Method

• 1.
  Preheat oven to 180°C. Line a baking tray with baking paper. Toss pumpkin, fennel seeds and oil in a bowl. Spread evenly over tray.

• 2.
  Add 1/2 cup (125ml) water and cover with foil. Bake for 40 minutes, then remove foil and increase heat to 220°C.
• 3.
  Cook for a further 15 minutes or until caramelised. Remove from oven and mash with a fork.
• 4.
  Set aside to cool completely. Transfer to a large bowl and combine well with yeast, flour, 1 cup (250ml) water and 1 tsp salt.
• 5.
  Cover with plastic wrap and chill overnight.
• 6.
  For the butter, place cream and kefir in a bowl. Cover with plastic wrap and set aside overnight at room temperature to ferment.
• 7.
  The next day, whisk cream in an electric mixer on medium speed until split. Reduce speed to low and whisk for a further 8 minutes or until buttermilk has split out and butter resembles popcorn.
• 8.
  Strain in a colander, reserving buttermilk for another use (store buttermilk in the refrigerator for up to 2 weeks).
• 9.
  Place the colander in the sink, then rinse butter with iced water. Squeeze out excess liquid with your hands. Spread out butter and sprinkle with tarragon and 1 tsp salt. Form into a ball. Wrap in baking paper, then enclose in foil and plastic wrap. Store in the fridge for up to 3 months.
• 10.
  Preheat a 3L-capacity cast iron casserole with the lid in a 220°C oven for 30 minutes.
• 11.
  Turn out dough onto a work surface dusted with 1/2 cup (90g) semolina. Form into a ball. Carefully place dough into preheated saucepan. Dust with remaining
• 12.
  1/2 cup (90g) semolina and score top with a sharp knife. Cover with lid and bake for 1 hour, then remove lid and reduce heat to 200°C.
• 13.
  Bake for a further 15 minutes or until golden. Cool for 15 minutes in pan, then remove and cool for a further 10 minutes. Serve with cultured butter.