26.  Take the bread out from the clay baker and put on a smaller tray.  Continue baking another 20min with the convection setting (fan setting). 

27.  Transfer the bread onto a cooling rack.  Cool for at least 2hrs before slicing.

28.  Voila!  Butternut Squash Sourdough Bread is ready to be enjoyed!