Sourdough Pumpkin Bread
š Fall is almost over, but thereās still time for one more pumpkin-inspired bake! This time, Iām sharing my recipe for Pumpkin Sourdough Bread ā a delicious twist on a classic favorite.
Last year, I played it safe with pumpkin, but this year I went all in! Iāve not only used pumpkin purĆ©e for that rich flavor but also added roasted pumpkin seeds for extra crunch and nutty goodness.
The result? A beautifully golden-yellow sourdough bread thatās as stunning as it is tasty. Give it a try and let me know how it turns out!
Happy baking! š§”
| Ingredient | Weight | % |
|---|---|---|
| Flour | 80g | 100 |
| Water | 80g | 100 |
| Sourdough Starter | 5g | 6 |
Levain
- Fermentation Time: Overnight at room temperature
Combine the flour, water, and sourdough starter. Mix well and let it ferment overnight on the countertop.
| Ingredient | Weight |
|---|---|
| Hokkaido Pumpkin | 800g |
Roasted Pumpkin
Baking time: 25 minutes at 200Ā°C / 392Ā°F
Slice a Hokkaido Pumpkin into smaller chunks and place them on a baking tray. Bake in the oven for 25 minutes. Blend in a mixer and cool over night in the fridge.
| Ingredient | Weight |
|---|---|
| Pumpkin Seeds | 100g |
Toasted Pumpkin Seeds
Toast the pumpkin seeds in a hot pan. Let it cool down before using in the main dogh.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 800g | 100 |
| Water | 500g | 63 |
| Levain | 165g | 21 |
| Pumpkin puree | 190g | 24 |
Main Dough
- Mixing Time: 10 minutes at low speed
In a mixer, combine the flour, levain, pumpkin puree and water. Mix for about 10 minutes at low speed.
| Ingredient | Weight |
|---|---|
| Salt | 16g |
| Remaining Water | n/a |
| Pumpkin Seeds | 100g |
Add Salt and Remaining Water
- Mixing Time: 5 minutes at maximum speed
Add the salt and the remaining water little by little. Increase the speed to maximum and mix for 5 more minutes. Ad the pumpkin seeds and reduce the speed to low and mix a nother minute.
Bulk Fermentation
- Fermentation Time: 5-8 hours with coil folds every 30 minutes for the first 2 hours.
Transfer the dough to a greased container and perform a set of coil folds every 30 minutes for the first two hours. Bulk ferment for about 3-6 hours afterwards until the dough nearly doubled.
Shaping
- After Pre-Shaping: Rest 20 minutes, than final shaping
Divide the dough into two balls and shape them with tension using a dough scraper. Let the dough rest for 20 minutes before placing them into proofing baskets.
Cold Proof
- Refrigeration Time: Overnight
Place the shaped dough into proofing baskets and let them cold proof in the fridge overnight.
Baking
- Preheat Temperature: 250Ā°C/482Ā°F
- Baking Time: 10 minutes at 250Ā°C / 482Ā°F with steam, then 35-40 minutes at 230Ā°C/446Ā°F
Preheat the oven. As you see in my video I'm using 2 pizza steels. There is one where the bread goes on and another one that will help to trap some steam. You can also use an upside down baking tray. I've placed another baking tray on the bottom of the oven. To create steam, put boiling water on top. Score the loaves and place them onto a pizza steel.
Add steam and bake for 15 minutes at 250Ā°C/482Ā°F. Then remove the second pizza steel trapping the steam and bake for another 30 minutes at 230Ā°C/446Ā°F.
Let the bread cool down before enjoying!
