butternut squash dessert and weekly sourdough bread

Butternut squash dessert

I found a nice butternut squash the week before. My original aim was to make a hearty soup, but I decided in the last moment to make a dessert with it.

here is the recipe:

  • peel the coating and cut in pieces (mine were around 1-5 cm width and 7 cm length)
  • add 2 cups of sugar, mix
  • add 1.5 tsp salt and 6 cups of water
  • bring to a rolling boil and simmer at medium heat for 40 min
  • add 1.5 tbs lemon juice and boil for another 5 min
  • take the squash bits on an oven pot, add 2 cups of the liquid*, sprinkle with chopped nuts (I have used hazelnut) (optional)
  • bake at 350F pre-heated oven for 20 min**
  • enjoy! (top with a scoop of ice cream if you wish and tell me this was not a good idea πŸ™‚ )

*I have had around 1 liters of the liquid, which is yummy. Drink it as it is, or use less waterΒ 

**You can bake longer to thicken the liquid

Sourdough

My sourdough today was kind of sticky dough and as a result did not keep it shape well. But there was oven spring and it looks great πŸ™‚

sourdough loaf with oats and black olives

Here is a fantastic sourdough with a hint of trolled oats and black olives πŸ™‚

This loaf was my first trial of a rectangular shape πŸ™‚ I learnt a while ago that sticky dough do not keep its shape well if does not have enough support. So I used one of my oven pots to prove and bake this loaf.

I would do this loaf again; the crust was thin and soft (the way I love it) and it tasted amazing!

The recipe is similar to others:

  • 1 1/3 cup 100% whole wheat starter (fed Friday night and then on Saturday morning prior to saving half in the fridge; used to make the dough in the afternoon)
  • 2 cups water; mixed the starter and water well with the help of a fork until it became kind of frothy
  • 2.5 tbs sugar; mixed well into the starter/water mix
  • 4.5 cups of bread flour, 1.5 tbs salt, and 200 grms of pitted black olive-halved: (approximately 1.5 cups). Formed a shaggy dough, closed the lid, kneaded every 30 min or so three times until dough looked like forming. At the end of folding stage dough was too sticky (must be the olives’ juice), so I added 1/3 cup of rolled oats to help with the moisture
  • let rest at room temperature over might
  • since it was a kind of sticky dough, I decided to place it in a large rectangular oven pot lined with parchment paper
  • sprinkled top with more oats, placed in a nylon bag, tied the ends, and proved for 4.5 hours at room temperature
  • baked in non-pre-heated oven at 350 F for one hour

wet sourdough loaf

This sourdoughΒ was wet; way stickier than my previous ones.

As expected, it turned out to be just great in terms of the air packets. ItΒ is not the best looking loaf, but it is expected from such a wet dough (which is hard to shape).Β 

I could not help and enjoy a big slice with butter when it was still warm Β πŸ™‚

I am very happy with this starter; it does not yield big air packets, but it is consistent and crumb is always well structured. See the little air packets all around? πŸ™‚

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: