The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpkin french bread

Floydm's picture

Pumpkin french bread

I baked a pumpkin french bread this weekend:

Pumpkin French Bread Makes 2 loaves Poolish: 8 oz. water 8 oz. all-purpose unbleached flour 1/8 teaspoon instant yeast

Final dough:
All of the poolish
16 oz. all-purpose unbleached flour
4 oz. pumpkin puree
4 oz. water
1 teaspoon instant yeast
1 tablespoon brown sugar

At least I think that is right. I'm putting it down from memory, so if something seems drastically off, adjust it!

The standard approach here: the poolish sat out overnight, two rises before shaping, baked at 465 for about 25 minutes in an oven with steam. Take a look at the rustic bread recipe if you want more info.

I did a decent job scoring them:

The pumpkin loaves are on the outside, a rustic bread I baked in the center.

I think if I try it again I'll bump the amount of pumpkin up to 6 ounces. You really can't taste the pumpkin much. But you catch a whiff of it pulling a slice of it out of the toaster.