The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Pumpkin Bread

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A Recent Bake, No Knead Pumpkin Bread

November 29, 2009 - 2:25pm -- rayel

I used 1/2 cup pumpkin puree, and King Arthur bread flour for this overnight 16 hr. bread. The recipe is from an online video, which suggests all purpose flour. After a 1 1/2 hour proof, I baked it with a stainless steel wok cover, over it. I replaced the plastic knob on the cover, with a metal one. The crust came really crisp, and nicely colored. I removed the dome shaped cover after 30 minutes and continued at the same temp. 425 F., for another 15 min.  Ray

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