This post first appeared over at Noshing With The Nolands where I’m a contributor. Now, I’m so excited to be able to share this delicious loaf with YOU! Pumpkin No Knead Bread
As the weather cools, the urge to stay inside and cook all the comfort foods increases. It’s the time of year when we trade our summer salads and barbecue tools for braised short ribs and rich stews. This Pumpkin No Knead Bread is the perfect side for all your favourite fall comfort food dishes. Let the carb loading begin!
The very first time I saw the New York Times famous No Knead Bread recipe, I knew I had to try it. From then on, I was hooked on bread baking including my most recent sourdough baking experiments.
What is No Knead Bread?
The three most important characteristics of No Knead Bread are:
very little commercial yeast when compared to regular yeast breads. a long rise or long fermentation period. a very wet sticky dough (high hydration) when compared with regular yeast breads. No Knead Bread vs. Traditional Bread
In No Knead Bread, long gluten strands (which give the bread an airy texture) result from the long rise and higher hydration while traditional bread making methods rely on a lot of kneading to develop the gluten.
Despite the name, No Knead Bread is not an entirely hands-off bread baking method. Some hand mixing is required at the beginning to ensure all ingredients are properly mixed.
In addition, some stretching and folding (see photos below) helps to shape the bread before the final rise.
How Much Time Does it Take to Make No Knead Bread?
Even though it looks like this recipe takes forever, most of that time is entirely hands-off. The bread is practically making itself!
The great thing is that you can adjust the timing of this recipe to suit your own schedule. For example: mix up the ingredients in a large bowl before you leave for work in the morning, then come home and finish it later that evening.
I like to mix mine up at midnight, then do my final shaping at noon and bake around 3 pm. The timing really does depend on the temperature and humidity in your home.
How to Make This No Knead Bread On Your Own
This easy recipe produces an artisan-quality loaf or boule with a golden brown crusty exterior and beautifully textured interior. It’s simply topped with pumpkin seeds, white and black sesame seeds.
Everyone has different tastes so feel free to experiment with other toppings such as nuts or cheese. Other ways to add your own flavor to this bread include adding herbs and spices, cheese, or olives during the mixing step.
How to Store No Knead Bread
Congratulations! You have now made your very own gorgeous boule of Pumpkin No Knead Bread. If you don’t immediately inhale all of the bread and want to store it, here’s how: To maintain that beautiful crisp crust, store it in a closed paper bag or linen bread bag.
Otherwise, store the loaf in an airtight plastic bag. Remember there are no preservatives in this bread so it’s best to consume it within a few days of baking.
PIN Pumpkin No Knead Bread HERE.
Recipe adapted from this recipe by Chef John.
Yield: 1 boule 6 Servings Super Seedy Pumpkin No Knead Bread Print
This delicious Pumpkin No Knead Bread looks like you've been slaving in the kitchen for hours but really is so easy to make. Enjoy it with your favourite fall comfort soup or stew.
Prep Time 10 minutes Cook Time 40 minutes Additional Time 15 hours Total Time 15 hours 50 minutes Ingredients 2/3 cup pumpkin pureé 1/4 tsp active yeast 1 cup warm water 1 tbsp honey 1/2 - 1 tsp salt 3 cups flour assorted seeds (for this loaf, plain shelled pumpkin seeds, white and black sesame seeds but use what you like) Instructions Place pumpkin purée, water, salt, yeast, and honey in a large mixing bowl. Mix together well. Add I cup of flour and thoroughly combine, repeat with 2 remaining cups of flour. Reach into the bowl and mix well with your hands. Knead dough until it is smooth and elastic. Tidy dough into a ball and cover. Let rise 12-16 hours; until the dough has more than doubled and bubbles can be seen on the dough surface. Carefully remove dough from the bowl and place onto a clean counter top. Grab the side of the dough farthest away from you, stretch up (about 3 times the height of the dough) then fold over the dough. Repeat on the right side of the dough, the side closest to you, and finally the left side. Flip over the dough ball so that the smooth side is on top. Cup your hands around the ball and slide it slightly forward on the counter top. Rotate, and repeat until the dough is a neat ball. Carefully place the dough ball (smooth top facing downward) in a well floured banneton. Alternatively, line a medium bowl with a well floured tea towel and place the dough ball in there. Cover and let rise until doubled, approximately 1-2 hours. TO BAKE: Place Dutch oven in your oven and pre-heat until it reaches 450 F. Cut a circle of parchment paper the size of the bottom of your Dutch oven. Place it over the basket (or bowl). To remove bread from basket/bowl, place a cutting board over the parchment paper, grab the basket/bowl with your thumbs and flip the whole thing over using a quick motion. Moisten hands and lightly rub over the surface of the boule. Scatter the seeds over the bread surface. You may need to press them in slightly. Score the bread with a sharp knife or bread lame. Remove hot Dutch oven from your oven and carefully lower the boule into the pot (by holding onto the parchment paper). Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes. Baking time may vary from oven to oven. Remove bread from Dutch oven and place on rack to cool. Notes
Please note: 1) The temperature and humidity in your home will affect dough rising times.
2) Oven temperatures may vary. Mine runs hot so I bake at 425 F. If you have an average or cooler oven, try starting at 450 F then reducing to 425 F after you remove the lid.
*A banneton is a type of basket used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as brotform or proofing baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. Source: Wikipedia
**A lame (/lɑːm, læm/) is a double-sided blade that is used to slash the tops of bread loaves in artisan baking. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. ... This significantly improves the appearance of baked breads. Source: Wikipedia
© Bernice Hill Cuisine: American / Category: Baking/Desserts
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