Pumpkin Sourdough Bread
A stunning autumn sourdough bread with vibrant pumpkin puree that creates an eye-catching golden-orange crumb and incredible flavor.
Equipment
Ingredients
Ingredients
wheat flour
600 g
pumpkin (cooked, cooled, pureed)
300 g
water
275 ml
salt
15 g
active sourdough starter (active)
100 g
Instructions
Cook and puree pumpkin
Cook the pumpkin and finely puree it, then let it cool completely.
Mix ingredients
Combine the cooled pumpkin puree with water, flour, and active sourdough starter.
Rest the dough
Let the dough rest for 30 minutes to allow gluten development.
Add salt and develop gluten
Incorporate the salt and perform stretch and fold technique until the dough develops tension.
First rise
Allow the dough to rise for 4-6 hours at room temperature, performing stretch and fold every hour.
Shape the dough
Shape the dough and place it into proofing baskets.
Cold proof
Refrigerate the shaped dough for 6-8 hours or overnight.
Preheat oven
Preheat oven to 260°C with a Dutch oven or baking stone.
Bake with steam
Bake at 260°C with lid on or steam for 20 minutes.
Finish baking
Reduce temperature to 220°C and bake until golden brown, about 25 minutes.
Original recipe
Storage
Store in a bread bag or wrapped in a clean kitchen towel. Slice before freezing for easy portioning.
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