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Whole wheat Campagne
Poolish
Lukewarm water 50ml
Instant dry yeast 2g (1/2 tsp)
Bread flour 45g

Main dough
Whole wheat flour 100g
Bread flour 200g
Lukewarm water 215ml
Salt 5g (1 tsp)
Poolish whole

Filling
Sweet pumpkin about 500g
Cream cheese 150g


1. First, prepare the Poolish. Put all the Poolish ingredients in a clean small bowl and mix without lump. Cover the top and leave to room temperature until it at least doubled in volume (about 1 hour / room temperature is around 2425 degrees)
2. After 30 minutes, prepare the Autolyse. Put the flour and water of the main dough ingredients in kneader and mix until combine. Sprinkle the top with salt and leave for 30 minutes (*don't mix the salt!)
3. After 30 minutes, add the finished Poolish. Mix for 2 minutes in lowest speed and increase speed and mix another 5 minutes.
4. Place the dough in a lightly greased container. Cover the top and let dough rise until it at least doubled in size. (*30 minute wait 1st folding 30 minute wait 2nd folding 30 minute wait).
5. Carefully transfer the dough to the workbench. Divide the dough into 3 pieces and roll it lightly. Cover the top and wait for 10 minutes.
6. After 10 minutes, carefully stretch the dough into long rectangles. Put the prepared pumpkin and cream cheese on top one by one. Then, roll it from top to bottom. Close the seam and both ends to prevent the dough from breaking apart. Apply enough flour to the surface of the dough and transfer to a baking tray.
7. Let dough rise in a warm place for about 4050 minutes. (Start to preheat the oven to 220 degrees)
8. Before baking, score the top deep. Bake for 8 minutes at 220 degrees then lower the temperature to 200 degrees and bake for an additional 1518 minutes.

Thanks for watching






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