Sourdough Bread with Pumpkin and Goat Cheese | Gaggenau

INGREDIENTS
FLOUR 400 G.
DARK FLOUR 50 G.
SOURDOUGH 100 G.
WATER 300 G.
SALT 10 G.
RICE FLOUR -
PUMPKIN 150 G.
GOAT CHEESE 100 G.
PUMPKIN SEEDS 30 G.
METHOD
1- Knead sourdough, water and flour and rest for an hour to autolyze.
2- Add salt, knead and fold the dough, rest for half an hour.
3- Meanwhile, set the ‘’Gaggenau Combi Steam Oven’’ to 150 degrees with %100 humidity and cook cube shaped pumpkin pieces for 10 minutes.
4- Pat out the though to flatten, add pumpkin, goat cheese and pumpkin seeds in the middle of it, fold and place in a bread basket.
5- Keep it in the fridge for 16-24 hours for a fermentation.
6- Set the oven to 230 degrees , % 30 humidity and warm a cast iron pot in it.
7- Make cuts on the fermented dough, place in the warm cast iron pot and bake for 35 minutes.
Gaggenau is a manufacturer of high-quality home appliances and acknowledged as an innovation leader in design and technology “Made in Germany”. The company, with a history dating back to 1683, has revolutionised the domestic kitchen with its internationally acclaimed products. Gaggenau’s success is founded on technological innovation and a clear design language combined with high functionality. The difference is Gaggenau.