Pumpkin Bruschetta with Pears on Spring Salad

Bruschetta and Viniagrette

1. Scrape out the soft inside and seeds of 200 g Hokkaido pumpkin. First cut the pumpkin into 1 cm wide slices, then dice the same size. Quarter, core and dice the firm ripe pear. Sort 30 g rocket, wash and spin dry.
2. Heat 3 tablespoons of olive oil in a large non-stick pan. Roast 8 slices of ciabatta in hot oil over medium heat until golden brown on both sides. Let the bread cool on a rack.
3. Arrange the pumpkin mixture with the rocket on the bread and drizzle with a little olive oil. Arrange the salad (a handful each) in deep plates in the middle of the plate. Drizzle with the vinaigrette and serve 2 bruschettas on each of the salad bouquet.

ciabatta

1. For the dough, first put the sifted flour, yeast and salt in a bowl. While a total of 350 ml of water is gradually added, the mixture is constantly stirred with a wooden spoon until a soft and sticky dough has formed. Cover the bowl airtight (preferably with cling film) and let the dough rise at room temperature for 12 to 18 hours so that the yeast can develop.
2. For further processing of the dough, dust the work surface with flour and pour the dough on it. Now fold the dough a few times from one side to the other with the help of a dough card. Do not knead the dough, otherwise air bubbles will escape from the dough. Since the dough is very sticky, a lot of flour should be used here. Now cover the dough with a tea towel and let rise again for an hour or two.
3. Preheat the oven (220 degrees, convection 200 degrees) and place the grid on the bottom rail, on which an oval roasting pan or an elongated cake pan (approx. 30 cm long) including the lid will be heated for 30 minutes. By heating the dough later, it bakes faster and gets a nice crust. Pour the dough into the heated roaster, close the lid again (this will make the bread nice and juicy) and put everything back in the oven. You should proceed as quickly as possible so that the roaster does not cool down too much in the meantime. The dough is now baked for about 45 minutes, after 35 minutes the lid is removed.
4. The bread gets a more intense taste if 2 tablespoons of water are replaced with vinegar. A round roasting pan can also be used as a shape, but then the bread does not have the typical shape. Do not cut the bread until it has cooled down, otherwise a lot of moisture will be lost. Use flour type 550 or type 405. An alternative is spelled flour type 630.