AND NOW WHO’S IT GETTING MARRIED TO!

SAN NICOLA PDO COPPA AND PUMPKIN BREAD.

October pumpkin month! Halloween is approaching and we want to prepare to celebrate it in our own way!

The sweetness of pumpkin and the savoriness of San Nicola Coppa in a marriage that will be hard to forget!

Let’s make pumpkin bread…

We clean and put to cook Steam 400 grams of pumpkin, peeled, for 30 minutes. When it is soft and firm we can mash it with the tines of a fork to obtain puree. Now let it cool down.

Sift 500 g of 00 flour into the boulle of a planetary mixer and combine with it the pumpkin puree, 4 g of dry brewer’s yeast and 4 g of malt.

We insert the hook and add 100 g of room-temperature water flush. We knead for 10 minutes. When it is stringed together, we can add 10 g of salt and 20 g of evo oil.

When we have obtained a firm and elastic dough ball, we can proceed with folding the flaps by hand. The process is so simple! We roll out the dough on a pastry board and taking the outside corners fold them toward the center as if making a bundle. Now we seal the loaf and give it a spherical shape so that the rise is uniform in all directions.

Let rise in a bowl for 3 hours covered with plastic wrap until doubled in volume.

Is it time to break the leavening?! We take our bread, redo the folds , bundle and put it back to rise for another hour. To give the bread the shape of a pumpkin, you take kitchen twine and tie the loaf as if to form spokes without squeezing!

After the rising time has elapsed, we bake at 200° in a static oven for about 35 to 40 minutes. For optimal leavening in baking, you need to place a pan with a finger of water in the bottom of the oven for the first 15 minutes; doing so will make the bread softer and crumblier!

Have it on the day with family or friends with lots of slices of San Nicola PDO Coppa for a snack or appetizer!

You can find all San Nicola cold meats at www.parmaegusto.com

@parmaegusto