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I competed at the National Bread and Pastry Championship in
2004 and have been fine tuning it ever since. This is not a sweetened
quick bread version of pumpkin pie, but rather a hearty artisan
bread full of seeds and texture. The flavor is pleasingly mild and
does not contain the combination of spices that one quickly
associates with the taste of classic pumpkin pie. When you eat
pumpkin pie (or a quick bread or muffin version of it), it’s actually
these spices, not the pumpkin itself, that do all the talking, so to
speak. After being baked, this bread develops a nice crust on the
outside; slice through the center to reveal a moist, richly colored
crumb with the nutty-like texture of seeds dispersed throughout.
It’s an extremely versatile bread and I like to pair it with cured
meats and cheeses, toast it for breakfast, or serve on the side of a
hot bowl of soup or stew. Your customers, friends, and family will
welcome something different as the seasons change and once you
introduce this bread, I believe it will become a favorite as quickly
in your circle as it did in mine. Enjoy this winning formula and
happy baking!
30 Pastry & Baking
North America
s soon as the leaves start to turn and the cooler months
set in, I start to get requests from my friends and family
to bake pumpkin bread. I developed this formula when
A
Artisan Baker
Publisher’s Note:
Ciril Hitz is the Department Chair for
the International Baking and Pastry Institute at Johnson &
Wales University in Providence, Rhode Island. He has been
recognized both nationally and internationally with numerous
awards and accomplishments. More information on Ciril and
his work can be viewed on his web site: www.breadhitz.com.
Pumpkin Bread
by
Final Weight
7097g / 15# 10.3 oz
Bread flour
2430g 5# 5.7 oz 84.9
Whole wheat flour
285g
10 oz
9.9
Cornmeal
145g
5.1 oz
5
Water, 98ºF
1683g
3# 11.3 58.8
(spiral mixer temp.)
Pumpkin puree, canned
713g 1# 9.1 oz 24.9
White starter 60%
350g
12.3oz 12.2
hydrated, cold from
the refrigerator
Rye starter 100%
550g 1# 3.3 oz 19.2
hydrated, cold from
the refrigerator
Salt
80g
2.8 oz
2.7
Toasted pumpkin seeds
510g 1# 1.9 oz 17.8
Toasted sunflower seeds
345g
12.1oz 12
Instant yeast, SAF
6g
.21 oz
.2
Red label
Ingredients
Metric
Pounds %
1. Mix all of the above ingredients except the pumpkin and
sunflower seeds on first speed for 4 minutes.
2. Increase to second speed and mix for about 2 minutes until the
dough starts to pull together around the hook.
3. Decrease to first speed and add the toasted seeds (make sure
they are cooled), mixing just until they are completely
incorporated.
4. Place the dough in an oil-sprayed plastic container. Give the
dough an organizational fold (the oil from the container will
lightly coat the dough, ensuring that no crust can form on the
top layer of the dough).
5. Take an internal temperature reading of the dough. Ideal
fermentation of the dough will occur between 75-78
º
F.
6. Cover the dough with a lid and allow the dough to ferment for
45 minutes at room temperature.
7. Give the dough a stretch and fold. Allow to ferment for another
45 minutes.
8. Divide the dough into 700g units and pre-shape into rounds.
Set aside for 20-25 minutes in a covered environment.
9. Shape the dough into battards, then place seam up on a dusted
couche and allow to proof for 45 minutes.
10. Bake in a deck oven at 450-480
º
F with steam for 40 minutes,
keeping a watchful eye on the bottom of the loaves in order not
to burn them.
11. Cool on a wire rack and wait a minimum 4 hours after the bake
to enjoy for full flavor profile.