Winter Squash and Pumpkin Seed Bread
Today’s bake is a new recipe from Jeffrey Hamelman in Bread 3rd Ed.
The recipe includes 25% whole-spelt flour that I stone-milled the day before baking. I recalculated the recipe for two 680-gram doughs.
I oven-roasted the butternut pumpkin and toasted the pumpkin seeds the evening before the bake and allowed them to cool at room temperature overnight. I also prepared the poolish and let stand for 14 hours at 21C.
The next morning, I hand mixed all the ingredients except for the seeds, and I held back 10% of the final water (bassinage). Once moderate gluten development was obtained, I gradually added the bassinage water until incorporated. The seeds were incorporated last.
The bulk fermentation is 3 hours, folding at 45-minute intervals at 24C. I pre-shaped and once rested, shaped into bunt cylinders, and placed them into 23 x 13 cm loaf pans. Final fermentation for 60 minutes.
Baked in a 232C pre-steamed oven with steam for 15 minutes. 215C for 20 to 22 minutes. The use of the bread pans ensures less crust and hero the crumb.
Hamelman notes: “This bread hits a lot of flavor bases – it is smooth and moist thanks to the squash and the honey; the roasted pumpkin seeds are a nice flavor addition; and visually it is pretty to look at – the crumb has an attractive golden hue and contrasts well with the pumpkin seeds studded throughout.”
Comments
Looks delicious. How is the taste and texture? It's interesting that you quote the recipe author but I'm interested in the baker's actual experience.
I'd love to do a squash bread. Got a bunch of roasted buttercup squash in my freezer.
Thanks. I quoted Hamelman as I couldn't put it better myself. The taste and texture is delightful; well worth the effort.
Sounds like this one had a great flavour and I'll have to try it myself. Lately I've been thinking there is no point in making a bread, even a good looking one if it doesn't have the great taste. So, think you've inspired me here.
Got a little confused, here we call them butternut squash, but apparently in Aus. and NZ it is butternut pumpkin!
The flavour is really nice and recommended. There are lots of squash varieties. Hamelman recommends butternut or buttercup for this bread. Here in Australia we call butternut squash butternut pumpkin.
Those really look great Gavin, what percentage butternut squash did you add? I love adding mash purple sweet potato but haven’t tried adding squash yet.
Benny
Thanks Benny. Squash 20%, pumpkin seeds 20%.
That’s great, enough to really taste those inclusions, well done Gavin and thanks for sharing.
Benny
I did it Danni-style (boule, baked seam-up). I didn't get much oven spring, but the flavor is fantastic and the color is lovely. Your crumb looks really nice!
Thanks. You prompted me to give it a try. Love the flavour. I got some rise, but not much in the oven also. The crumb was nice and light and moist.
Cheers,
Gavin
I agree with Jon J...bread with great flavor is so much more interesting. Although most of my family loves the plain, "simple" bread and rolls, I much prefer loaves that have interesting tastes, colors, aromas and textures. These look like they would be perfect for some post-Thanksgiving sandwiches! Did you laminate the seeds in or hand mix?
I mixed them in by hand mixing. I mixed the dough to moderate gluten development (hold back 10% water). Add the bassinage water a little at a time until incorporated. Add the seeds and mix until incorporated.
What great color in that crumb, Gavin, and the flavor combo sounds really tasty! I've got to imagine that this is just wonderful toasted with a touch of butter or jam.
Rich
Thanks Rich. Yes, it's really tasty. You could go savoury or sweet with the toppings.