Dump the dough onto a floured work surface and using a dough scraper & scale, divide the dough into 4 equal pieces.
Shape each into a mini boule (directions for this can be found in the Easy Homemade Bread Recipe, steps 8 & 9) and let those rest in small bowls for another hour.
Meanwhile, preheat the oven to 425°F degrees with a baking stone sitting on the middle shelf.
Then, cut 4 pieces of baking string (butcher’s twine) for each mini boule. Lay them out on your work surface so that they lay flat across each other just like they do in the video.
Place the mini boule in the center of the laid out string, then bring all the pieces together up top and tie them in a tight knot. The shape should look like a little pumpkin already. Trim off the extra pieces of string.
Then, using a bread lame or sharp knife, cut mini deep slits on each “rib” of the pumpkin.
Grab a rimmed baking pan and fill it with ice cubes. Place this in the oven on the bottom shelf.
Bake the loaves on a pizza stone in a preheated oven for 15 minutes at 425°F, then decrease the heat to 375°F and bake for another 20 – 30 mins. The mini pumpkin loaves should sound hollow when tapped and be a nice light golden color.
Allow them to cool before removing the twine with scissors. Be gentle! Finally, add a little cinnamon stick on top for a nice presentation touch. Enjoy!
Keywords: Bread, Fall Recipes, Mini Pumpkin Loaves, Pumpkin Bread