Butternut Squash & Cherry Bread

Today's bake: Butternut Squash & Cherry Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s): Modified fermenting times, increased cherries from 10% to 18%

This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.

There are in addition pureed butternut squash and dried tart cherries as add-ins that provide a wonderful flavor and texture to this bread.

One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - less flour in the banneton.

Tasting Notes

Crumb: Sweet/Dairy - Butter - there is a nice undertone of the butternut squash in the crumb when you're not biting into a cherry. The tartness of the cherries provide a nice contrast to the overall creamy/nutty flavors.

Crust: Roasted - Roasted - Baked Onions/Vegetables.

Grain Character: Complex - Cooked Whole Grains.

This is a really nice dense bread which I will be making again.

Recipe and Process are below for those that are interested.

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