Pumpkin Sourdough Bread
Author: 
 
Makes two loaves
Ingredients
  • SPONGE:
  • 1 cup sourdough starter
  • 2½ cups unbleached flour
  • 1½ cups water, room temperature
  • ¼ teaspoon instant yeast (optional)
  • ****
  • BREAD
  • The bubbly sponge
  • 15 ounces canned pumpkin
  • ¾ cup warm water
  • 1½ tablespoons salt
  • 6 - 6½ cups bread flour
Instructions
  1. Night before: Create the sponge by combining all of the sponge ingredients and beating well with a wooden spoon. Cover and allow the sponge to sit at room temperature overnight.
  2. Bread: in a large bowl (a stand mixer and dough hook is recommended) combine the bubbly sponge, pumpkin, water, salt, and 6 cups of bread flour. Knead by machine for 5 minutes, or by hand on floured surface for 7-8 minutes. Dough should come cleanly away from the sides of the bowl and be just slightly tacky. If dough is too soft, add additional flour a little at a time.
  3. Cover bowl and allow dough to rise until doubled. If you used a little yeast in the sponge, this will take between 1 - 2 hours. If you skipped the yeast, it could take much longer. Be patient and let the bread do its thing. The longer it takes to rise, the more flavorful the bread will be.
  4. When dough has doubled, punch it down on a lightly floured surface and shape it into loaves. Place in lightly greased loaf pans or form into balls and place on baking sheets with a little cornmeal sprinkled on them. Cover with a towel and allow dough to rise until doubled. With a sharp knife or razor, cut several shallow diagonal slashes in the loaves (or an "X" on round loaves).
  5. Heat oven to 425 F. For the crispiest crust, place a pan of water on the bottom of the rack while the oven is heating. Be very careful when you open the door - there will be lots of steam. Alternatively, you can use a spray bottle to spray the loaves and the inside of the oven when you put the pans in to bake.
  6. Bake for approximately 25 minutes, or until loaves are rich golden brown. For a shiny crust, brush hot loaves with butter. Cool on racks.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5078