Pumpkin Bread (Boule)

If you don't have it ready made, roast pumpkin and make pumpkin puree. You'll need 80g for the bread. Let cool before using puree for bread dough.

In a large bowl, mix 2 cups bread flour, 1 tsp yeast, and 1/2 tsp sea salt.

When pumpkin puree is cool, add to flour mixture.

Cover bowl and proof the dough at room temperature for 2-3 hours.

Place in fridge and proof overnight.

The next morning, take dough out from fridge. Wait 1 hour at room temperature.

Add seeds, nuts, granola, etc. into dough.

Preheat oven to 475F. Place an oven-safe tray underneath for water. The water will create steam to make the crust of the bread crisp.

Cut 4 pieces of cooking twine and place them across the top of bowl diagonally. Flip the dough/bowl over onto baking sheet. You can score the bread if you'd like.

Once oven is done pre-heating, place the bread inside. BE VERY CAREFUL (WEAR GLOVES) and pour some water into the tray at the bottom.

Bake at 475F for 20-25 minutes or until light golden.

Enjoy the lovely bread!