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Homemade bread day 2016 - Triple nut spiced butternut squash loaf

Ru007's picture
Ru007

Homemade bread day 2016 - Triple nut spiced butternut squash loaf

Okay, so I’m 3 days late for homemade bread day, but this is the soonest I could get a loaf baked this week.

My last bake was a butternut squash loaf, and I really enjoyed it. This time I wanted to try something a little different.

Formula:

  

Weight (g)

Final dough

%

 
      

Levain (78% hydration)

       125

   

Water

 

225

280

72%

 
      

Flour

 

320

390

100%

 

White

 

290

              290

74%

 

Whole wheat

 

30

                97

25%

 

Rye

 

 

                  3

1%

 
      

Salt

 

8

8

2%

 
      

Spices

     

Cinnamon

0.75 tsp

   

Nutmeg

 

0.5 tsp

   
      

Add ins

 

195

195

50%

 

Pecans

 

25

25

  

Hazelnuts

25

25

  

Walnuts

 

25

25

  

Butternut Squash

120

120

  
      

Total dough weight

       873

873

  

Method:

  • 3 stage levain build using 6g of NMNF rye starter (all builds with whole wheat flour). Refrigerate overnight after the 3rd build doubles.
  • Cook the butternut squash (I didn’t add anything to it) and mash it up once it’s cooled.
  • Toast the nuts and leave to cool before chopping up. Make autolyse the night before mixing and leave in the fridge.
  • 2 hours before mixing, remove levain and dough from fridge and allow to come to room temp.
  • Mix all ingredients (don’t forget the salt) and leave to rest for 30 mins.

Clockwise from the top: Hazelnuts, pecans, walnuts, freshly grated nutmeg, cinnamon and mashed butternut

  • 4 stretch and folds at 45mins intervals.
  • Bulk ferment for 2 hours,
  • Pre shape dough and rest for 25mins
  • Shape dough and place in basket and into the fridge overnight.
  • Bake straight from the fridge. 20mins at 240dC with steam, then 25mins at 220dC, then turn the oven off and leave the loaf in there for another 5mins.
  • Cool for at least 2 hours before slicing.

It tastes great, I really like this one. The flavour of the spices goes really well with the nuts and the butternut squash. The squash also makes the crumb really soft. I think the loaf could do with a touch more spices though.

I’m making this loaf again next weekend for an American friend who’s hosting a thanksgiving dinner next week. I'm hoping this will be okay. 

Happy baking :)

 

Comments

hreik's picture
hreik

What a wonderful looking loaf.  I think if i had two slices, one toasted one not with just butter, I'd think I was in heaven.  At least gustatory heaven.  Gorgeous!!!!!!!!!!!!!!!!!!!

 

hester

Ru007's picture
Ru007

You're kind! I really appreciate your comments. 

I also wish I could taste all the breads I see here, yours included!

Happy baking :)

 

dabrownman's picture
dabrownman

if there ever was one!  Very wel, done indeed!  Amazing the cretions we have seen for this challenge bread bake!  Just beautiful

Happy home made bread baking Ru

Ru007's picture
Ru007

I'm so glad you liked this. If I've learned anything from Lucy, it's to be more adventurous because pretty much anything goes in the bread world.

So im making this again next week and I'm mustering up the courage to try a high(er) rye next week. So far, I've made it to 72%. Im thinking of trying something higher. 

Happy baking :)

Danni3ll3's picture
Danni3ll3

absolutely delicious! Another one for my bookmarks!

Well done!!!

Ru007's picture
Ru007

I appreciate your kind words.

I'm sure you'd like this. The spices are very subtle but they compliment the nuts well.

Happy baking :)

leslieruf's picture
leslieruf

as your breads always are. hope the next bake goes well too.

Leslie

 

Mini Oven's picture
Mini Oven

butternut, nutmeg, pecans, walnuts and hazelnuts!     

Ru007's picture
Ru007

Now that you mention it, it is a 5 nut loaf! 

Great observation. 

Hope you're well Mini. 

PalwithnoovenP's picture
PalwithnoovenP

I really know exactly how this beauty tastes like. Do you proof it a little at room temperature first or do you proof directly into the fridge?

Hope everything is fine for you. Great job!

Ru007's picture
Ru007

I really appreciate your kind words. 

Usually I shape the dough and leave it in the basket at room temp for an hour before putting it the fridge. This time I didn't though. I didn't think the dough needed more time. 

Looking forward to your next bake. 

Ru

FrenchNyonya's picture
FrenchNyonya

I love loaf with nuts and grains but mine can never come out with such nice open crumb. Hmm..it's time to try again, Thanks for sharing such beautiful loaf.

Ru007's picture
Ru007

That's very kind of you :)

I hope you try again soon, I'd love to see the result. 

I started with small amounts of nuts, seeds and grains and worked my way up. I think I still have lots to learn though.

Happy baking 

joc1954's picture
joc1954

Looks so delicious!

Happy baking Ru!

Joze

 

Ru007's picture
Ru007

I'm so glad you liked it. 

I did what you said, and was careful with the cinnamon. I didn't want it to be overpowering. Thanks for the tip. 

Happy baking :)

Isand66's picture
Isand66

This one must taste fantastic Ru.  I see you have really embraced the butternut squash and I concur.

Happy Baking.

Ian

Ru007's picture
Ru007

I have totally embraced butternut squash! 

Practice makes perfect, so you may see a few more of these while I get it out of my system! LOL!

Glad you liked it, I figured you would with all the nuts in there :)

Happy Baking! 

Ru

 

Southbay's picture
Southbay

now I want to make this and am eying up a squash somebody left laying around the kitchen. Very creative. 

Ru007's picture
Ru007

If you do try it, let me know how it goes. I'd love to see your interpretation.

Thanks for the compliment, I really appreciate it.

Happy baking :)

Ru

leslieruf's picture
leslieruf

Ru I don't like walnuts and not overly keen on pecans.  How do you think this would be if I used pumpkin and  sunflower seeds, macadamia nuts and perhaps some cranberries? Macadamia nuts are quite delicate in flavour though.  Do you think the cranberry would be ok in there or should I forget that and just go with the other three?  

Leslie

Ru007's picture
Ru007

I think it'd be great with macadamia nuts. I really like macadamias, they're just a bit pricey over here.

I'm definitely going to try using them in a special loaf one of these days though, but i'd be honoured if you tried it on my behalf. Sunflower seeds and pumpkin seeds are great too, i've tried that combo a few times and its a win in my books! 

Personally, i'd skip the cranberries first time around and see if the loaf needs something extra. Any excuse to bake again right?! LOL! 

Let us know how it goes. 

Happy baking :)