Description
A warm, fluffy pumpkin bread with a golden-brown crust, perfect for any occasion.
Ingredients
- 3/4 cup cool water (180 g)
- 1/2 tsp active dry yeast
- 1 cup pumpkin puree (225 g)
- 3 cups bread flour (425 g)
- 2 tsp fine sea salt
Instructions
- In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk to dissolve and let it sit for a few minutes to activate.
- Add the pumpkin puree and whisk until smooth.
- Add the bread flour and fine sea salt, then stir until combined, kneading by hand until all flour is absorbed.
- Cover with plastic wrap and let rise at room temperature for about one hour.
- After one hour, wet fingers and perform a series of folds on the dough, then recover and let it rise until increased by one-third, about 3-4 hours.
- Transfer the bowl to the fridge to chill for about 12 hours, or overnight.
- Shape the dough into a tight ball on a floured surface and let rise covered for another 3-4 hours.
- Preheat a Dutch oven at 450°F (230°C) for 10-20 minutes.
- Score the top of the dough, then transfer to the heated Dutch oven and bake covered for 20 minutes.
- Remove the lid and bake for an additional 20-25 minutes until golden brown.
- Cool on a rack for at least an hour before slicing.
Notes
For best results, use fresh ingredients and ensure proper rising temperatures.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American