Dutch Oven Pumpkin Bread (Print Version)
Rustic bread with real pumpkin, slow-fermented for flavor and baked in a Dutch oven for the perfect crispy crust and tender crumb.
# Ingredients:
→ Main Ingredients
01 -
3/4 cup cool water (180 g)
02 -
1/2 tsp active dry yeast (1/4 tsp for overnight rise)
03 -
1 cup pumpkin puree (225 g)
04 -
3 cups bread flour (425 g)
05 -
2 tsp fine sea salt
# Steps to Follow:
01 -
In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk gently to dissolve, then let it sit for a few minutes to activate.
02 -
Add the pumpkin puree to the bowl and whisk until the mixture becomes smooth and lump-free.
03 -
Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir using a rubber spatula, then use your hands to squeeze and fold the dough until evenly mixed. The dough will be sticky. Cover the bowl with plastic wrap and leave at room temperature for one hour.
04 -
Wet your fingers and perform a series of folds by lifting the dough from one side and folding it over itself several times until it tightens and resists folding. Cover again and let rise for 3-4 hours at room temperature, popping any large air bubbles. Then, transfer the bowl to the fridge to chill for about 12 hours, or overnight.
05 -
Take the chilled dough and transfer it to a floured work surface. Using floured hands, shape it into a tight, round ball. Place the shaped dough onto a small square of parchment paper, dust lightly with flour, cover with a tea towel, and let rise at room temperature for 3-4 hours.
06 -
Preheat your oven to 450°F (230°C) and place a 4-6 quart Dutch oven inside. Let it continue heating for an additional 10-20 minutes to ensure it's thoroughly preheated.
07 -
Use a sharp paring knife to score the top of the risen dough with a shallow slash about ½ cm deep. This allows the bread to expand during baking.
08 -
Carefully remove the preheated Dutch oven from the oven. Using the parchment paper, transfer the scored dough into the pot. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the bread is golden and the crust is firm.
09 -
Remove the baked bread from the Dutch oven and let it cool on a rack for at least an hour before slicing to allow the crumb to set and flavors to develop.
# Additional Notes:
01 -
Allow sufficient time for the dough to rise to ensure a light and airy texture in the final loaf.