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๐ The pumpkin rolls I bring to every fall dinner
Published about 18 hours agoย โขย 3 min read
Why I love pumpkin (in bread)
Pumpkin bread isn't about flavor; at least, that's not its main point.
It's about what the puree does to the dough: it hydrates like water but tenderizes it like butter, leaving a soft, golden crumb.
And I always opt for canned pumpkin puree for baking for a few reasons:
It's easy
It's consistent
It's widely available
The color alone is worth it, I think, that saffron-orange you can see on the outside, and certainly when you're pulling rolls apart with a cotton candy-like crumb.
But this isn't the pumpkin spice aisle. It's the actual vegetable, bringing its magic to doughs, in five recipes from dinner rolls to the discard pancakes I make every weekend this time of year.
Sourdough Links: That Norwegian bakery life; Lactic acid bacteria isn't the only bacteria in town
๐ Pumpkin Dinner Rolls
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Pumpkin puree adds a lot of tenderness to these rollsโand beautiful color. They're definitely a little on the savory side, but not overly so, and are a really delightful accompaniment to any dinner.
This pumpkin loaf doesn't hold back. This bread is loaded with puree, enriched with butter and sugar, and packed with golden raisins. Slice it, toast it, slather on more butter (obviously), and you've got something that's basically a cinnamon roll's sophisticated older sibling.
I really can't stop eating thisโthe perfect snack and so economical (and easy) to make at home. If you haven't tried making sourdough granola yet, you'll love this recipe.
My second book, The Perfect Pizza: The Craft and Science of Homemade Pizza, Focaccia, Flatbreads, and More, is coming out in only 4 weeks.
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What's in the book:
Every recipe is 100% sourdough. Pizza, focaccia, flatbread, all of it naturally leavened.
Round pizzas from everyday doughs to multi-day ferments, sheet pan pizza, Detroit-style, Tavern-style, pizza bianca, and a whole lot more.
Written for your home oven at 550ยฐF. An outdoor oven is a bonus, not a requirement.
Baker's percentages throughout, just like The Perfect Loaf, so you can scale and tweak instead of just following.
Fermentation schedules for every dough, so the dough is ready when you are.
Whole-grain, freshly milled-flour pizza and focaccia recipes.
Pre-order your copy now (it's on sale already!) and get my extra recipes that didn't make the book, plus all the recipes for scaling and modifying ๐
Does a starter just die sometimes? I have had mine for 5 years, and it has been consistently strong. I have tried everything to reset and restart it, but it doesnโt riseโฆ. It has a few bubbles but no rise.
No, if you care for it properly, it shouldn't spontaneously die. I've had mine for over 12 years (and know other bakers who have maintained starters for much longer).
That said, sometimes I've seen it slow down and need help. Here's what I recommend. Treat it like a sick child, and:
Use 50% whole grain rye flour to feed it for a week (the rest can be any white flour)
Feed it with warm water or keep it in a warm spot (78F would be great)
If you usually keep it in the fridge, keep it out on the counter during this week and feed it once or twice a day.
Give it a little more attention. Watch how it rises and falls, and feed it as needed.
Only feed it twice if you see lots of bubbles and vigorous fermentation activity.
Do that for a week, and let me know how it goes!
๐ 2 Ways I Can Help You Today
Winter is pretty much here. If your kitchen is chilly, ensure you're ready for slower fermentation. Read my guide to winter baking. โ
Thank you for subscribing ๐ฉถ. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113. โUnsubscribe ยท Preferencesโ
The Perfect Loaf ๐
Maurizio Leo
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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