No-knead Pumpkin Bread

PREPARE THE DOUGH

1. Place your flour into a large mixing bowl. Stir in the yeast, salt, nutmeg and pumpkin spice, if using. Add the water, maple syrup and pumpkin purée.
2. Stir well to combine using a dough whisk or a wooden spoon. The dough will be shaggy and dry at first – leave it to rest for 10 minutes and mix once again until the flour is fully hydrated.

FIRST RISE

1. Mist the bowl with a little olive oil (or sesame oil), cover and let rise for 60-90 minutes or until doubled.

SHAPE THE LOAF

1. Mist your worktop with water or a little oil. Tip the dough onto the worktop and stretch it out gently to form a long rectangle.
2. Fold the dough into three sections, like a letter (letter fold). Turn the dough so that the narrow side is facing you and roll into a ball.
3. Shape the bread using your hands and a bench scraper into a round loaf. Keep turning on the countertop, shaping between your hands and slightly tucking under until the loaf is smooth. Dust with flour to make the shaping easier.

SECOND RISE

1. Place the loaf, seam side up, into a banneton dusted with rice or gluten free flour. Cover and let rise for 30 minutes. If you are not using a banneton you can place the bread in a bowl lined with well floured baking paper or a clean linen towel.
2. Cover loosely with a shower cap or a plastic bag and let rise again for 30-45 minutes while your oven preheats.

BAKE YOUR PUMPKIN BREAD

1. Preheat your oven to 450°F (230°C) half an hour before the end of proving. Place a cast iron pot (Dutch Oven) in the oven to preheat.
2. Invert the loaf onto a bread sling or baking paper. Carefully remove the pot from the oven using oven mitts and lower the bread into it. Score the loaf using a sharp knife, razor or lame.
3. Cover and bake for 30 minutes. Lower the temperature to 425°F (220°C). Take the lid off the pot and bake for 15 minutes.
4. Lift the bread out of the Dutch oven and place on wire rack to cool before slicing and serving,