Ingredients
Main Ingredients
- 3/4 cup cool water (180 g)
- 1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
- 1 cup pumpkin puree (225 g)
- 3 cups bread flour (425 g)
- 2 tsp fine sea salt
Instructions
- Activate Yeast and Mix Pumpkin: In a large bowl, pour the cool water and sprinkle the active dry yeast on top. Whisk or stir gently to dissolve the yeast, then let it sit for a few minutes to activate. Next, add the pumpkin puree and whisk until the mixture becomes a smooth, lump-free orange liquid.
- Add Flour and Salt, Form Dough: Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula, then use your hands to squeeze and fold until all flour is absorbed and dough is evenly mixed. The dough will be sticky. Cover with plastic wrap and let rest at room temperature for 1 hour.
- Perform Dough Folds and First Rise: After one hour, wet your fingers and fold the dough several times by lifting and folding over itself until the dough tightens. Cover again and let it rise for 3-4 hours until it increases about one-third in volume. Punch down any large air bubbles to ensure even texture. Then refrigerate the covered dough for about 12 hours or overnight to chill and develop flavor.
- Shape Dough and Second Rise: The next morning, transfer the chilled dough to a floured surface. Using floured hands, shape it into a tight, round ball by tucking edges underneath and rounding with your palms. Place the dough on a parchment paper square, dust lightly with flour, cover with a tea towel, and let rise at room temperature for 3-4 hours until puffy and slightly expanded.
- Preheat Dutch Oven and Score Dough: Place a 4-6 quart Dutch oven in the oven and preheat to 450°F (230°C). Let the Dutch oven heat inside for an additional 10-20 minutes after the oven reaches temperature. Meanwhile, use a sharp paring knife to score a shallow ½ cm slash on top of the risen dough to allow controlled expansion during baking.
- Bake with Lid On: Carefully remove the preheated Dutch oven, lift the dough by the parchment paper, and transfer it into the pot. Cover with the lid and bake on the center rack for 20 minutes to trap steam and ensure a crispy crust.
- Bake with Lid Off: Remove the lid and continue baking the bread for another 20-25 minutes, or until the crust is deeply golden and firm to the touch.
- Cool before Slicing: Remove the bread from the Dutch oven and cool completely on a rack for at least 1 hour before slicing. This allows the crumb to set and flavors to mature for the best texture and taste.
Notes
- Use cool water to prevent activating the yeast too rapidly.
- Be patient during the rising times to develop the optimal texture and flavor.
- The dough will be sticky, this is normal for a moist pumpkin bread.
- Chilling overnight enhances flavor and dough handling.
- Preheating the Dutch oven is essential for a crispy crust and well-cooked loaf.
- Allow the bread to cool fully before slicing for clean cuts and better crumb structure.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
