Pumpkin french bread

I baked a pumpkin french bread this weekend:

Pumpkin French Bread Makes 2 loaves Poolish: 8 oz. water 8 oz. all-purpose unbleached flour 1/8 teaspoon instant yeast Final dough: All of the poolish 16 oz. all-purpose unbleached flour 4 oz. pumpkin puree 4 oz. water 1 teaspoon instant yeast 1 tablespoon brown sugar

At least I think that is right. I'm putting it down from memory, so if something seems drastically off, adjust it! The standard approach here: the poolish sat out overnight, two rises before shaping, baked at 465 for about 25 minutes in an oven with steam. Take a look at the rustic bread recipe if you want more info. I did a decent job scoring them: The pumpkin loaves are on the outside, a rustic bread I baked in the center. I think if I try it again I'll bump the amount of pumpkin up to 6 ounces. You really can't taste the pumpkin much. But you catch a whiff of it pulling a slice of it out of the toaster.