djwtwo has added a photo to the pool:
I had made some pumpkin bread last weekend (basically this recipe, but I topped it with a salted pecan praline crumble this time around.) Because that recipe only uses 8 oz. of pumpkin puree, and I had started with a 15 oz. can, I had some pumpkin left over that I needed to find a use for. Ordinarily that might mean ravioli, or maybe a sauce, but my kids had explicitly requested Guinness short rib stew for dinner, I decided to improvise some savory bread instead.
I started with a "standard" 5:3 ratio of flour:liquid, but I think I underestimated the amount of liquid in the pumpkin as I had to add a bit of extra flour to get to the proper consistency for the dough I was shooting for (and which still was a hair on the soft side.) I also wanted to enrich the dough with a little fat and sugar, to get a softer crumb. The results were quite tasty.
Also, I need to pick up a fresh box of razor blades. Didn't get a very good slash on the loaves with my paring knife. Oh well.
Didn't do too much in the way of setup: Nikon D7000 on tripod, Nikkor 50mm ƒ1/.8 prime, 2s @ ƒ/8, ISO100. Single SB-700 on 1/8 power with the diffuser and CTO filter directly behind, 14mm zoom. Fill light is just the ambient light in the kitchen, thus the long exposure. Despite the filter I still needed to do some white balance tuning in Aperture (probably because I have "warm" LED lighting and not actual incandescents in there now.)
Ingredients
for the poolish:
6 oz. bread flour
6 oz. warm water
1/2 tsp. active dry yeast
for the rest of the bread:
11 oz. bread flour
2 tsp. kosher salt
1 1/2 tsp. active dry yeast
2 tsp. dry rubbed sage
1/4 tsp. nutmeg
1/2 tsp. ground black pepper
1 tbl. sugar
7 oz. canned pumpkin puree
2 oz. milk
2 tbl. melted, browned butter
6 whole fresh sage leaves
Directions
The day before baking, make the poolish preferment by combining the flour, water, and yeast in a medium bowl. Let it sit out on the counter until it gets bubbly, then cover lightly and put in the refrigerator overnight.
Combine all of the remaining dry ingredients (except the whole sage leaves) in a bowl and combine well. Add the pumpkin, milk, poolish, and brown butter, and mix to combine. Using the dough hook on a stand mixer, knead for 6 or 7 minutes. The dough will still be fairly wet (I'd expect this to be tough to work by hand.) Turn out onto a floured surface, form into a ball, and put in an oiled bowl to rise until doubled, about 1 1/2 hours.
Gently punch down the dough, divide into two pieces, and form into two loaves. Place on parchment, cover lightly, and allow to rise again until doubled, about another hour. Meanwhile, preheat your oven to 450°F with a baking stone on the middle rack.
Just before baking, slash the loaves 3 or 4 times diagonally with a razor, lamé, or other thin blade. Dip the fresh sage leaves in water and adhere to the loaves decoratively. Put a few ice cubes and a bit of water in a cup. Quickly transfer the parchment with the loaves to the baking stone, toss the ice water on the floor of the oven to create steam, and close the oven door. Bake for 10 minutes, then reduce the temperature of the oven to 400°F and continue baking, 20-30 minutes, until the loaves are crusty and fully baked (should read 200°F on an instant-read thermometer at the center.) Transfer to a cooling rack and allow to cool for at least 20 minutes before slicing.
via Recipes to Share Pool http://ift.tt/10SoOhK
No comments:
Post a Comment