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kneechalice OP t1_iui194s wrote

Quick Recipe:
300g High Gluten Flour
235g Water (78%)
9g Salt (3%)
60g Spelt Starter (20%)

~7.5 Hour bulk ferment @ ~75F
Build levain in morning / wait till starter is about an hour out from it's peak
Build autolyse w/salt / wait 1hr
Add starter and 5m Rubaud Mix / wait 30m
5m Rubaud Mix / wait 30m
Large stretch and fold on countertop / wait 30m
Lamination / wait 45m
Coil Fold 1 / wait 45m
Coil Fold 2 / wait 45m
Coil Fold 3 / let bulk ferment till done
Shape into boule and put in fridge overnight!

The next morning, cut 4 pieces of cooking twine long enough to wrap around the dough, and soak them in vegetable or similar neutral oil. Cut parchment paper into a circle slightly larger than the size of the dough, lay out the strings in a star pattern, and then plop the dough on the center of the strings. Wrap each set of strings around the dough (loosely so the dough has room to expand), and tie them to themselves. Pop everything in preheated dutch oven @ 500f for 15 minutes with the lid on, and @ 450f with the lid off for another 15 or until desired darkness! Shove half of a cinnamon stick in the top of the dough once cooled for extra pumpkin flair!

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ThePineapple3112 t1_iuiodgz wrote

So could you make this bread full of spices like cinnamon and nutmeg and allspice to give it a pumpkin pie flavour? Cause that’s what I thought it was gonna be at first!

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kneechalice OP t1_iuiq3s2 wrote

Lol yeah totally!!! I think when you normally see one of these loaves that’s usually what they are, but this was for a party so I wanted to make it foolproof and just went with my normal recipe :)

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impulse_post t1_iujonj3 wrote

How many tries did it take you to get the string length just right? Any advice on that?

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kneechalice OP t1_iujp73v wrote

Just one try!! I’d say just know your loaf and how it normally expands and base the length off of that. You want it tight enough that it creates the shape but not so tight that it gets absorbed into the dough or makes the dough explode lol. Thinking back I would say I maybe gave it a two finger gap on this one? As I normally say with bread baking, go with your gut and it’ll usually turn out ok! :)

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Clarksp2 t1_iui0jqo wrote

Love the cinnamon stick for the stem!

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ColdFeetInIowa t1_iui22cg wrote

Work of art, and looks delicious. Not an easy combination to achieve. Nice.

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00crispybacon00 t1_iuixj7y wrote

I so want to pull off a section and dip it in something. Looks amazing!

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Gecko99 t1_iuj5tfx wrote

It reminds me of the bread they found at Pompeii, which were pull apart and shaped with string. OP's looks tastier though since it's fresher and not burned.

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parallelgoldrings t1_iui4s26 wrote

Okay so you mean to tell me this is... BREAD?! What will humanity think of next?

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redditdejorge t1_iuiei2p wrote

Wow. Looks beautiful. It would be hard for me to even cut into that.

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morningreis t1_iuiklxs wrote

/r/GTAGE material. Excellent job

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Groundbreaking_M t1_iuislh9 wrote

Adorable and 100% making for Thanksgiving Dinner!!

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Rim_World t1_iuj7ldo wrote

poor thing got violated by those cinnamon sticks

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-____deleted_____- t1_iujdf3a wrote

I would slice this bread and spread on some punk in butter just to up the fall ante

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Bfantana2044 t1_iujs5gw wrote

The bread looks great. But, give me that beautiful large block edge grain cutting board. :)

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Lucikrux t1_iuirc6v wrote

Wonderfully done!

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zopea t1_iujbwkw wrote

Brilliant! Well done.

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IsoMAcK t1_iujnc2m wrote

Really nice job! Thank you, I am inspired to try one myself.

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wllwbir t1_iujx0a6 wrote

That looks awesome!

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Sucitraf t1_iuk4kx7 wrote

This is beautiful. Great job :)

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F1L0Y1 t1_iukad7o wrote

That looks so good! And it's cute!

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ashu7 t1_iujd5w0 wrote

Would love to see it sliced open.

Awesome looking bread-pumpkin! 🎃

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