pumpkin bread

A couple of weeks ago I made a very nice sourdough pumpkin bread. It was similar to my Sunflower Squash Bread, but smaller (a better size for one person) and entirely whole-grain. I used it for sandwiches for my work lunches, and it lasted a week while never getting stale.



Sourdough Pumpkin Bread

levain:
250g whole wheat flour
200g water
30g whole wheat or spelt starter

dough:
all of the levain
250g whole wheat flour
170g whole spelt flour
65g dark rye flour
300g puréed squash
200g water
20g salt

A day before you plan to bake, mix the levain ingredients together and let rise in a warmish place till puffy.

When the levain's ready, mix it together with all the remaining ingredients except for the salt and let rest for half an hour or so. Add the salt and knead the dough till it's well incorporated. Knead the dough briefly at twenty-minute intervals for an hour, then let it rise till doubled. The time this takes will vary, depending on your starter and the temperature of your kitchen--at my house, it takes six to eight hours. If your starter's slow like mine you could get your dough made before you go to bed, and it will be all risen and ready to be shaped when you get up in the morning.

Shape into a boule or bâtard, and let rise in a linen-lined basket or banneton till doubled (this takes about four hours at my house). Slash, and bake on a stone preheated to 425ºF. Bake for 20 minutes, squirting with water a couple of times in the first 5 minutes, then turn the heat down to 375º. Bake 10-20 more minutes, till its internal temperature's about 208º.