Тыквенный хлеб. Подробный рецепт и технология приготовления самого осеннего хлеба

One batch – two loaves! In one video, you'll find two recipes: a tartine and a fragrant pumpkin bread. We've tried to answer the main question bakers ask: how to expand your display case selection without complicating the technologist's life? The video shows every step of the preparation process in detail – from autolysis to baking – so you can create both a truly rustic bread and a tender autumn pumpkin sourdough bread from a single batch. You'll find the detailed recipe and technique after the content. Contents: 00:00 - Introduction 00:43 - Autolysis 01:56 - Mixing the Dough for Tartine 02:19 - Mixing the Dough for Pumpkin Bread 03:32 - Lamination 04:34 - Dividing, Rounding, and Shaping the Dough 06:15 - Cold Proofing 06:48 - Bread Baking Mode 07:11 - Evaluation 07:46 - The "Secret" Ingredient Tartine and Pumpkin Bread Recipe and Technique: 0. Preparation: Pumpkin Puree: Boil the pumpkin and puree with a blender. Preparing the Seeds: Lightly toast the seeds, then cover with hot water (60-70°C) and let sit for 3 hours; 1. Autolysis Add all the flour and water to the bowl of a dough mixer and mix at low speed until evenly combined (about 3 minutes). Let it sit at room temperature for 60 minutes. 2. Main Mixing Add the starter to the autolysis and mix at low speed for about 5 minutes (until the gluten has developed). Then add the salt and maltose syrup, turn on high speed, and mix for about 4 minutes (until the gluten has developed moderately), gradually adding the pumpkin puree. 3. Lamination Stretch the dough out on the counter, spread the pumpkin seeds evenly over it, fold it, shape it into a round, and place it in a tray. 4. Fermentation Leave the dough to ferment at room temperature for 4 hours. During the first 2 hours, knead it 1-2 times. 5. Dividing and Rounding Divide the dough into 850g portions and round them. Cover with plastic wrap and let rise for 20 minutes. 6. Shaping Unshape using the "batard" method and place in molds, seam-side up. 7. Cold Proofing Temperature 3-4°C, time 20 hours. 8. Preparing for Baking Remove the dough pieces from the molds and score them. 9. Baking Temperature 260°C, with plenty of steam. After 20 minutes, reduce the temperature to 240°C, open the damper, and bake for another 15-20 minutes. Super Flour for National Baking - 800 g Super Whole Wheat Flour - 150 g Rye Flour - 50 g Water (15°C) - 650 g Sourdough - 300 g Pumpkin Puree - 250 g Salt - 20 g Pumpkin Seeds (dried) - 150 g Maltose Molasses - 20 g You can find a detailed printable recipe chart and cooking instructions on our Telegram channel: https://t.me/super_muka_horeca Link to the tartine recipe:    • Самый известный хлеб на закваске: рецепт х...   More information about tartine flour: https://super-muka.ru/tovar/national-... #superflour #breadrecipe #breadflour #sourdoughbread #tartinebread #rusticbread #pumpkinbread