We have found that sweet and dry squash work best for this bread, especially ‘Winter Sweet’ or ‘Sweet Mama.’ The recipe calls for sourdough starter and would benefit from practiced hands, but it is also a great place to start for beginning bakers. Squash-enriched breads tend to be somewhat forgiving - at least in terms of flavor.
Yields 2 loaves
Prepare the squash puree:
Pick two small or one large winter squash. Rub the inner flesh with some brown sugar and a little salt. Place seasoned side down on a sheet pan covered with parchment or aluminum foil. Bake at 350 for approximately 30-45 minutes, or until when you press on the skin, the meat feels very soft. Once cooked, allow to cool before scraping out the inner ‘meat’ and process in a blender or food processor until smooth.
Mix the levain and let sit out of the way for 8-10 hours before you plan to mix the dough:
40g high gluten bread flour
40g hard red wheat flour (or whole wheat flour)
80g water between 90-95 degrees
25g 100% hydration starter
Dough
175g levain
330g squash puree
50g honey
355g water between 90-95 degrees
395g hard red wheat flour (or whole wheat flour)
300g high gluten bread flour
18g salt
130g golden raisins
Mix the dough:
When the levain is bubbly and active, combine in a bowl the levain, honey, 90-95 degree water, and the squash puree. Add the flours and mix until everything is wet and no clumps remain, but the mixture still appears shaggy. Place a tea towel over the bowl and leave to autolyse for 20 minutes before adding in the raisins and salt. Cover and place in a relatively warm place for 3-4 hours, ‘folding’ the dough every thirty minutes for a total of 6 folds.
Shaping:
When the dough appears to be almost double in size, and you poke it and it takes a moment before it fills back in, it’s time to shape! Cut the dough in half and pre-shape (loosely form) into two boules (balls). Cover dough with a large bowl and allow to bench rest for 30 minutes. Final shape with your preferred method for boules, place seam-side up into two well-floured bannetons, and allow to sit covered for another 2-3 hours.
Bake:
Place a cast iron Dutch oven into an oven set for 500 degrees. Allow to preheat for about 10 minutes. Flip your dough out onto a sheet of parchment cut to the size of your dutch oven. Score your loaf, and place into the Dutch oven and cover with the lid. Turn the oven down to 475 and bake for 20 minutes with the lid on, remove the lid, and bake for another 12-15 minutes. You will know your bread is done when you knock on the bottom and it sounds hollow.
Let it cool on a rack before cutting!