Turmeric with pumpkin seeds and curry united – the perfect combination. Here is a new baguette recipe.
At a garden party there were delicious baguettes to eat. In addition to good meat and great side dishes, these baguettes with pumpkin seeds and curry were included. They really did it to me and I had to make them right away. The result can definitely be seen.
I hope you enjoy it as much as I do.
- 10 grams yeast
- 340 grams water
- 1½ tbsp curry powder
- 1 tsp turmeric
- 1 tsp baking malt
- 2 tsp salt
- 400 grams wheat flour (type 550 or type 405)
- 100 grams rye flour (type 1150)
- 50-75 grams pumpkin seeds
Put all ingredients in the mixing bowl, use Interval/Knead function for 2 minutes.
Transfer the dough to a large bowl (with a lid) and let it rise for 12 hours in the refrigerator (e.g. overnight).
The next day, preheat the oven to 250°C top/bottom heat and line a baking sheet with baking paper.
Let the dough slide out of the refrigerator onto a floured work surface and shape into a roll with the help of the spatula, cut off 3 pieces of dough and shape into a baguette and place on a baguette tray lined with baking paper. Bake the baguettes in the oven on the middle rack for about 20 minutes at 250°C, allow to cool on a wire rack and serve.