Savory Pumpkin Rosemary Bread

By Food52
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3 1/2 cups bread flour

2 cups water at room temperature

1/2 teaspoon instant dry yeast

1 1/2 cup biga (made from recipe above)

1 1/2 cup canned pumpkin

3/4 cups water at room temperature

1 tablespoon fresh yeast, or 2 1/2 tsp instant dry yeast

1 tablespoon molasses

2 3/4 cups Italian 00 flour

2 cups bread flour

2 1/2 teaspoons kosher salt

1 sprig fresh rosemary, stem discarded and leaves chopped finely

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