Well I finally got around to making Graham's roasted pumpkin bread  and I am very happy with the results for a first attempt. I left the decision too late in the week in order to have the roasted pumpkin pieces ready for when I mixed up the dough. Because I had to slow roast them for 24hrs, I did not have them ready until I was folding and proving my dough the next day, so I ended up adding the pumpkin at the very end.
I started baking the pumpkin (Butternut of course) in my gas pizza oven but I couldn't keep the temperature down low enough so I used my kitchen oven which is fan forced and I think rather than making the pumpkin 'malt' it made most of the pumpkin turn into a hard dried pieces which I couldn't use. So having started with 350g I ended up with only 109g of usable baked pumpkin.
For the dough I used 200g of ripe starter, 455g premium organic white bakers flour, 156g wholemeal, 39g Dark Rye. (I wanted to try Karen's 70%WF/24%WM/6%Rye combination for Pain au levain )
For the soaker I did not have any maize meal so I substituted 25g of multigrain mix which included maize and 25g wholemeal rolled oats. My final dough was probably around 65% hydration which is a little low for me.
The smells while baking were wonderful and I couldn't wait to try this sweet loaf.
So when it cooled sufficiently I cut this little baby open...
This bread had a wonderful complexity of strong flavours with the taste of sweet pumpkin, the sour wholemeal and rye and the nice nutty crunch from the crust of sunflower seeds on top. It was a bit heavier and denser than I would have hoped for but I think this was to do with the hydration and I could have baked it a little longer. I could not bake at my normal time (Satuday mornings after retarding overnight in the fridge) so it spent an extra 6hrs retarding in the fridge which I think intensified the flavours even more.
Still, I think this bread is a winner I just wish I had a better way to produce the lovely malted pumpkin Graham can produce in his cooling brick wood-fired marvel. This bread does look fantastic as well as taste so good and I love the way those little orange gems of roasted sweetness poke through the slashes.
Happy baking... Johnny