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Pumpkin Sourdough Bread
Pumpkin Sourdough Bread
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
1525 minutes
Create a festive pumpkin-shaped sourdough bread using pumpkin puree for a delightful fall baking project.
Ingredients:
  • For the dough
  • 2 2/3 cups (320g) bread flour, divided
  • 2/3 cup (80g) whole wheat flour
  • 1 teaspoon (6g) salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup (113g) active sourdough starter
  • 1 1/4 cups (282g) water
  • 1/3 cup (75g) canned pumpkin purée
  • For shaping and decorating the loaf
  • 2 tablespoons rice flour or cornmeal
  • 2 tablespoons grapeseed or any neutral oil , plus more for oiling the bowl
  • 1 cinnamon stick
Instructions:
  • Combine the dry ingredients: Whisk together 2 1/3 cups (280g) bread flour, whole wheat flour, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Set aside.
  • Combine the sourdough starter with water in a medium bowl using a rubber spatula or your fingers until fully dissolved.
  • Combine the sourdough mixture with the flour mixture using a rubber spatula or your fingers until fully mixed. Cover the bowl with plastic wrap and let it rest in a warm place (around 78°F) for 30 minutes.
  • Incorporate the pumpkin purée into the dough in three portions: Start by spreading a third of the purée over the dough in the bowl, then gently fold the dough over it until fully mixed. Repeat this process with the remaining purée, one third at a time, until well incorporated. If the dough becomes too sticky, add flour gradually, up to 1/3 cup (40g), until it reaches a workable consistency. The dough should be moist but easy to handle.
  • Allow the dough to rise: Shape it into a round ball in the bowl, cover with plastic wrap, and let it rise for 30 minutes.
  • Enhance the dough's structure by performing a cycle of gentle coil folds. Lift the dough above the bowl, letting gravity stretch it down. Fold it over itself in a coil shape, rotate it 90 degrees; this completes one fold. Repeat this process four or five times. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Continue with these coil folds and resting intervals until the dough appears smooth, has a light texture, and feels slightly tacky, not excessively sticky.
  • After your final coil fold, let the dough rise in a covered bowl undisturbed for 1 hour. Ensure the dough doesn't double in size to avoid over-proofing.
  • Lightly sprinkle your countertop with all-purpose or bread flour. Carefully transfer the dough onto the floured surface and shape it into a tight ball without deflating it. Aim to create surface tension without losing any air. Allow the dough to rest uncovered for 15 minutes.
  • Get the banneton ready by lining it with a clean tea towel that fits inside and hangs over the sides. Dust the towel lightly with rice flour.
  • Fold the dough like you’re folding a letter, bringing the left and right sides towards the center. Next, bring the furthest side towards you to the center, flip the dough over, and gently tuck the edges under. This creates surface tension. Place the dough seam-side up in the banneton and cover lightly with a tea towel.
  • Chill the dough in the refrigerator overnight to enhance the flavors.
  • Preheat the oven to 500°F with a 5-quart lidded round Dutch oven inside on the middle rack. If you don't have a Dutch oven, you can create steam by placing a pizza stone on the top rack and a cake pan filled with water on the bottom rack. If your Dutch oven has a lid with a black knob, wrap it with aluminum foil to protect it from the heat.
  • Prepare to decorate the dough: Remove the dough from the refrigerator and gather your decorating materials. Cut four 24-inch pieces of butcher’s twine. Coat the twine by dunking them into a small bowl of grapeseed oil (or any neutral flavored oil).
  • Lay out oiled twine in a cross formation on the dough, dividing it into four quadrants. Then, repeat the pattern to divide each quadrant in half evenly, creating an asterisk shape.
  • Gently transfer the dough from the banneton onto an 8-inch square piece of parchment paper. Tie the strings together and trim any excess twine. If desired, create a decorative pattern on the dough using a sharp knife or bread lame before baking. Have fun and get creative with your designs!
  • - Preheat your Dutch oven in the oven to 450°F. - Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes. - Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.
  • Let the loaf cool: Gently place the loaf on a wire rack for 5 minutes. Remove the twine and insert a cinnamon stick in the center to resemble a pumpkin stem. Let the loaf completely cool for about 2 hours before cutting.

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