The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpkin AYW SD kamut,rye,Red Fife and pepitas

trailrunner's picture
trailrunner

Pumpkin AYW SD kamut,rye,Red Fife and pepitas

What's not to love ? I had to clean out the freezer since we are going away for a year. I found 2 boxes of roasted pumpkin that I had put up last Fall. Enter this bread. What an amazing dough to work with. The key is to drain the heck out of the pumpkin. The rest of the procedure was like working with silk. The rapidity of the rise is accounted for by the AYW. More and more it is giving me results that are really impressive as far as texture and rise time. 

240 gm levain ( 100% hydration mixed rye/white)

600g water and AYW - 300g each

700g bread flour

75g rye

75g kamut

150g Red Fife

300g well-drained roasted pumpkin puree

25g salt

roasted pepitas as desired

mix all but salt and set aside 1 hr. do stretch and folds q 30 min. x 3 . Fold in pepitas on last S/F.  Let dough rest in warm place 45min-1 hr. Will be very puffy and light and easy to work with. Shape in 3 -boules. Place in floured banneton. Set in warm place and let rise 45 min. Retard till next day. Bake in 500 degree pre-heated iron pots 15 min lid on and reduce heat to 460 and bake 20 min. 

 

Comments

Danni3ll3's picture
Danni3ll3

I never thought of putting pumpkin purée in bread. Thanks for the idea!!

trailrunner's picture
trailrunner

Of course I got the idea some years ago on TFL :) This formula is my own but the idea of using pumpkin in SD is all TFL. It is an amazing bread. c

nmygarden's picture
nmygarden

Love using pumpkin and other hard squashes in bread - that lovely warm color and moistness. Nice idea to include roasted pepitas!

Enjoy!

trailrunner's picture
trailrunner

It works well as you say with any of the hard squash. Key is to get it roasted for sweetness and well-drained. Then the sky is the limit. c

dabrownman's picture
dabrownman

rolls what hooked me on Pumpkin in doughy stuff.  Getting fresh pumpkin dry enough for bread takes some cooking down and squeezing out the liquid - but use it for the dough liquid if yo don't forget to save it like I do.:-)  Putting pepitas in the basket before loading the dough is a great way to get them into the crust - and they stick!  Love the multi grains too!

Being gone for a year reminds me of Nam.   Hopefully your trip will be just as exciting..... and less dangerous!  Have a safe biking trip and we will see you in late September.

Well done and happy traveling Trailrunner   

trailrunner's picture
trailrunner

I like to roast the squash to increase the sweetness and dry it out as well. But this still needed a lot of draining. I used all the water that came off of it to make a curry pumpkin soup...I know it was TOO hot here but we still enjoyed it. Will get in touch if we get to your area. Our plans are now to drive/bike/drive/bike..repeat. No extended trip on bikes this year . We have seen the light and want to see more of the US than we can do just on the bikes so you are in our sights. :)  c

PalwithnoovenP's picture
PalwithnoovenP

This one has to taste great! Pumpkin for subtle sweetness and pumpkin seeds for nuttiness! The seeds on the crust looks very inviting.

trailrunner's picture
trailrunner

It is a very tender creamy crumb and as you say just a subtle sweetness and the pepitas are a wonderful addition. We love the smoky taste of the ones on top !   c

PalwithnoovenP's picture
PalwithnoovenP

Were the pumpkin seeds on the crust toasted first?

trailrunner's picture
trailrunner

which means that they are going to get more toasted during the bake but not to the point that they are ruined. About all you could do otherwise is set aside some seeds and not toast them and then use them as the ones for the top. We like the taste but I suppose one could try using both kinds. Let us know if you do !   c

isand66's picture
isand66

Yummy!

This looks great.  Love that soft and moist and open crumb and combination of ingredients.

I must try this one at some point.

Thanks for sharing and good luck on your upcoming travels.

Ian

trailrunner's picture
trailrunner

you will really like it. Wonderful with cheese and made great toast with local honey this AM. trying to get packed up... Going to spend the day stressing! c

Ru007's picture
Ru007

Great job C! 

Must have been tasty, i can imagine the pumpkin added some sweetness plus the nuttiness of the toasted seeds... Yummmy! 

I've seen a recipe on TFL somewhere for a pumpkin rye, that loaf and yours are now on my to bake list!

trailrunner's picture
trailrunner

It is a wonderful bread. We have finished one loaf already :) I will post the biscotti recipe over on your blog post so you will have it. c

dmsnyder's picture
dmsnyder

We like roasted Winter squashes. I'll try to remember to set some aside for bread next time we make some. I am assuming it would be equally good with butternut squash, for example.

David

trailrunner's picture
trailrunner

We actually like butternut better than pumpkin but I am a sucker for the cute little pumpkins each Fall. This bread was a real joy to handle and the YW always gives a great boost to the rise and flavor and texture. Make sure and post if you try it. Thank you !  c