Pumpkin 🎃 bread · Crust & Crumb Academy

Pumpkin 🎃 bread

it’s a pumpkin season now.

I baked the pumpkin 🎃 bread and this is the recipe

Ingredients:

Mix water + flours and leave the dough for the autolyse phase for 3 hours.
Add the starter over the dough and knead for 8 to 10 minutes with a standing mixer. Then, leave the dough to relax for 30 minutes.
Incorporate the salt and knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes.
knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes.
Add the pumpkin puree and the pumpkin seeds over the dough and knead for 8 to 10 minutes with a standing mixer. Let the dough rest covered for 1 hour.
Coil fold 1. Let the dough sit for 1 hour covered.
Coil fold 2. Let the dough sit for 1 hour covered.
Shape the dough. Place the dough face down into well-floured bannetons.
Place the dough in the fridge. It can stay in the fridge between 14-20 hours