It’s a 100° outside, so I made a pumpkin loaf because ‘tis the season?
I also added some leftover pumpkin puree to the dough, and apart from a few unintended spots, I’m proud of this one! I didn’t want to cut into it.
by idontknow_1101
5 Comments
idontknow_1101
Recipe:
500g bread flour
300g water
125g starter
1 tsp salt
About a 1/3 can of pumpkin puree
Autolyse flour and water for 2 hours
Then added starter, salt and pumpkin puree. Mixed roughly and allowed to sit for 30 minutes.
Then started stretches and folds every 30 minutes for 2.5 hours.
Allowed to bulk ferment for 3 hours.
Shaped, rolled in roasted unsalted pumpkin seeds and placed in fridge for cold ferment 14 hours.
Preheated dutch oven for 1 hour at 450°
Baked 40 minutes with lid on
Then 20 minutes without.
somewhere_somewhat
This looks great! Silly question: when you add the seeds, are they below the loaf in the proofing basket or on top?
craigslist_hedonist
It is written in the oldest words of man, that when the leaves fall from the trees, that it is the season to prepare a multitude of warm carbohydrates.
5 Comments
Recipe:
500g bread flour
300g water
125g starter
1 tsp salt
About a 1/3 can of pumpkin puree
Autolyse flour and water for 2 hours
Then added starter, salt and pumpkin puree.
Mixed roughly and allowed to sit for 30 minutes.
Then started stretches and folds every 30 minutes for 2.5 hours.
Allowed to bulk ferment for 3 hours.
Shaped, rolled in roasted unsalted pumpkin seeds and placed in fridge for cold ferment 14 hours.
Preheated dutch oven for 1 hour at 450°
Baked 40 minutes with lid on
Then 20 minutes without.
This looks great! Silly question: when you add the seeds, are they below the loaf in the proofing basket or on top?
It is written in the oldest words of man, that when the leaves fall from the trees, that it is the season to prepare a multitude of warm carbohydrates.
Looks amazing
lol are you in California too