Artisan Pumpkin Loaf

Artisan bread is my new baking obsession, and I have been routinely dreaming up new ways to make the soft-centered, crusty-exterior bread delightful.

This week, I had a partial can of pumpkin puree opened, and after a quick google search, discovered that pumpkin puree is just fine to add to artisan bread loaves. I am using an original recipe here, but then again, very little was measured. Go with your intuition and enjoy the process!

Recipe:

Bread Base:

3 c. Artisan flour (this is ESSENTIAL)

1/2 tsp dry yeast

1.5 c. filtered water

2 tsp. pink Himalayan salt

Now we add the “fun” items. This can be anything from cheese, fruits, spreads, nut butters, herbs, spices, or even pesto!

1 c. pumpkin puree

1/2 tsp. round ginger

1/4 tsp ground cloves

1 tsp. ground cinnamon

Combine all ingredients in a bowl, until a shaggy dough forms. Cover with wrap and allow to it at room temperature for 10-16 hours.

Preheat oven + uncovered dutch oven to 450 degrees Fahrenheit.

Once heated, place the shaggy dough in dutch oven, cover, and bake for 30 minutes. Then, remove the lid and bake for another 15 minutes.

That’s it! Happy eating!

xx, Mrs P