The Pétrin

No, not ham, it's turkey bacon!

Since the time that France has adopted the color orange for the month of October and that the stalls are full of Cucurbits in all genres, it is the first time I let try by buying a pumpkin! To my discharge, it must be said that this vegetable is not part of my culinary traditions: to my knowledge, the Tunisian Jewish cuisine uses this in only 2 vegetable dishes, couscous, bean and pumpkin (also excellent but I eats only that of my mother!) and squash fritters with honey traditionally eaten on the day of the Jewish new year.
This time, it does not take me much to convince me to leave the children finally enjoy the famous donuts, the tidal wave of recipes using pumpkin on blogs Anglo-Saxon, the competition 750g especially this (click)!
You would expect, of course, to a pain that I switched to my first attempt and I was not difficult to find the recipe that I wanted, that of a real pain in the soft economy and to the crust crisp.
At the After hours party Zorra where participants at the World Bread Day are used to make one of recipes for the event, it was BakingHistory that I selected and reviewed to my sauce .
He did not last long!

(for a large loaf)

Pumpkin puree

The pumpkin is made up of more than 95% water, it is essential when we want to incorporate it in solid (bread dough, cake, pie, cookies) eliminating the majority of this water to avoid détrempage. For this it is better to cook the pumpkin with steam or even better to cook in the oven.

I used butternut squash from the provence of shares sold (1 / 4 pumpkin) and without seeds.

Preheat the oven 5 th (150 ° C). Slightly oiling baking sheet.
Expand the shares in increments of 1 to 2 cm wide and lie down on the baking sheet. Bake and cook until the meat is tender (cooking time depends on the amount of pumpkin, I left 40 minutes to about 1.6 kg of butternut squash).
To open the oven door to let off steam and let the pumpkin cooked dry inside.
Purée the press or puree the robot according to the desired consistency. Store in refrigerator covered with a film food for several days or freeze in ice cube trays.

Note: if puree drain a little, let drain in a sieve but if it seems too full of water, drying in the oven again

Preparation of bread

In a large bowl, add flour and mix with dry yeast. Add salt and sugar, mix and dig a well. Pour the pumpkin puree, milk, water and soft butter and mix with a wooden spoon from the center and expanding the movement towards the edges of the bowl to incorporate flour.
Once the paste is detached from the edges of the bowl and form a clump around the spoon, the transfer on the work plan and flour lightly knead about ten minutes until it is soft, smooth and elastic.
Put the dough ball in bowl, cover and let rise about 1h30 or time that the dough double in size.

Transfer the dough on the work surface and lightly flour crush gently with your hand. Add the pumpkin seeds and mix to incorporate them into the dough evenly.
Shape dough into ball big tight regular and lay it on a baking sheet sprinkled with semolina wheat or corn (if not, put food on the plate baking paper).
Cover and let stand for about 1h30 (the dough should be inflated but not double in volume, it is ready as soon as the imprint of the finger pressed gently on the surface slowly returns to its original position).

After 2 min of cooking, spray the oven walls with water to create mist, continue cooking for 10 minutes and then lower the thermostat 7 (210 ° C) and continue cooking 30 to 40 min .
The bread is cooked when its surface has a color caramel and clear that the bottom sounds hollow. Cool on rack.

Note: If the bread loses its crispness when cooled back to the 5 th oven (150 ° C) minutes.

For someone as passionate and gourmet bread as I always looking for new experiences, tastes and textures to discover Bakery, World Bread Day is a wealth of new revenues to be explored.
For the 3rd consecutive year, thanks to the initiative of Zorra, this event created by the UIB (International Union of Bakers and Bakers-Confectioners) is also celebrated successfully on culinary blogs that mark this day with a new bread.
Even in the doldrums - children on holiday, full laundry, meal preparation in the chain - impossible for me to overlook the Day of the Bread and for once is a recipe for bread barely out of the oven (or almost ...) I propose that rather than digging through my archives.
As soon as I saw this recipe on the forum by Dan Lepard, I was immediately seduced the one hand the ingredients new to me (I already tested breads with olives, but black or onion whites but even the associated 2!), across the technique to Dan Lepard kneading sequences associated with minimum-phase short rest and especially the use of an old method used by bakers to maintain long soft bread consisting précuire to a part of flour and water from the pétrissée as a roux.
This method also known as Tang zhong Asia (tested in buns, I'll you!) Allows the dough to absorb more water during the kneading by promoting the heating of starch gelatinization content in flour, and it is this which gives moisturizing large soft bread incredible.
And the taste ... if you love pizza, you will quickly peel onions .. after all, today is the day of pain

(for 9 rolls Individual)

Coarsely chop onions.
Melt the butter in a large saucepan, add chopped onions and fry for a few seconds on high heat. Reduce heat, cover the pan and cook about 10 minutes or until onions are tender.
Outside heat, add flour (1) and mix rapidly and add cold water and whisk to get a thick paste without lumps. Back on low heat and cook without ceasing to beat until boiling. Off heat, add the balsamic vinegar and mix (the vinegar helps to keep bulbs purple color pink instead of blue to become the cooking!)
Transfer the mixture into a large bowl, add the green olives coarsely cut, mix and set aside until the mixture is lukewarm.

Pour the flour (2) in the bowl, add yeast, mix then add the salt and knead together to form a soft dough. Cover with a clean cloth and let stand 10 min.
Transfer the dough on the work surface and knead lightly oiled 10 sec. Cover and let stand 10 min. Knead 10 seconds, cover and let stand 10 min. Repeat this sequence again 1 knead 10 times and then dry, cover and let stand 30 min.

Note: The dough is worked very little, the sequences work / rest of the dough give successive body. The dough rises a total of 70 min.

Sprinkle a large baking sheet with parchment paper.
Lightly flour the work plan and spread the dough about 20 cm x 25 cm. Spray or brush with a brush with a little water and then sprinkle with a veil of cornmeal. Cut dough in 9-cut pieces of size roughly equal-spaced and submit the prepared baking sheet. Cover and let stand for about 1h30.

Preheat oven 7 th (210 ° C). Oven and bake 25 minutes. Cool on rack.