{"id":697,"date":"2017-02-19T07:06:44","date_gmt":"2017-02-19T07:06:44","guid":{"rendered":"http:\/\/192.168.1.11\/savory-pumpkin-rosemary-bread\/"},"modified":"2017-02-19T07:06:44","modified_gmt":"2017-02-19T07:06:44","slug":"savory-pumpkin-rosemary-bread","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2017\/02\/19\/savory-pumpkin-rosemary-bread\/","title":{"rendered":"Savory Pumpkin Rosemary Bread"},"content":{"rendered":"

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Ingredients<\/h4>
  1. Biga (serves two loaves)<\/li>\n

    * 3 1\/2c bread flour\n* 2 cups water at room temperature\n* 1\/2t instant dry yeast

  2. Bread<\/li>\n

    * 1 1\/2c biga\n* 1 1\/2c canned pumpkin\n* 3\/4c water at room temp\n* 1T fresh yeast, or 2 1\/2t instant dry yeast\n* 1T molasses\n* 2 3\/4c Italian 00 flour\n* 2c bread flour\n* 2 1\/2t kosher salt\n* 1 sprig fresh rosemary, stem discarded and leaves chopped finely<\/ol><\/div>
    \n

    Directions<\/h4>
    1. Biga<\/li>\n

      Whisk all ingredients together and allow to let stand at room\ntemperature for 6 hours. The biga will start to ferment and will get\ngassy\/bubbly. Can ferment up to 24 hours. Reserve 1 1\/2c biga for\nfollowing bread recipe. The remaining can be stored in the fridge,\ncovered. You can keep it alive by discarding some of the biga every 2-3\ndays and feeding the remaining with a little water and bread flour\n(about equal amounts) and giving it a vigorous stir.

    2. Bread<\/li>\n

      In a large mixing bowl, mix together the biga and pumpkin on low speed.\nIn a small bowl, mix together the warm water and the yeast. Add the\nyeast mixture to the pumpkin mixture, and then the sorghum molasses. Mix\nuntil thoroughly combined. The consistency will be quite runny.\n

      In a large bowl, combine the 00 flour and the bread flour. Add about 3\n1\/2c of flour, continuing to mix with the dough hook on medium-low\nspeed. Slowly, add the remaining flour bit by bit, until the dough comes\noff the sides and bottoms of the mixing bowl and climbs up the hook.\n

      With the mixer still kneading, add the salt and chopped rosemary. When\nthe salt and rosemary look evenly incorporated, allow the dough to rest\nfor 20 minutes. Meanwhile, pour 2T of olive oil into a large bowl. When\nthe dough has rested for 20 minutes, turn the dough out into the bowl,\nand flip the dough over so it is well-oiled on all surfaces. Cover the\nbowl with a towel and allow the dough to rest for an hour.\n

      After 1 hour, cut the dough in half. Working with half the dough,\nstretch it lightly with your fingers-you can hold it up on one side in\nthe air and just let gravity stretch the dough for you. Fold the dough\nin half. Flatten and shape the dough into a rough rectangular shape,\nthen roll it up like a cinnamon roll. Tuck the ends of the dough neatly\nunderneath and use your fingers to pinch the seam close. Your dough\nshould now resemble a flat baguette.\n

      Generously flour a baking sheet with 1\/3c of flour. Transfer the log of\ndough on top of the flour, then sprinkle some of the flour over the\nentire surface of the dough. Repeat all steps with second loaf.\n

      Space the loaves so they have room to rise. Cover with a towel, and\nallow the dough to rise for 2-3 hours. At this point, the dough should\nbe nicely puffed but not quite doubled in size. Spritz the tops lightly\nwith water.\n

      Preheat the oven to 425 degrees. Place a pan of water on the bottom\nrack. Bake the bread directly on the baking sheet for about 50 minutes,\nuntil crust is browned and crisp. When you pick up the loaf, give it a\nlight thump on the bottom. It should sound hollow.<\/ol><\/div>
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