Butternut squash boule

Makes 1 large boule (start 1 day before baking) Cakes, Bread and Pastries

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Method

The day before, put 300g/ml of the water and the sourdough starter (recipe here) in the bowl of a stand mixer, and whisk until well combined. Add the flours and sprinkle the salt evenly over the top. Mix vigorously in the stand mixer with the dough hook for 1–2 minutes until there is no dry flour left and the mixture comes together to form a stiff ball.

Cover and let the dough rest for 1 hour in a warm place (aim to keep the dough at around 27C to optimise fermentation). Meanwhile, refresh the remaining starter in your jar and put to one side.

Return the bowl to the stand mixer and gradually add another 5–10g/ml water as you mix for 1 minute. Leave the dough to rest for 20 minutes. Mix for 1 minute more, adding the final 5–10g/ml water to the dough, a little at a time. Transfer to a wide, shallow bowl and add the squash or pumpkin and 40g of the pumpkin seeds. Squidge these into the dough with wet hands. Sprinkle the remaining pumpkin seeds on the outside of the ball of dough and use your fingers to lightly push them on. Cover and rest for 1 hour.

Oil your hands, fold the dough in half, then fold one side across two-thirds of the dough and bring the other side over the top of that. Flip over and dust with flour, then place, floured-side down, into a well-floured banneton or colander lined with a clean, heavily floured tea towel. To prove, cover the banneton or colander and leave at 27C for 40 minutes, before putting in the fridge overnight (5C).

The next morning, preheat the oven to 220C/200C F/Gas 7 for 30 minutes and place a cloche in the oven. (You can use a lidded, deep casserole instead but take great care with high temperatures).

When you’re ready to bake, remove the hot cloche from the oven with care and put the dome to one side. Scatter the polenta over the base of the cloche, then turn the dough out on to the hot cloche base, removing the banneton gently. If using a casserole, this will be easier with two people as you risk burning yourself.

Score the dough using a lame and cover immediately with the cloche dome.

Transfer to the oven and reduce the temperature to 200C/180C F/Gas 6. Bake for 50 minutes, then remove the lid of the cloche and bake for a further 1–7 minutes, depending on how dark you like your crust. Carefully remove from the oven and cool on a wire rack. Alternatively, for a really crusty loaf, leave in the oven with the door open as it cools. By now, your starter should be ready to put in the fridge until you next want to prepare it for baking.

Once cool, wrap the loaf in a clean, dry tea towel and eat within 4 days.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.