Hi Jessica, you're right that pumpkin does contribute quite a bit of moisture to the dough, so it should be considered in your hydration calculations. The research we did also indicated that pumpkin was about 90% water, but pumpkin puree is cooked down slightly so it has a lower moisture content of around 70-80%. If you use a 75% moisture content for the pumpkin to calculate the dough hydration, you end up with 70% overall hydration (272g from milk and water + 169g from pumpkin = 441g divided by the flour weight 630g = 0.7, 70% hydration). You'll need to boost the hydration by 5% to ensure the dough is wet enough to be made into a proper tangzhong. Add 31g of additional water to the dough to make it a 75% hydration. To make the slurry use about 6% of the flour weight (39 grams) and cook it with 195 grams of the milk. (Save the water for the dough). Once the slurry is cool, you can proceed with the recipe as it's written. Happy baking! Kye@KAF

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