Pumpkin Bread
We were inspired to try this recipe by a japanese baker who posted her bread on facebook. We loved it so much that we set out to adapt the recipe for our beloved Sourdough Starter. We used a 100% hydration sourdough starter for this recipe.
250g Strong Bread Flour
250 g all purpose flour
165g Natural Yeast 100% hydration
100g pumpkin puree*
50g butter
25g sugar
175ml milk
2 tsp salt
We usually start this recipe at night.
Dissolve the refreshed Natural Yeast in the milk and sugar.
Add half of the flour first, then the pumpkin puree* and then the rest of the flour. Then add the salt and eventually start incorporating the butter at room temperature.
Work the dough until all the butter is well absorbed and it reaches a very smooth consistency. You may need to add or remove a bit of milk depending on how wet is your pumpkin paste.
Shape it into a ball and put it into a tupperware or into a bowl covered with cling film. Prove overnight.
After about 12 hours the dough will have doubled in size.
In the morning sprinkle some flour on your counter and gently take the dough out of its proving container. Flatten it gently and divide into 4 portions ( you may want to weigh them to get even portions). If you like, you can add some roasted pumpkin seeds to the dough at this stage.
Form a ball with each portion and then put the four balls into a baking tin.
Prove for about 4 hours, then bake into a preheated oven at 180C for about 35 minutes.
* To make pumpkin puree just cut your pumpkin in two, bake it in the oven at 180C for about 50 minutes (or until tender), face down on tray lined with baking paper. Scoop the flesh out of the pumpkin and then blend with a hand blender, or use a sieve. Let the puree cool before using it.
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