PUMPKIN BREAD

What to do with homegrown pumpkins

Makes two loaves

In a mixing bowl fluff:

1/2    cup          Sugar

1/4    cup          Brown sugar

2        tbsp        Molasses

1        stick       Unsalted Butter

1        tbsp        Oil

2                       Eggs

2        cups        Pumpkin

In a small bowl combine:

2         cups      Four

1/2      tsp         Salt

1/2      tsp         Baking Powder

1/2      tsp         Cinnamon

3/16    tsp         Nutmeg

Fold in:

1          cup       Raisins

Bake at 325º  60 - 75 mins

        

Artisan Sourdough Bread

We were given dried sourdough starter from our neighbor Jeff.  We activated it, experimented with it, and enjoyed the bread making experience.  Then, our friend Clark gave us a jar of his friend's starter.  We checked it out in the same way.  But then, keeping two starters alive became laborious.  The constant feeding, OMG.  So we stowed a little of each for posterity, and then we did the unmentionable...be combined the two starters.  We did not expect what came next.  This mixture developed a very intense fragrance, before, during, and after baking.  Oh, but now we've become slaves to this Two Headed Monster.  It requires even more feeding than before, every night, as it is EXTREMELY active.  Oh, but the flavor is a-ma--zing.  I'll do this for now...but some day...XXX.

Stan Van Sooy's Sourdough French Bread was the inspiration.  Combined with the Artisan Sourdough Bread Recipe by Abeautifulplate.com, it makes a delicious crusted bread with a light whole wheat fragrance.

Yields:  4 Small Rounds, or 3 Medium.

Incredients:

5 cups flour

1 cup whole wheat flour

2.8 cups warm water

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2/3 cups starter. Ripe peaked, and float tested.

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3 tsp. salt

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Unsalted butter

With oven off and oven light on, create an environment that is 70 to 80º.

    Prepare an Autolyse.  Mix well and rest 1-2 hours.  

    Add the starter.  Mix well and rest 30 mins.

    Add salt.  Mix well and rest 30 mins.

    Perform 3 Stretch and Folds and rest 15 mins. each.

    Perform 3 Stretch and Folds and rest 30 mins. each.

    Careful not to de-gas the dough.  

    Add or reduce a final stretch and folds to build strength to the dough.  

    Allow to rest until almost double in size 1-2 hours, or doubled in size, before Pre-Shape.

On a clean surface, gently shape creating surface tension and rest on counter 15-20 mins. Dust the dough and flip onto a dusted surface, shape again.  Place dusted side down in a floured linen bowl or banneton, in a plastic bag overnight. Two nights for a stronger flavor, if the amount of starter is on the low side.

Heat the Dutch Oven to 475º, place the dough on parchment paper, score, and  bake 20-25 mins covered, depending on the size of the loaves.  Then reduce by 25º and bake 15-20 mins. uncovered.  Rotate watching  the color of the crust.  Let cool 2 hours.  If Not, Smother with Unsalted butter for piping hot goodness.