Easy pumpkin maple bread recipe

recette de pain à la citrouille

The Perfect Bread for Halloween

Preparation: 4h
Cooking: 15-20 min
Yield: About two dozen small breads.

Notes:

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.

Ingredients

Preparation

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.

Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.