Pumpkin baguettes

To prepare homemade pumpkin baguits, we need wheat flour (higher or first grade), finished pumpkin puree, warm water, salt, refined vegetable oil, sugar and high -speed yeast (you can replace with fresh/pressed — 9 grams or dry — also 3 grams, that is, a teaspoon without a hill).

So, in a suitable dish, we sift wheat flour. It is better to take a bowl or a larger pan, since the dough in the process of fermentation will increase greatly in volume. Add salt, sugar and high yeast to flour. We mix everything very thoroughly so that all dry components are evenly distributed in volume.

We make a recess in the center and pour slightly warm water there, and also put pumpkin puree (I have it quite thick).

Knead the dough. When the flour moisturizes and absorbs water, add a tablespoon of vegetable oil without smell. The dough should turn out to be very soft, delicate, not at all sticky. Do not clog it with flour, since on the basis of dense and tight dough, air and lush pastries will not work, and pumpkin baguettes. We round the dough into the ball and put it in a bowl, which we lubricate with a small amount (literally a teaspoon — I did not indicate it in the ingredients) of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will no longer be pumpkin baguits.

After 2 hours of fermentation (time — the concept of relative, it may take more or less) yeast dough for pumpkin baguettes will rise very well, and will increase 2.5 times for sure. It is very tender and fluffy. If the dough rises weakly, then you are caught old yeast — now just increase the time of fermentation, and then do not spare and throw them away.

I decided to make 4 pumpkin baguette, but you can form more or less. Divide the dough into 4 pieces of the same size, round them, giving the shape of the colobes. Let us lie down for 5 minutes so that the dough rests.

We take one piece of solar dough and gently knead it on the working surface. Cover the rest of the pieces of dough with a towel or cling film so that they do not be swollen or covered with a crust.

Visually divide the dough into 3 parts. We fold one edge to the center, sealed the seam with a short punching with the edge of the palm.

Similarly, we repeat with the second end of the workpiece.

Now fold the dough in the seam in half and also seal the seam.

And now we roll the workpiece on the table with our palms to get a tourniquet. In thickness, it turns out about 3-4 centimeters. Similarly, we act with the rest of the dough. Now our workpieces for future pumpkin baguettes need to distance, that is, relax and rise — about 30 minutes in the warmth. I have a special form for baking baguettes, but you can use the usual opposition that I advise you to cover with parchment paper.

About 20 minutes before the start of baking, we turn on to warm up the oven — 250 degrees. At the bottom of the oven, put a bowl of water — pumpkin baguettes are baked in a water bath. The blanks were distanced and widened noticeably.

If you wish, you can grease them with egg yolk (you can not do this, but simply sprinkle the surface with water) and sprinkle the blanks with sesame seeds, but this is also optional. But to make a few slanting incisions with a knife I highly recommend that you will be beautifully open when baking. We cook pumpkin baguettes at 250 degrees for a couple of the first 10 minutes. Then we remove a bowl of water, reduce the temperature to 200 degrees and bagate for about 15 minutes.

It turns out such a delicious, sunny and rosy homemade pastries. We remove the finished pumpkin baguettes from a baking sheet or cool directly in the form (if you have a bagulate, it has holes in it). It's time to enjoy fresh, fragrant, crispy baking. By the way, they are so good that are still warm that they hardly have time to completely cool with you.

This homemade bread has a very interesting taste, amazing aroma, delicious color and there is absolutely no characteristic pumpkin flavor. A thin crisp and a very soft crumb. Be sure to try, friends!