Pumpkin and a Pint Bread
Anybody have a handy cheat sheet for calculating hydration when adding ingredients like pumpkin? The Internet is full of recipes for sweet pumpkin quick bread, and the last time I forgot to account for the water content in pumpkin puree I got soup, not bread. I had a hunch that TFL would come through, and sure enough, big thanks to Karin's post here: http://www.thefreshloaf.com/node/34842/dan-lepards-pumpkin-whey-bread, and to Dan Lepard's original recipe.
I didn't use pumpkin seeds as I somehow never got around to toasting them. And, rather than whey, what I had hanging around is what I could politely call a pint of homebrewed English Bitter- but it was the first pint, so actually a yeasty delight better suited for bread than drinking- hence my version of the recipe:
500g KA All Purpose
250g Libby Pumpkin Puree
25g olive oil
1/4 tsp yeast
I mixed this around 10:30 PM and got up at around 6:30 to find it threatening to escape the bowl- as I said, a lot of yeast in that first pull- the added yeast may have been largely superfluous. Shaped into two loaves, proofed for an hour and they were ready to pull from the oven by the time I got back from dropping my daughter off at school. It appears my notes are sparse here, but I think 450 F for around 40 minutes total.