Golden Bread

 

Gillian Miller, Wildflower Baking

yields 2 loaves

Prepare the squash puree

Pick two small or one large SWEET winter squash. We have found that the “Winter Sweet” or “Sweet Mama” work the best for this bread. Cut them down the middle from top to bottom, scoop out the seeds. Rub the inner flesh with some brown sugar and a little salt and place seasoned side down on a sheet pan covered with parchment.  paper or aluminum foil. Bake at 350 for approximately 30-45 minutes or until when you press on the skin, the meat feels very soft. Once cooked, allow to cool before scraping out the inner ‘meat’ and process in a blender or food processor until smooth.

 

Mix the levain 8-10 hours before you plan to mix the dough

40g high gluten bread flour

40g hard red wheat flour (or whole wheat flour)

80g water between 90-95 degrees

25g 100% hydration starter

 

Dough

175g levain

330g squash puree

50g honey

355g water between 90-95 degrees

395g hard red wheat flour (or whole wheat flour)

300g high gluten bread flour

18g salt

130g golden raisins

 

Mix the dough

When the levain is bubbly and active, combine in a bowl the levain, honey, 90-95 degree water, and the squash puree. Mix in the flours until everything is wet and no clumps remain but still appears shaggy. Place a tea towel over the bowl and leave to autolyse for 20 minutes before adding in the raisins and salt. Cover and place in a relatively warm place for 3-4 hours, ‘folding’ the dough every thirty minutes for a total of 6 folds.

 

Shaping

When the dough appears to be almost double in size and you poke it and it takes a moment before it fills back in, it’s time to shape! Cut the dough in half and preshape (loosely form) into two boules. Cover dough with a large bowl and allow to bench rest for 30 minutes. Final shape with your prefered method for boules, place seam-side up into two well-floured bannetons, and allow to sit covered for another 2-3 hours.  

Bake:

Place a cast iron dutch oven into an oven set for 500 degrees. Allow to preheat for about 10 minutes. Flip your dough out onto a sheet of parchment cut to the size of your dutch oven. Score your loaf, and place into the dutch oven and cover with the lid. Turn the oven down to 475 and bake for 20 minutes with the lid on, remove the lid, and bake for another 12-15 minutes. You will know your bread is done when you knock on the bottom and it sounds hollow.

Let it cool on a rack before cutting!

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