Nara Indriyani
@Naraindryni • 3,577 subscribers
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Someone asked me how to make this loaf, so here’s the full tutorial Pumpkin dough: 300g flour 195g water 90g pumpkin purée 100g sourdough starter 6g salt Black dough: 150g Blackery flour 100g water 6g charcoal powder 55g sourdough starter 3g salt Mix both doughs, let ferment for 6 hours at 26C then roll the black dough thin, shape pumpkin dough as round, spread thin layer of water on top of black dough, put pumpkin dough inside, wrap black dough around, then place loaf into a banetton, proof overnight in the fridge. Next day bake at 500F with steam for 15min, and 450F for 20 min without steam
Nara Indriyani54,814 次观看 • 7 天前
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