Winter Squash and Pumpkin Seed Bread

Winter Squash and Pumpkin Seed Bread

Today’s bake is a new recipe from Jeffrey Hamelman in Bread 3rd Ed.

The recipe includes 25% whole-spelt flour that I stone-milled the day before baking. I recalculated the recipe for two 680-gram doughs.

I oven-roasted the butternut pumpkin and toasted the pumpkin seeds the evening before the bake and allowed them to cool at room temperature overnight. I also prepared the poolish and let stand for 14 hours at 21C.

The next morning, I hand mixed all the ingredients except for the seeds, and I held back 10% of the final water (bassinage). Once moderate gluten development was obtained, I gradually added the bassinage water until incorporated. The seeds were incorporated last.

The bulk fermentation is 3 hours, folding at 45-minute intervals at 24C. I pre-shaped and once rested, shaped into bunt cylinders, and placed them into 23 x 13 cm loaf pans. Final fermentation for 60 minutes.

Baked in a 232C pre-steamed oven with steam for 15 minutes. 215C for 20 to 22 minutes. The use of the bread pans ensures less crust and hero the crumb.

Hamelman notes: “This bread hits a lot of flavor bases – it is smooth and moist thanks to the squash and the honey; the roasted pumpkin seeds are a nice flavor addition; and visually it is pretty to look at – the crumb has an attractive golden hue and contrasts well with the pumpkin seeds studded throughout.”