Why Make This Recipe
Pumpkin sourdough bread is a delightful twist on traditional bread. It brings the warm flavors of fall right into your kitchen. This bread not only looks beautiful with its pumpkin-like shape, but it also offers a soft texture and a slightly sweet taste. Using pumpkin adds moisture and nutrition, making it a great addition to your meals. Making this bread at home can be a fun project, plus it fills your home with the comforting scent of baking. Whether you eat it on its own or with soup, this bread is sure to impress family and friends.
How to Make Pumpkin Sourdough Bread
Making pumpkin sourdough bread involves several steps, but don’t worry, you can do it! Let’s break it down simply.
Ingredients
- 50g mature starter
- 50g flour
- 50g tepid water (filtered, bottled, or boiled and cooled tap water)
- 100g active starter
- 300g water (filtered, bottled, or boiled and cooled tap water)
- 100g canned pumpkin purée
- 3 tbsp honey or maple syrup
- 1 tbsp pumpkin spice
- 2 tsp ground turmeric
- 12g sea salt
- 500g white bread flour
- 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)
Directions
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Prepare the Starter: First, mix 50g of your mature starter, 50g of flour, and 50g of tepid water in a bowl. Stir it well and let it sit for about 8 hours to become active.
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Mix the Dough: In a large bowl, combine 100g of the active starter with 300g of water, 100g of pumpkin purée, 3 tablespoons of honey or maple syrup, pumpkin spice, ground turmeric, sea salt, and 500g of white bread flour. Mix everything until it looks shaggy.
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Knead the Dough: Sprinkle some flour on your working surface. Turn the shaggy dough onto the floured surface and knead it with your hands for about 10 to 15 minutes. The dough should feel smooth when you are done.
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First Rise: Place the kneaded dough in an oiled bowl and cover it with a clean cloth. Let it rise for about 4 hours, or until it has doubled in size.
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Shape the Bread: Once the dough has risen, gently deflate it. Shape it into a round loaf, making it resemble a pumpkin. Use kitchen string to make sections on the dough for that pumpkin look.
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Proofing: Place the shaped loaf in a banetton (a proofing basket), and let it proof for about an hour.
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Preheat the Oven: While the dough is proofing, preheat your oven to 450°F (230°C).
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Bake: After proofing, carefully transfer the loaf to a baking sheet or stone and bake it in the preheated oven for about 45 minutes, or until it turns golden brown and sounds hollow when tapped.
How to Serve Pumpkin Sourdough Bread
Once your pumpkin sourdough bread is baked and cooled, slice it up and enjoy it in many ways. You can eat it plain, spread some butter on top, or pair it with soups and salads. It also makes excellent sandwiches. You can try it with turkey and cranberry, cream cheese and herbs, or even a simple peanut butter spread. The taste is fantastic, any way you choose to enjoy it!
How to Store Pumpkin Sourdough Bread
To store your pumpkin sourdough bread, let it cool completely after baking. Wrap the bread in a clean cloth or parchment paper and place it in a paper bag. This helps keep it fresh without trapping moisture. Store it at room temperature for up to 3 days. If you want to keep it longer, slice the bread and freeze it. Just make sure to wrap it well in plastic wrap or foil, and it should stay good for up to 3 months.
Tips to Make Pumpkin Sourdough Bread
- Use Fresh Ingredients: Make sure your starter is active and bubbly for the best rise.
- Temperature Matters: If your kitchen is cold, the dough may take longer to rise. Try to keep it warm.
- Knead Well: Kneading properly gives the bread a nice texture. Don’t rush this step!
- Check for Doneness: Listen for a hollow sound when you tap the bottom of the loaf; that means it’s ready.
Variation
If you want to change things up, you can add nuts or seeds to the dough. Chopped walnuts or sunflower seeds can give your bread a delightful crunch. You can also replace some of the white flour with whole wheat flour for a nuttier flavor.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree the fresh pumpkin beforehand. Drain any excess water to avoid a wet dough.
2. What if I don’t have a banetton?
You can use a bowl lined with a clean kitchen cloth dusted with flour as a substitute. Just be gentle when transferring the dough.
3. How do I know if my sourdough starter is mature?
A mature starter should have a pleasant, slightly tangy smell and should double in size after feeding within 4 to 6 hours.
Conclusion
Making pumpkin sourdough bread may seem challenging at first, but with these clear steps, you can create a delightful loaf that dazzles both you and your guests. The unique blend of pumpkin with sourdough makes it special and tasty. Enjoy the process, and don’t forget to savor the delicious results! Happy baking!
Pumpkin Sourdough Bread
Ingredients
For the starter
- 50 g mature starter Ensure it's bubbly
- 50 g flour
- 50 g tepid water Filtered, bottled, or boiled and cooled tap water
For the dough
- 100 g active starter Should be active and bubbly
- 300 g water Filtered, bottled, or boiled and cooled tap water
- 100 g canned pumpkin purée
- 3 tbsp honey or maple syrup
- 1 tbsp pumpkin spice
- 2 tsp ground turmeric
- 12 g sea salt
- 500 g white bread flour
- 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
Preparation
- Mix 50g of your mature starter, 50g of flour, and 50g of tepid water in a bowl. Stir well and let it sit for about 8 hours to become active.
- In a large bowl, combine 100g of the active starter with 300g of water, 100g of pumpkin purée, 3 tablespoons of honey or maple syrup, pumpkin spice, ground turmeric, sea salt, and 500g of white bread flour. Mix until it looks shaggy.
- Sprinkle some flour on your working surface and turn the shaggy dough onto it. Knead the dough with your hands for about 10 to 15 minutes until it feels smooth.
- Place the kneaded dough in an oiled bowl and cover it with a clean cloth. Let it rise for about 4 hours, or until it has doubled in size.
- Gently deflate the risen dough and shape it into a round loaf, resembling a pumpkin. Use kitchen string to create sections for that pumpkin look.
- Place the shaped loaf in a banetton and let it proof for about an hour.
- Preheat your oven to 450°F (230°C) while the dough is proofing.
- After proofing, transfer the loaf to a baking sheet or stone and bake in the preheated oven for about 45 minutes or until golden brown and sounds hollow when tapped.
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