The can of pumpkin purée that I purchased was enormous, the grocery shops right here solely appear to hold a really giant dimension can of it. So having a ton left I made a decision I’d see what it does to bread. I handled it equally to how I’d deal with including mashed potatoes. Given how gentle pumpkin flavour is, I cooked the purée down a bit to convey out the flavour. As a result of I needed a savory bread and never one thing that might be candy, I didn’t add spices to this. I’m fairly happy with the way it baked up. I’m nonetheless utilizing a excessive share of prefermented flour (ie the levain) as I discovered it extraordinarily handy in dashing up the method and giving me extra time to get different issues performed. Semi-retired life is busy you realize 😉.
For 1 loaf in a 9x4x4” Pullman Pan
In a single day levain construct, at 74°F about 10 hours to rise 3x.
Prepare dinner pumpkin purée to caramelize it a bit. May also cut back the hydration because it seems to be a bit too moist.
Within the morning add salt to water and dissolve. Add levain and blend.
Add flours and knead till good gluten growth, I’ll use my Ankarsrum Assistent and blend till a great windowpane is achieved about 12 minutes. Add mashed pumpkin purée and blend till effectively included.
Take away dough from the bowl and do some slap and folds. Subsequent arrange aliquot jar.
Bulk fermentation at 82ºF.
Finish bulk when aliquot jar reaches 40% rise.
Form the dough right into a batard and place in buttered Pullman pan. Optionally available, sprinkle seeds on the underside and sides of the pullman pan.
Form and permit an preliminary remaining proof heat till 100% rise in aliquot jar, begin oven preheat 425ºF getting ready for steam bake.
Enable the dough to rise till inside 1 cm of the rim of the pan after which bake instantly or about 130% rise within the aliquot jar.
As soon as oven reaches 425ºF rating high of dough after which brush with water. Optionally available sprinkle with seeds after which rating. Switch to oven and bake with steam for 25 minutes. Vent the oven (take away steaming gear) rotate the pan and drop temperature to 350ºF. Bake for one more 30 minutes rotating as wanted till browned. Take away from the pan and place straight on the rack baking for one more 5-10 minutes to agency up the crust if desired.
From the start of blending till the start of baking was underneath 4 hours.
