Pumpkin Sourdough Bread

Halloween is next week! Can you believe it? Then, as well all know it will be November and BAM Holiday season is among us! If you are looking for a fall/holiday recipe to wow guests at your family gatherings or company holiday parties, I have the perfect recipe for you. This Pumpkin Sourdough Bread is my favorite recipe to bring around every year. People LOVE it, trust me!

It's easy to make and it's super delicious too! You can try a slice with butter or pumpkin glaze, or just eat it plain - it tastes great either way.

INGREDIENTS:

• 100 g active sourdough starter

• 300 g filtered, room temperature water

• 100 g pumpkin (not pumpkin pie)

• 3 tbsp pure maple syrup

• 1 tbsp pumpkin spice

• 1 tsp ground turmeric (for color)

• 10 g salt

• 500 g bread flour

• rice flour or for the strings and proofing basket

INSTRUCTIONS:

1. Mix the starter and water together in a large bowl. Using a dough or regular whisk, stir until most of the starter is dissolved in the water.

   
   

2. Add the pumpkin, spices, salt and honey. Mix well.

   
   

3. Add the bread flour and mix well with the dough whisk or your hands. Cover the bowl and leave to rest for half an hour.

   
   

4. STRETCH AND FOLD: Pull a section of the dough from the underside and stretch it upwards (about 4-5 inches). Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough. Repeat this two more times (three times total) every 30 minutes during the first two hours.

   
   

5. Cover and leave to rise (bulk ferment) at room temperature for 4-6 hours (time is temperature dependent).

   
   

6. Once your dough has increased by 50% scrape it out of the bowl and onto a lightly floured work surface. Gently pre-shape your dough.

7. Allow dough to rest on the counter (bench rest) for 20 minutes. Perform your dough's final shape by flipping it 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 this video from my YouTube channel for a demo). Place into a Banneton (proofing basket) overnight.

8. The following morning: Preheat the oven to 485F with Dutch oven inside for 30 minutes.

9. Cut four pieces of cotton string, about 20 inches long. Place strings in a small bowl and coat them with rice flour (you can use oil too, but I find that to be messier). Position the strings on top of a round piece of parchment paper or bread mat (cut so that it fits your Dutch Oven). 

10. Place the loaf in the center 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.

11. Cut any excess string. Using a bread lame, add any designs you desire (but don't score the loaf, the string will take care of this) - shallow cuts are better for this tied up loaf. 

12. Once the oven is pre-heated, remove the pot from the oven using pot holders (please be very careful). Place the loaf into the pot. Cover and bake for 20 minutes with the Dutch Oven lid on. Reduce the temperature to 450F. Take the lid off the DO and cook for another 20-25 minutes. Remove the bread out of the DO and 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 admire your pumpkin shaped sourdough!