LONDON FERMENTED BREAD - BREAD WITH PUMPKIN
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Home​ - made sourdough with Dide yeast, Wheat flour and Pumpkin

​INGREDIENTS: 
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INGREDIENTS FOR THE NEW LEAVEN
​200 g wheat plane flour
200 ml spring water (45°C)
15 ml DIDE Yeast - Liquid Fermented Starter

INGREDIENTS FOR THE SOURDOUGH
390 g the new leaven
600 g wheat plane flour
300 ml spring water (45°C) 

INGREDIENTS FOR THE SALTY WATER 
18 g salt
100 ml spring water (45°C)  

INGREDIENTS FOR THE TOPPING
170 g grated pumpkin
30 g coconut oil
7 basil leaves
3 g salt
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/50 g corn flour (for covering the baking tray)/

TIME:
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​Preparation Time - 25 hours (It's easy: 24 h waiting & 1 h work only)
Baking Time - 50 mins

BAKING - TEMPERATURE:
​​
​Bake the bread in preheated oven 230°C 
230°C - 30 min. After 30 min reduce the T°C
210°C - 15 min 

INSTRUCTIONS:

- 1 - Make the New Leaven (25 hours before you bake):

Add 200 ml warm Water (45°C) and 15 ml Liquid Fermented Starter - DIDE Yeast to mixing bowl.  Place ​200 g Wheat Plane Flour in a container, after add the water with the DIDE yeast and stir well. Cover with lid and kitchen towel on the top of the container. Let it rest at room T 21 °C for 16 hours.

- 2 - Make the Salty Water:

Place 18 g Salt and 100 ml warm Water (45°C) in a container. Stir well and set aside.

- 3 - Make the Pumpkin Topping:

Place 170 g grated Pumpkin,  30 g coconut oil , 7 Basil Leaves and 3 g Salt in a container. Stir well and place in the FRIDGE for later.

- 4 - Make the Sourdough:

Mix the ready 390 ml  New Leaven with 300 ml warm water (45°C)  and stir well. Place 600 g plane Flour in a large mixing bowl and add the new leaven mixed with water.  Mix everything well until forms slightly sticky dough. Wet the dough and the mixing bowl with the salty water using your hands. Tip the dough into the bowl, cover (loose) with a lid and on top with kitchen towel. Let it rest at room T 21°C for 30 min. 

- 5 - Folding the Dough - 5 Folds:

Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop & wet the dough with your hands. Every time you turn the dough wet your hands & the dough with salty water. Press with gentle flicks to stretch slightly and then folding it over on top of the dough in few folds. After turn over the dough and fold again. Do this a total of 5 times. Tip the dough into the bowl. Wet the bowl and the dough with salty water and cover with a lid and kitchen towel. Let it rest for 90 min.

- 6 - Stretching & Folding the Dough - 4 Folds:

Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop and start pressing the dough making it thinner (it is smooth & stretchy). Wet the dough with salty water, after gently stretch it evenly, working your way around the edges until it is as thin as you can get it without tearing it (keep wet your hands and the dough till stretching the dough). After begin folding by grabbing some of the dough from the side and then folding it over on top of the dough in few folds. Turn over the dough, press with gentle flicks to stretch slightly and then folding it over again on top of the dough. Do this folding a total of 4 times. Wet the dough and tip it into the wet bowl. Cover with lid and kitchen towel on top. Let it rest for 2 hours at room temperature 21°C. After repeat the  folding of 4 times. Turn over the dough, press with gentle flicks to stretch slightly. 

- 7 - Place the Dough in a Tray dusted with Corn flour:

Sprinkle 50 g corn flour on the baking tray and turn the slightly stretched dough out on top. Spread little coconut oil on the top of the dough to prevent drying the dough.  Place the tray in cold oven to rest for 2 hours. After start deepening your fingers into the dough all over the surface then let it rest for another 3 hours. 

- 8 - Place the Pumpkin Topping on the top of the Dough:

Take the baking tray with the dough out of the oven and place it on the workin top. Swith on the oven to heat to 230°C . When the oven is ready heated take the Pumpkin Topping out of the fridge and sprinkle it evenly on the top of the dough.  

- 9 - Baking the Bread:

Place the baking tray with the dough with pumpkin topping in the oven preheated to 230°C. Bake for 30 min. After reduce the oven temperature to 210°C and continue baking 15 min. 

- 10 - Cool the Bread completely:

Transfer the bread to a cooling rack to cool to room temperature before slicing and eating.

- 11 - Ready Bread to eat and store:

Get delighted with 100% natural fermented bread with an authentic taste and wild bio nutritive. The bread will keep for up to a day out of the fridge (in a fridge up to 3 days). 
EAT HEALTHY FERMENTED BREAD - London Bread. 

Keep Baking & Enjoy ​

DIDE® YEAST