The can of pumpkin purée that I bought was huge, the grocery stores here only seem to carry a very large size can of it. So having a ton left I decided I’d see what it does to bread. I treated it similarly to how I’d treat adding mashed potatoes. Given how mild pumpkin flavour is, I cooked the purée down a bit to bring out the flavour. Because I wanted a savory bread and not something that would be sweet, I didn’t add spices to this. I’m quite pleased with how it baked up. I’m still using a high percentage of prefermented flour (ie the levain) as I found it extremely convenient in speeding up the process and giving me more time to get other things done. Semi-retired life is busy you know 😉.
For 1 loaf in a 9x4x4” Pullman Pan
Overnight levain build, at 74°F about 10 hours to rise 3x.
Cook pumpkin purée to caramelize it a bit. Will also reduce the hydration as it appears to be a bit too wet.
In the morning add salt to water and dissolve. Add levain and mix.
Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 12 mins. Add mashed pumpkin purée and mix until well incorporated.
Remove dough from the bowl and do some slap and folds. Next set up aliquot jar.
Bulk fermentation at 82ºF.
End bulk when aliquot jar reaches 40% rise.
Shape the dough into a batard and place in buttered Pullman pan. Optional, sprinkle seeds on the bottom and sides of the pullman pan.
Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.
Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.
Once oven reaches 425ºF score top of dough and then brush with water. Optional sprinkle with seeds and then score. Transfer to oven and bake with steam for 25 mins. Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF. Bake for another 30 mins rotating as needed until browned. Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.
From the beginning of mixing until the beginning of baking was under 4 hours.
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Adding pepitas was a nice touch, too.
I was a bit surprised to read that you steamed the oven for a pan bread. Any particular reason?
Paul
Thank you Paul. As a general rule, if it is a lean dough and doesn’t have an egg wash then I’ll steam the oven. If it is an enriched dough and has an egg wash, then I won’t steam the oven.
Benny
Here’s the crumb. I’m happy with the texture and flavour. I’m certainly not mad at the crumb which is nicely open. The pumpkin isn’t distinct, but there is more complexity to the flavour than I would usually expect with a 50% WW SD loaf like this.