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Sourdough pumpkin pompos
Pumpkin pompos or breadsticks (whatever you call them), with light and airy dough.
Ingredients
Pasta
- 250 g Bread flour
- 250 g pizza flour
- 120 g sourdough
- 300- 350 g Water room temperature
- 120 g potato cooked
- 15 g oil or fat
- 10 g salt
Attachment
- sour cream
- salt
- pepper
- garlic
- cheese to taste
- purple onion
- bacon
- Sausages
Instructions
- Measure out the water and stir in the leaven, add the boiled, mashed potatoes and sift in the flour. Start kneading and leave to rest for 30 minutes.
- Add the oil and salt and continue kneading. Place in an oiled rising bowl and leave to rest for 1 hour.
- Start folding the dough. I laminate it at this time. After that, it rests on the counter for 1 hour.
- Fold it again with the petals and let it rest again for 1 hour.
- Make a coil fold, leave for 1 hour.
- make the last fold with a petal shoot and leave to rest for 2 hours. Then refrigerate for 24-48 hours.
- Remove from the fridge and leave to temper on the counter for 1-2 hours.
- Line a baking tray with baking paper and flatten the dough with oiled hands.
- Add the topping: 1. sour cream, salt, pepper, garlic, cheese. 2. red onion. 3. bacon
- Bake in a preheated oven, bottom-up, at 200 degrees for about 30 minutes.
