Yeasted Pumpkin Bread
I have recipes not turn out from time to time, but typically they don’t completely fail. The first time I made this bread however it definitely didn’t work. Not because the measurements were off or I did something wrong when putting it together; it just didn’t bake long enough. The recipe called for a total of 1 hour of bake time, but as I found out this was not nearly enough.
After it failed the first time (the dough was raw in the center when I cut it, not just a little mushy, completely raw) I was determined to make it again right away and make sure it worked. I nibbled on the end-y of the first loaf, a part that did cook through, and it was so good.
So round two went much better. I used a thermometer to check the temperature before calling it done. I ended up baking it for 20 minutes longer than the original recipe called for, the internal temperature was 205 degrees when I pulled it out. I didn’t make any changes other than the baking time.
The dough did not rise a ton, but by the time I shaped it it was definitely puffy. The final loaf didn’t get a whole lot of oven spring either, so it was a little dense but not in a bad way. It is a lovely loaf that the pumpkin flavor definitely shines through.
The filling in the original recipe called for dried cranberries. I used raisins the first time, and cut up prunes the second time (all I had left!) and both work just fine. I skipped the orange juice soak both times; with the raisins I used a little hot water and with the prunes I skipped the soaking and the spices because I was just too lazy. Not as much spice flavor because of it but that was okay.
Final thoughts: a delicious and fun fall bread. I would like to try it again and get a little more lift in the dough, not quite as dense.
——————————————————————————————
Yeasted Pumpkin Bread
From Artisan Sourdough Made Simple by Emilie Raffa
Ingredients
Bread
50 g (1/4 cup) bubbly active starter
250 g (1 cup plus 2 tsp) of warm water
184 g (3/4 cup) Pumpkin purée
500 g (4 cups plus 2 Tbs) bread flour
9 g (1 1/2 tsp) sea salt
Fillings
130 g (1 cup) dried cranberries
12 gram (1 Tbs) sugar
5 g (1 tsp) sugar
Pinch each of ground cinnamon, ginger and nutmeg
4 clementines or 1 orange
Directions
Make the dough: in a large bowl, whisk the starter, water, and pumpkin purée together with a fork. Add the flour and salt. Mix to combine until a stiff dough forms, then finish by hand until the flour is fully absorbed. Replenish your starter with fresh flour and water, and store according to preference. Cover the dough with a damp towel and let rest for 45 minutes to one hour.
Meanwhile, add the cranberries, sugar, vanilla, and spices to a small bowl. Halve the clementines and squeeze the juice over the cranberries. It's okay if the cranberries are not completely submerged. Stir well to combine.
Add the fillings: After the dough has rested, add the cranberries with their soaking juice to the bowl. Gently knead the fillings to incorporate, about 1 minute.
Bulk Rise: Cover the bowl with a damp towel and let rise at room temperature, 70 degrees, for about 6-8 hours, or until double in size.
Shape the dough: Remove the dough onto a lightly floured surface. Shape it into an boule and let rest for 5-10 minutes. Meanwhile, line a proofing basket with a towel. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Place the dough into your basket, seam side up.
Second Rise: Cover the dough, and let rest until puffy but not fully risen, about 30 minutes to 1 hour.
Preheat your oven to 450 degrees. Cut a sheet of parchment paper to fit the size of your baking pot.
Score: Place the parchment over the dough and invert the basket to release. Make a long cut down the length of the dough using the tip of a small serrated knife or a razor blade. Use the parchment paper to transfer the dough into the baking pot.
Bake: bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes or more, mine took an additional 20 minutes, so all together 80 minutes To ensure it is done, use a instant read thermometer to check the internal temperature of the bread, it should be 205-210 degrees. Cool completely before slicing.