Peppery Pumpkin Bread from HBin5
I gave this recipe my own special touch: I added far less water than the recipe called for.
As usual, this was by mistake rather than by intention. The liquid measuring cup that I used is only 2 cups big, and so I measured out the first 2 cups and set it in a bowl; then I measured out the 1 1/2 cups (to make the full measure of 3 1/2 cups that the recipe called for) -- and when mixing up the ingredients, I forgot to add the bowl of water. Mis en place? It was right there, I couldn't have missed it. But I did.
The result was a dough that required kneading, a lot of kneading, to get the ingredients incorporated. By the time I had it kneaded, I saw the bowl of water, and I could still have incorporated it, but I figured, what the heck, let's see what I get.
I was using a jack-o-lantern pumpkin that I had roasted and pureed a day earlier. These are a good bit wetter than the usual baking pumpkins, I think.
The dough was left out for 2 hours and did see some rise.
Then it was refrigerated for 24 hours. There was even more evidence of fermentation.
At that point, I tore off about half of it and punched it down while cold. I shaped it into a tight boule and set it in a floured basket to see if it would rise some more when it warmed to room temperature.
It didn't really look like it expanded much. It is only later, when I look at these pictures, that I see that it did indeed have some swelling.
But I decided to score it and bake it anyway. I preheated the stone to 450 degrees F and decorated my loaf. You can't really see it in the end result, since I used pumpkin spice, and that turns out to be the same colour as the baked bread. Next time I'll use white flour or rice flour, I guess.
The bread is surprisingly light. I suppose it is the extra gluten that was added. This bread is like a sandwich loaf, with a crunchy crust that is not too brittle. The taste is good, but I could have used a bit more pepper.
Notes to Myself
- Try some other recipes from HBin5 this way: i.e., less hydration, shaped when cold. The shape of the boule seems to hold together far better, you get a lot less sag.
- In terms of decoration: try keeping the cookie cutter on the loaf as it bakes. Try white flour, try glaze everywhere on the bread. Try embedding parsley or other herbs with colour.
- What other vegetables could be added to bread?