I just made this bread for a Halloween party. It is not pumpkin flavored; it is a 50% whole wheat loaf, using the recipe by Maurizio Leo from his book, “The Perfect Loaf,” p.153. I pretty much followed his recipe using bread flour annd whole wheat flour and 2 grams of vital wheat gluten. I made the levain the day before and refrigerated it overnight to use the next day for baking. Leo likes to do a short levain fermentation on the same day of baking, but I prefer the method that I used. The bulk fermentation took about 5.25 hours in the proofer at 78°F.
I followed this video to learn how to make the pumpkin shape: https://youtu.be/fzaDGc16SR4?si=GBny3RvPy6PA0S_1.
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Beautiful job of shaping. Maurizio’s blog is very helpful.
That is a perfect looking pumpkin just in time for Halloween.
Benny
Great job and I’m sure must have been a hit at your party.
Thank you all for your kind comments.
I forgot to mention that I added some toasted pumpkin and sunflower seeds to the bread. I don’t remember how much, bu t I think I added 18% (baker’s %).
Wow, that looks great.
On their blog showing how to do the shaping with string. It always looks so festive. c
Yes, it is really fun to do. It looks like it would be so difficult to do but actually it’s very simple!