The Perfect Bread for Halloween
Check the Dough: Ensure the dough is well-kneaded and the gluten network is formed correctly. You can do the “windowpane test”: stretch a small piece of dough to see if it forms a thin membrane without tearing.
Dough Hydration: If the dough is too dry, add some water or reduce the kneading time if it seems too sticky.
Chill for Shaping: Refrigerating or freezing the dough balls before shaping helps firm the dough, making it easier to shape into pumpkins.
Using Twine: For easier shaping, you can pre-cut the twine into appropriate lengths before you start shaping the dough balls. This will allow you to wrap the twine more quickly.
Humidity in the Oven: To achieve a nicely browned crust, place a small container of water in the bottom of the oven while baking. The steam created helps improve the crust's texture.
Monitor Baking: Every oven is different, so check for doneness a few minutes before the recommended time. When tapped on the bottom, the bread should sound hollow.
Let Cool: Once baked, let the bread cool on a wire rack to prevent it from becoming soggy.
Kneading
Knead all the ingredients except the butter for about 30 minutes on speed 1. Yes, we know it’s a long time!
Adding the Butter
Once the gluten network is well-formed, add the butter.
Resting the Dough
Let the dough rest for 2 hours or until it reaches one and a half times its volume.
Dividing the Dough
Divide the dough into 80 g portions.
Shaping the Dough Balls
Shape each portion into a tight ball.
Refrigeration
Place the dough balls in the refrigerator for 1 hour or in the freezer for 15-20 minutes.
Shaping
Shape the dough balls into pumpkins by wrapping food-grade twine around them to recreate the pumpkin shape.
Final Rest
Let the shaped pumpkins rest for about two hours on parchment-lined baking sheets.
Preheating the Oven
Preheat the oven to 230 °C (450 °F). Bake the pumpkins, then reduce the temperature to 180 °C (350 °F). Bake for 15-20 minutes or until the bread is fully cooked.
