Autumn pumpkin ciabatta, olive oil, a glass of wine - an idea for a delicious dinner

Ciabatta is a rustic Italian bread made with flour, water, olive oil, salt and yeast. Autumn season and pumpkin season inspired me to do a little experiment. I allowed myself a slight departure from tradition and added baked pumpkin mousse and seeds to the cake.

The ciabatta flesh after baking took on a beautiful, autumn orange color. The taste and aroma of pumpkin is very subtle and does not dominate the baking. The ciabatta dough according to this recipe is best prepared in the evening and in the morning start the baking process.

Ingredients

5 g of fresh yeast

100 - 150 ml of water

500 g of bread flour type 750

1 tablespoon of olive oil

250 ​​g mousse - roasted pumpkin purée* (nelson, butternut squash, hokkaido, muscat)

8 g of salt

25 g pumpkin seeds

flour for dusting

EXECUTION

Pour 100 ml of water into a bowl, add the yeast and stir until the yeast dissolves. Add flour, olive oil, pumpkin purée, salt and start kneading. You can knead the dough by hand, but it is very sticky at first. A mixer with a hook will be best for kneading. Knead the dough until it starts to peel off from the sides of the bowl (or from your hands), it may take 5 or even 10 minutes. If the dough is too hard, add water.

At the end, add pumpkin seeds and knead by hand until the dough is combined with the seeds. Cover the bowl with the kneaded dough with cling film and leave it at room temperature for about 8 - 12 hours. We can prepare the dough in the early morning and bake the rolls in the evening. However, I recommend starting the production of the dough in the evening and leaving it to rise overnight.

After the dough has risen, place it very gently, preferably with water-wet hands, on a board generously sprinkled with flour. We do not knead the dough, we handle it very carefully so as not to destroy the air bubbles inside.

Sprinkle the dough with flour on top and use scrapers (plastic or metal dough spatulas) or a knife to divide the dough into 2, 4 or 6 portions. Form each portion lightly with scraps, pushing the flour from the pastry board to the bottom of the dough. Cover with a cloth and set aside for 15 minutes. Then, preferably using two scrapers, put the ciabatta "upside down" onto baking paper sprinkled with flour. Place the rolls at intervals, cover with a cloth and leave for another 20 minutes.

During this time, heat the oven with the baking sheet inside to 245°C. I recommend inserting the oven tray into the guides "upside down". Place a heatproof bowl of water on the bottom of the oven. Slide the ciabatta (together with the baking paper) onto the preheated baking sheet and bake for about 20-25 minutes. After baking, cool on a wire rack.

Fresh ciabattas taste delicious served with olive oil and a glass of good wine. I served the pumpkin ciabatta with Chilean dry white wine made from Riesling grapes - Cono Sur Bicicleta.

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* Pumpkin purée - slice the pumpkin in half, remove the seeds along with the fibrous pulp, and cut into small pieces. Place them on a baking tray lined with baking paper, skin side down, and bake at 160°C for about 30-40 minutes or until tender. After cooling, separate the flesh from the skin and blend to a smooth purée.

**The competition lasts until October 31, 2021 - detailed rules of the competition on the organizer's website

This entry was created in cooperation with TIM

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