The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Recent Bake, No Knead Pumpkin Bread

rayel's picture
rayel

A Recent Bake, No Knead Pumpkin Bread

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


Pumpkin Bread.jpg

rayel's picture
rayel

I tied this bread after seeing it on The Fresh Loaf, and also, used the recipe from Local Breads. The leisurely rise and proof were very promising. Then  I got a crazy oven spring. I was really exited when I saw this, as I wasn't sure what to expect from the flour. I had read that even though it is high protein, that it might not be the kind of protein that promotes gluten forming. The bread has a sunny aspect, smells wonderful, and the crumb is fairly airy. I will make this again, as I have nearly 5 lbs. of it.  Having made a lot of 100% whole wheat bread, where getting a decent oven spring is cause for celebrating, this bread was a real ego boost. RaySemolina Sandwich Bread.jpgSemolina Sandwich Bread_0.jpgSemolina Sandwich Bread_0.jpgSemolina Sandwich Bread..jpg

JoeV's picture
JoeV

Now THAT is some serious oven spring.


By the color of your bread and the thickness of your crust, it appears that your bread may be overcooked. Do you go by time or do you go by temp to determine when your bread is done? A temp of 195-200F is all you need, then it finishes baking as it cools down.

rayel's picture
rayel

Thanks Giovanni, I am Happy you took the time to write. I think you are correct. It was overbaked. I was going by color, and time. The view from the small window gives limited information. The light coming from behind also hinders view. I believe the temp was around 205+ F. I don't know why I didn't crack open the oven door for a better look. I usually set timer for less than suggested bake time, then check for color. I'll guard against my tendency to overbake in future loaves. Thanks so much for the good advice. Your point about the continued baking durring the stand time is well taken.   Ray