Symbolically, the pumpkin is often linked to rebirth and fertility, and they also symbolise harvests and crops. In the Northern hemisphere, they fit the season in which Halloween falls every year - autumn.
Of course the shape of our boule recalls the the pumpkin used to create Cinderella's carriage. Whether it's a halloween decoration, a childhood memory or just a tasty bread for you to enjoy, this fun recipe delivers.
Roast Pumpkin & Cinnamon boule
This bread has fragrant notes of pumpkin brought to life with the addition of cinnamon. A surprise addition of a small amount of Rye flour rounds off the flavour profile for a delicious complex yet subtle flavour.
Hydration is technically a little lower than our other recipes to account from some of the moisture present in the pumpkin.
Make and enjoy this bread anytime, but it also makes a great edible decor piece for you Halloween table.
Mix the wheat flours together with 320g water into a shaggy mass and set aside to autolyse for 2 hours. The best tool for this job is the Danish Dough Whisk.
Peel and cut the pumpkin into chunks, toss in some oil, sprinkle with salt and bake in a preheated oven at 180 deg C until very soft and starting to caramelise. Place in the fridge to cool.
Blitz the Motherdough in remaining 170g water, and pour over the the autolyse mix. Add the cooked pumpkin chunks. Add the malt, salt and cinnamon.
On a medium speed with the dough hook attachment, pour in the rye flour and knead until combined. Check that the dough temperature is not over 26 deg. C (if it is put the bowl in the fridge for 30 minutes before continuing).
Knead at medium-high speed until you have a smooth elastic dough that completely pulls away from the sides and leaves a clean bowl.
Place the dough in an oiled fermentation container and execute 2 sets of coil folds. Rest 20-30 minutes.
Execute 1 set of coil folds every 20-30 minutes for anything from 2 to 4 hours depending on ambient temperature.
When your dough has increased in volume by around 50% and has developed good aeration, proceed to shape and place in a banneton and transfer to the fridge for a long cold proof at 4-6 deg C. If during the bulk fermentation stage you noticed signs that your dough might be losing structure, it would be best to cold proof at the lower temperature for around 12 hours. Check that your dough passes the poke test and then proceed.
Arrange your string in a star pattern with a central knot on your baking paper. Turn the dough out with the centre of your boule aligned with the centre of the knot.
Insert a Cinnamon quill into the centre of the boule and then tie opposite strands together. They should just touch the dough and be fairly loose. Score vertically between the string.
Place in a previously preheated oven and bake at 200 deg C for approximately 60 minutes, taking care to ensure steam for the first 20 minutes of the bake. Toward the end of the bake crack the oven door with a wooden spoon to allow the last of the steam to escape and the crust to harden.
Check that the bread passes the knock test, if not put it back in the oven for 10 minutes. Remove the bread and allow to cool before cutting. This is particularly important as the moist pumpkin bits need to settle properly to avoid gummy bread.
* 400g of fresh pumpkin should give you about 250g cooked. For a richer flavour you can substitute the pumpkin for butternut.
Prepare your string for create the pumpkin shape by soaking it in a bit of cooking oil.