Pumpkin and Chive Baguettes

A community recipe by Kiwifruit1

Not tested or verified by Nigella.com

Introduction

These small baguettes are based on a traditional French recipe which involves leaving the dough overnight to ferment. They are from my favourite baker Dean Brettschneider.

Ingredients

Serves: 6 x 175g baguettes or 8 small

Metric Cups

For the Pumpkin Puree

300 grams pumpkin (skin and seeds removed, cut into small cubes)
63 millilitres fresh chives (finely chopped)

For the Dough

500 grams bread flour
10 grams salt
5 grams dried yeast (active)
gram pumpkin puree (one measurement, from above)
225 millilitres water
4 ice cubes

For the Pumpkin Puree

10⅗ ounces pumpkin (skin and seeds removed, cut into small cubes)
2 fluid ounces fresh chives (finely chopped)

For the Dough

17⅔ ounces bread flour
⅓ ounce salt
⅙ ounce dried yeast (active)
gram pumpkin puree (one measurement, from above)
8 fluid ounces water
4 ice cubes

Method

Pumpkin and Chive Baguettes is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The day before you plan to make this bread either roast the pumpkin at 220c in the oven or microwave until soft then mash and add the chopped fresh chives.
The day before baking place all the ingredients except the ice cubes in a bowl and mix with a wooden spoon until it is smooth and elastic in consistency. Lightly oil a large bowl and place dough into it, cover with plastic wrap and leave in a warm place to rise for about 45mins.
Once dough has doubled in size place on a lightly floured bench and knock it back by folding the dough back onto itself 3 or 4 times. Place back into the bowl, cover and leave again for a further 30mins. Repeat the folding process again and then cover and put into the fridge overnight.
The next day tip the dough onto a lightly floured bench and make into 6 equal portions. Shape each portion into a small rectangle and roll up tight. Roll the dough out to small baguette shapes, 25-30cm long with tapered ends.
Place the unbaked baguettes onto lined baking trays and cover. Leave to prove for 1-2 hrs.
While they are proving place a small dish onto the bottom tray in your oven and preheat to 240c.
Lightly dust the dough with flour and using a sharp knife or razor blade make four shallow slashes across the top of each loaf. Place the baking trays into the oven and toss the ice cubes into the heated dish. Bake for 15mins then turn the trays around and reduce the temp to 200c, bake a further 10mins or until golden brown.

The day before you plan to make this bread either roast the pumpkin at 220c in the oven or microwave until soft then mash and add the chopped fresh chives.
The day before baking place all the ingredients except the ice cubes in a bowl and mix with a wooden spoon until it is smooth and elastic in consistency. Lightly oil a large bowl and place dough into it, cover with plastic wrap and leave in a warm place to rise for about 45mins.
Once dough has doubled in size place on a lightly floured bench and knock it back by folding the dough back onto itself 3 or 4 times. Place back into the bowl, cover and leave again for a further 30mins. Repeat the folding process again and then cover and put into the fridge overnight.
The next day tip the dough onto a lightly floured bench and make into 6 equal portions. Shape each portion into a small rectangle and roll up tight. Roll the dough out to small baguette shapes, 25-30cm long with tapered ends.
Place the unbaked baguettes onto lined baking trays and cover. Leave to prove for 1-2 hrs.
While they are proving place a small dish onto the bottom tray in your oven and preheat to 240c.
Lightly dust the dough with flour and using a sharp knife or razor blade make four shallow slashes across the top of each loaf. Place the baking trays into the oven and toss the ice cubes into the heated dish. Bake for 15mins then turn the trays around and reduce the temp to 200c, bake a further 10mins or until golden brown.

Additional Information

The quantity of water depends on how wet the pumpkin puree is. You may need to add more flour to get a smooth non sticky dough. The ice cubes create steam in your oven allowing the baguettes to rise.