Pumpkin Sourdough Bread

 

Pumpkin Sourdough Bread

This Pumpkin Sourdough Bread is fragrant with spices, subtly sweet and shaped like a pumpkin! A fun and easy (I promise!) sourdough bread recipe that’s perfect for Fall.

Prep Time10minutes mins

Cook Time45minutes mins

Overnight Bulk Fermentation + Rise12hours hrs

Total Time12hours hrs 55minutes mins

Course: Bread

Cuisine: Continental

Keyword: Pumpkin Shaped Sourdough, Pumpking Sourdough Bread Recipe

Servings: 12 slices

 

Calories: 173kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

For your starter

• 50 g (scant ¼ cup) mature starter room temperature
• 50 g (scant ¼ cup) flour
• 50 g (scant ¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)

For the sourdough loaf

• 100 g ( 3 ½ oz) active starter (most of the starter you prepared earlier)
• 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
• 100 g ( 3 ½ oz) canned pumpkin purée
• 3 tbsp honey or maple syrup
• 1 tbsp pumpkin spice
• 2 tsp ground turmeric (this adds color)
• 12 g (2 scant teaspoons) sea salt
• 500 g (4 cups) white bread flour , more as needed
• 3 tbsp olive oil for the bowl
• 3 tbsp olive or vegetable oil for the kitchen string
• rice flour or gluten free flour for the bowl or banetton, as needed

Instructions

Feed Your Sourdough Starter

• Feed your mature starter. Leave for 4-6 hours, or until doubled in size, bubbly and floating in water (float test). 

Prepare The Dough

• Mix the starter and water together in a large bowl.
• Add the pumpkin, spices, salt and honey. Mix well.
• Add the bread flour and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough. Cover the bowl and leave to rest for half an hour.

Stretch and Fold

• Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough. You can do this a few times – every 30 minutes for two hours or just the once. 
• Transfer the dough into an oiled bowl, cover and leave to rise at room temperature for 6-10 hours. If it is a hot night then place the dough in the fridge where it will need 10-12 hours.

Shape The Sourdough

• The following day take a look at your dough - it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. Gently stretch the dough to form a rectangle. 
• Fold into three sections, like a letter. Roll the dough into a tight ball. 
• Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).

Second Rise

• Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper. Cup the loaf in your hands and place into the prepared bowl seam side down. 
• Leave the dough to rise again for 30-120 minutes. Check your dough is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.

Shape your loaf

• Cut four pieces of cotton string, about 24 inches long. Dip the string in vegetable oil and run between your fingers to get rid of excess oil. Position the strings on top of a round piece of parchment paper (cut so that it fits your Dutch Oven).  
• Place the loaf in the centre and tie the strings (not too tightly, to allow for the bread to expand as it bakes) over the loaf so that it is divided into eight equal sections. 
• Cut any excess string. Use a razor to slice the loaf in whatever pattern you like. I found the relatively shallow cuts are better for this tied up loaf. 

Bake your Sourdough

• Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat.
• Remove the pot from the oven using pot holders (please be very careful). Place the loaf into the pot, lifting it by the baking paper.
• Cover and bake for 20 minutes. Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
• Leave the bread to cool, uncovered, for at least an hour or until it no longer feels warm to the touch. Remove the strings and boast about your pumpkin shaped sourdough! 

Pumpkin Sourdough Bread

Source: pantrymama.com
INGREDIENTS

▢ 100 g Sourdough Starter (fed and bubbly)
▢ 200 g Pumpkin Puree (homemade or canned)
▢ 500 g Bread Flour
▢ 280 g Water (with a little extra on hand just in case)
▢ 20 g Raw, unprocessed honey
▢ 10 g Salt

INSTRUCTIONS

Autolyse:
Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).
Then add your flour, pumpkin puree and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.
Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
Forming Up Your Dough:
Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.
Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
Stretch & Fold:
At this stage, you need to create some structure to your bread and help the gluten to develop by stretching and folding the dough. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
Bulk Ferment:
Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home.
Shaping Your Dough:
Once your dough has finished its first ferment, it's time to give it some shape and surface tension. I think this recipe lends itself to a batard however it's completely up to you what shape you would like.
Before you place your dough into your banneton, add a generous sprinkling of flour making sure you flour right up to the top of the banneton. Place your shaped dough into the banneton, seam side up. If you are using oats or seeds, place these in the banneton before you place your dough in.
Cold Ferment:
Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge.
I use a large plastic bag to cover it - I just reuse it each time.
Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be!
A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour.
Preparing to Bake:
Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.
Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.
Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
Baking Your Sourdough:
Now it's time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.
Gently score your bread with a lame, clean razor blade or knife. Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle.
Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.
BAKE TIME:
30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!
Finishing Your Bake:
When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Southern Potato Salad

Southern Potato Salad

Recipe source: Feastandfarm.com

INGREDIENTS
3 eggs
5 medium russet potatoes peeled and cut in to 1″ cubes
2 1/2 teaspoons kosher salt
1 small yellow onion about 3/4 cup, diced in to 1/2″ pieces
2 ribs celery about 3/4 cup, diced in to 1/2″ pieces
1 tablespoon yellow mustard
6 tablespoons sweet pickle relish
1/2 cup mayonnaise



INSTRUCTIONS

In a small pot or sauce pan, add the eggs and cover with water. Cover and bring to a boil. Reduce heat to medium and simmer 5 minutes, then turn off the heat and let the eggs sit for 10 more. Drain and cover with cold water and allow to sit until ready to use.
While the eggs simmer, fill a large pot with cold water. Add 2 teaspoons salt, and the potatoes. Cover and bring to a simmer. Cook until just fork tender–12 to 15 minutes. Drain and allow to cool in the strainer for a few minutes. Transfer to a large bowl.
Add the onions, celery, mustard, relish, and mayonnaise and stir gently to combine.
Taste for seasoning and add the last 1/2 teaspoon of salt a little at a time. You may not need all of it.
Peel and rinse the eggs and chop into 1/2″ pieces. Gently stir in to the potato salad.
Cover and chill until ready to serve. It’s best made up to two days in advance, but if you can let it sit about 8 hours that’s fine.