Pumpkin baguettes

Bread 493 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Pumpkin baguettes
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Homemade baguettes with pumpkin puree are very beautiful and sunny pastries. They can be cooked not only in season, but throughout the year - just prepare more pumpkin puree in advance. This homemade bread has a very interesting taste, amazing aroma, appetizing color and absolutely no characteristic pumpkin flavor. Thin crispy crust and very soft crumb - you'll love it!

How to make pumpkin puree for the winter, I shared with you in this recipe. You can do it easier and faster if you are in a hurry - just soften the pumpkin pieces in a microwave oven at the highest power. When kneading yeast dough, it is important to remember that the amount of wheat flour directly depends on its moisture content, as well as the consistency of pumpkin puree.

Ingredients

Directions

  1. To make homemade pumpkin baguettes, we need wheat flour (premium or first grade), ready-made pumpkin puree, warm water, salt, refined vegetable oil, sugar and fast-acting yeast (can be replaced with fresh / pressed - 9 grams or dry - also 3 grams, then there is a teaspoon without a slide).
  2. So, sift wheat flour into a suitable dish. It is better to take a larger bowl or saucepan, as the dough will greatly increase in volume during fermentation. Add salt, sugar and fast-acting yeast to the flour. We mix everything very thoroughly so that all dry components are evenly distributed throughout the volume.
  3. We make a recess in the center and pour lukewarm water there, and also put pumpkin puree (I have it quite thick).
  4. Knead the dough. When the flour is moistened and absorbs water, add a tablespoon of odorless vegetable oil. The dough should be very soft, tender, and not sticky at all. You should not hammer it with flour, because on the basis of a dense and tight dough, airy and fluffy pastries will not work, and pumpkin baguettes are just that. We round the dough into a ball and put it in a bowl, which we grease with a small amount (literally with 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 do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. 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 be no pumpkin baguettes.
  5. After 2 hours of fermentation (time is a relative concept, it may take more or less) the yeast dough for pumpkin baguettes will rise very well, increase in volume by 2.5 times exactly. It is very soft and fluffy. If the dough rises poorly, then you have come across old yeast - now just increase the fermentation time, and then do not regret it and throw it away.
  6. I decided to make 4 pumpkin baguettes, but you can mold more or less. Divide the dough into 4 pieces of the same size, round them, giving the shape of koloboks. Let it sit for 5 minutes to rest the dough.
  7. Take one piece of sun dough and knead it gently on the work surface with your palms. Cover the rest of the dough pieces with a towel or cling film so that they do not dry out or become crusty.
  8. Divide the dough into 3 parts visually. We fold one edge to the center, sealing the seam with a short punching with the edge of the palm.
  9. We repeat in the same way with the second end of the workpiece.
  10. Now fold the dough in half along the seam and seal the seam in the same way.
  11. And now we roll the blank on the table with our palms to make a tourniquet. In thickness, it turns out to be about 3-4 centimeters. We do the same with the rest of the dough pieces. Now our blanks for future pumpkin baguettes need to distance themselves, that is, rest and rise - about 30 minutes in the warmth. I have a special baking dish for baguettes, but you can use a regular baking sheet, which I advise you to line with parchment paper.
  12. About 20 minutes before the start of baking, turn on the oven to warm up - 250 degrees. We put a bowl of water on the bottom of the oven - pumpkin baguettes are baked in a water bath. The workpieces were spaced and rounded noticeably.
  13. If you wish, you can grease them with egg yolk (you can skip this, but simply sprinkle the surface with water) and sprinkle the blanks with sesame seeds, but this is also optional. But I highly recommend you to make several oblique cuts with a knife - then the baguettes will open up beautifully when baking. Cooking pumpkin baguettes at 250 degrees for the first 10 minutes. Then we remove the bowl of water, lower the temperature to 200 degrees and bake the baguettes for about 15 minutes more.
  14. It turns out here such an appetizing, sunny and ruddy homemade pastry. Remove the finished pumpkin baguettes from the baking sheet or cool them right in the mold (if you have a baguette holder, there are holes in it). It's time to enjoy fresh, flavorful, crispy baked goods. By the way, they are so good still warm that they hardly have time to cool down completely.
  15. This homemade bread has a very interesting taste, amazing aroma, appetizing color and absolutely no characteristic pumpkin flavor. Thin crisp and very soft crumb. Be sure to try it, friends!

Pumpkin baguettes



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Homemade baguettes with pumpkin puree are very beautiful and sunny pastries. They can be cooked not only in season, but throughout the year - just prepare more pumpkin puree in advance. This homemade bread has a very interesting taste, amazing aroma, appetizing color and absolutely no characteristic pumpkin flavor. Thin crispy crust and very soft crumb - you'll love it!

How to make pumpkin puree for the winter, I shared with you in this recipe. You can do it easier and faster if you are in a hurry - just soften the pumpkin pieces in a microwave oven at the highest power. When kneading yeast dough, it is important to remember that the amount of wheat flour directly depends on its moisture content, as well as the consistency of pumpkin puree.

Ingredients

Directions

  1. To make homemade pumpkin baguettes, we need wheat flour (premium or first grade), ready-made pumpkin puree, warm water, salt, refined vegetable oil, sugar and fast-acting yeast (can be replaced with fresh / pressed - 9 grams or dry - also 3 grams, then there is a teaspoon without a slide).
  2. So, sift wheat flour into a suitable dish. It is better to take a larger bowl or saucepan, as the dough will greatly increase in volume during fermentation. Add salt, sugar and fast-acting yeast to the flour. We mix everything very thoroughly so that all dry components are evenly distributed throughout the volume.
  3. We make a recess in the center and pour lukewarm water there, and also put pumpkin puree (I have it quite thick).
  4. Knead the dough. When the flour is moistened and absorbs water, add a tablespoon of odorless vegetable oil. The dough should be very soft, tender, and not sticky at all. You should not hammer it with flour, because on the basis of a dense and tight dough, airy and fluffy pastries will not work, and pumpkin baguettes are just that. We round the dough into a ball and put it in a bowl, which we grease with a small amount (literally with 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 do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. 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 be no pumpkin baguettes.
  5. After 2 hours of fermentation (time is a relative concept, it may take more or less) the yeast dough for pumpkin baguettes will rise very well, increase in volume by 2.5 times exactly. It is very soft and fluffy. If the dough rises poorly, then you have come across old yeast - now just increase the fermentation time, and then do not regret it and throw it away.
  6. I decided to make 4 pumpkin baguettes, but you can mold more or less. Divide the dough into 4 pieces of the same size, round them, giving the shape of koloboks. Let it sit for 5 minutes to rest the dough.
  7. Take one piece of sun dough and knead it gently on the work surface with your palms. Cover the rest of the dough pieces with a towel or cling film so that they do not dry out or become crusty.
  8. Divide the dough into 3 parts visually. We fold one edge to the center, sealing the seam with a short punching with the edge of the palm.
  9. We repeat in the same way with the second end of the workpiece.
  10. Now fold the dough in half along the seam and seal the seam in the same way.
  11. And now we roll the blank on the table with our palms to make a tourniquet. In thickness, it turns out to be about 3-4 centimeters. We do the same with the rest of the dough pieces. Now our blanks for future pumpkin baguettes need to distance themselves, that is, rest and rise - about 30 minutes in the warmth. I have a special baking dish for baguettes, but you can use a regular baking sheet, which I advise you to line with parchment paper.
  12. About 20 minutes before the start of baking, turn on the oven to warm up - 250 degrees. We put a bowl of water on the bottom of the oven - pumpkin baguettes are baked in a water bath. The workpieces were spaced and rounded noticeably.
  13. If you wish, you can grease them with egg yolk (you can skip this, but simply sprinkle the surface with water) and sprinkle the blanks with sesame seeds, but this is also optional. But I highly recommend you to make several oblique cuts with a knife - then the baguettes will open up beautifully when baking. Cooking pumpkin baguettes at 250 degrees for the first 10 minutes. Then we remove the bowl of water, lower the temperature to 200 degrees and bake the baguettes for about 15 minutes more.
  14. It turns out here such an appetizing, sunny and ruddy homemade pastry. Remove the finished pumpkin baguettes from the baking sheet or cool them right in the mold (if you have a baguette holder, there are holes in it). It's time to enjoy fresh, flavorful, crispy baked goods. By the way, they are so good still warm that they hardly have time to cool down completely.
  15. This homemade bread has a very interesting taste, amazing aroma, appetizing color and absolutely no characteristic pumpkin flavor. Thin crisp and very soft crumb. Be sure to try it, friends!

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