Sourdough Pumpkin Loaf
This beautiful pumpkin bread is not only shaped to conjure up the spirit of the season but has pumpkin purée in the mix. To get the pumpkin shape is as easy as a few pieces of twine and tying some knots, and there's a description of how to tie it all together in the Baker’s Notes. This bread has the best crunch - enjoy!
Prep Time
20 minutes
Bake Time
40 minutes
Total Time
16 hours 35 minutes - 17 hours 25 minutes
Yield
1 loaf
Ingredients:
- 385 grams Glacier Peak Bread Flour
- 120 grams pumpkin purée
- 200 grams water
- 64 grams sourdough starter
- 8 grams salt
Baker's Notes:
To create the pumpkin shape:
- Cut four pieces of cooking twine, each about 36 inches long. Tie them together in the center to create a knot.
- Coat the twine in olive oil to prevent it from sticking to the dough.
- Remove the dough from the fridge and place the knot of the twine in the center of the dough. Spread the strings evenly over the top to create eight sections (lobes) around the dough.
- Place a piece of parchment paper over the dough, twine, and banneton, then carefully flip the dough onto a cutting board. Adjust the strings as needed to ensure they are evenly spaced around the dough.
- Take two strings from opposite sides and tie them in a knot at the top center of the dough. Repeat with the other strings until all sections are tied. Make sure the strings are snug, but not so tight that they pinch the dough. Trim the excess string just above the knots.
- Use a blade to score decorative designs in each section of the dough to enhance the pumpkin shape.
- Use the parchment paper to carefully lower the dough into the preheated Dutch oven.
After baking:
- Remove the pumpkin loaf from the Dutch oven and cut off the twine.
- Add a cinnamon stick to make the stem.
Instructions:
- Mix the base ingredients: In a mixing bowl, combine 200g water and 120g pumpkin purée. Add 385g flour and mix until the dough comes together into a shaggy consistency. Cover the bowl and let the dough rest (autolyze) for 30 minutes to 1 hour.
- Incorporate the starter: Add 64g sourdough starter to the dough and mix until just combined. Let it rest for an additional 10-30 minutes before adding the salt.
- Add salt and knead: Mix in 8g of salt and knead the dough until it forms a smooth ball.
- Perform stretch and folds: Over the next 3 hours, perform 3-4 sets of stretch and folds, spaced 30-45 minutes apart. After the last set, let the dough bulk ferment for 4 hours or until it nearly doubles in size (longer if your home is cooler).
- Shape the dough: Transfer the dough to a clean work surface and shape it into a round boule. Place the shaped dough into a banneton, cover, and let it proof overnight in the refrigerator.
- Prepare for baking: The next morning, preheat your oven to 480°F with a Dutch oven inside.
- Create the pumpkin shape: See Baker's Notes
- Bake the loaf: Bake the loaf for 20 minutes at 480°F with the lid on, then reduce the temperature to 450°F and bake for an additional 20 minutes, or until the crust is golden brown and the pumpkin shape is fully revealed.
Baker's Notes:
To create the pumpkin shape:
- Cut four pieces of cooking twine, each about 36 inches long. Tie them together in the center to create a knot.
- Coat the twine in olive oil to prevent it from sticking to the dough.
- Remove the dough from the fridge and place the knot of the twine in the center of the dough. Spread the strings evenly over the top to create eight sections (lobes) around the dough.
- Place a piece of parchment paper over the dough, twine, and banneton, then carefully flip the dough onto a cutting board. Adjust the strings as needed to ensure they are evenly spaced around the dough.
- Take two strings from opposite sides and tie them in a knot at the top center of the dough. Repeat with the other strings until all sections are tied. Make sure the strings are snug, but not so tight that they pinch the dough. Trim the excess string just above the knots.
- Use a blade to score decorative designs in each section of the dough to enhance the pumpkin shape.
- Use the parchment paper to carefully lower the dough into the preheated Dutch oven.
After baking:
- Remove the pumpkin loaf from the Dutch oven and cut off the twine.
- Add a cinnamon stick to make the stem.