pumpkin sourdough bread

Delicious&nbsp; savory pumpkin sourdough bread.&nbsp; Made with pumpkin puree and no sugar added. Great as breakfast toast&nbsp;

Pumpkin Sourdough Bread

bread flour

150 g whole wheat flour/Atta

pumpkin puree

sourdough leaven

salt

The night before (or at least 7-8 hours) you make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 46 g of water23 g of all-purpose flour, and 23 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out overnight.  This will be your active starter the next morning.  A drop of the starter will float in water when it is ready.

When ready to make dough, disperse the entire starter in 300 g of water in a large bowl.  Add all flour and mix by hand until there are no dry bits.  Then, add in the pumpkin.  Knead for 1-2 minutes until well combined.  Cover and let rest for one hour.

After the hour is up add salt and remaining 20 g of water.  Mix well and cover the dough again.

Then turn the dough every 30 minutes for until 2 hours.  This means grabbing the underside of the dough, and stretching it up and over the rest of the dough.  Perform a few of these turns each time you handle the dough.

After two hours is up, let the dough rest for hour interval before you turn it again. Continue to turn for another 2-3 hours.

Then transfer the dough lightly floured work space and shape them into round like this. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides.  Fold the right, and then left, sides in toward the center.  Fold the top of the dough inward, and then wrap the bottom part of the dough over it all.  Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

Let rise overnight in the refrigerator.

When you are  ready to bake  preheat oven to 475 degrees.

Remove the dough from the proofing basket and  loosely tie the  bread in crisscross with jute and  transfer to dutch oven and close the lid and immediately place the top back on and return to the oven.

Turn the heat down to 450 degrees and cook for 25 minutes.

After 25 minutes remove the top of the dutch oven and rotate the pan.  Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.

When you can touch the bread remove the thread from the bread. If needed place the bread in the oven for another 5 minutes and enjoy. You will get a pumpkin shaped bread.

Enjoy.

https://www.youtube.com/watch?v=Z1ry3ZLwmgc

Delicious  savory pumpkin sourdough bread.  Made with pumpkin puree and no sugar added. Great as breakfast toast. For detail recipes please visit, https://zestysouthindiankitchen.com/2018/10/pumpkin-sourdough-bread.html

Pumpkin Sourdough bread

This pumpkin sourdough bread is soft, buttery, and has a tender crumb. These delicious pumpkin pull apart rolls are made with mashed pumpkin, butter, active sourdough starter! 

Soft Pumpkin Sourdough Bread

pumpkin

eggs (about 3 large eggs)

water

active starter

unsalted butter (softened)

sugar

sea salt

active dry yeast

Add dough to mixing bowl

Mix: Leaving out the butter, add the rest of the ingredients into the mixing bowl attached to a stand mixer. Make sure the yeast and salt don&#039;t touch. Using a dough hook attachment, mix on low speed until all the dry flour is incorporated.

Add the butter

Add butter and beat: Next add all the butter and increase the speed to high until a smooth  ball forms. The sides of the bowl should be clean and the dough should no longer be sticky.

Check gluten development

Windowpane test: Check the dough for proper gluten development using by stretching it between your fingers using the &#039;windowpane test&#039;. You should be able to stretch it thin enough for the dough to be translucent without tearing.

Bulk Fermentation

Bulk Fermentation: Take out the dough, form it into a loose ball, and put it into a large bowl. Proof in a warm, humid place until it doubles in volume (it took me about an hour). See Notes below on how to proof at home.

Divide, shape, bench rest

Divide and shape, then bench rest: Divide the dough into 6 equal parts and roll them into even balls, making sure the surface is smooth. Dust the board and surface of dough balls with flour. Lightly cover so they don&#039;t dry out and let it rest for 15 minutes - called step is called bench rest.

Final shaping

Final shaping: Dust your board with flour. Flip over the pre-shaped dough balls so the smooth surface is facing down. Roll each ball into a long oval shape then fold the bottom ⅓ up and the top ⅓ down to make a letter fold. Then roll up the dough and pinch the seam closed. See step by step photos in post for more details.

Final proof

Final proof: Line your pan with parchment paper. Add three rolled up dough balls into each loaf pan. Press down firmly to spread dough to corners. Proof until volume increases by 50%. About 30 to 45 minutes. Preheat your oven at this time to 338°F or 170°C.

Bake

Bake:  Bake at 338°F or 170°C for 25 minutes or until the tops are golden brown.

Pumpkin sourdough bread is a rich and delicious pumpkin flavored sourdough ribboned with pumpkin spice and cranberries. It&#x27;s the perfect mix of spice and sweet.

g sourdough starter

240 g room temperature water

g coarse kosher salt

brown sugar

cranberries

pumpkin pie spice

Combine 100g active starter 240g water, and mix until mostly combined. Add in 200g pumpkin puree, stirring until smooth. Add in 500g bread flour, mixing until all the flour is incorporated. Cover and set aside to rest for 30 minutes.

Sprinkle 10g of salt over the sourdough, then perform a series of stretches and folds: with wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees and repeat 4 times. Cover and set aside for 30 minutes. Repeat the stretch and fold process 3 times total.

Combine 1/4 cup brown sugar, 1/3 cup dried cranberries and 1 1/2 tablespoons of pumpkin pie spice in a small bowl. Sprinkle over the dough. Complete 1 last stretch and fold to incorporate the added mixture. Less folding in the sugar mixture will result in pronounced ribbons as pictured above, more folding in will result in a more homogenized dough mixture.

Cover the dough and set it aside to bulk ferment for 10-12 hours, or until it doubles.

Once the dough has doubled in size, turn it onto a floured surface and pre-shape the loaf into your desired shape, place it seam side down on a piece of parchment paper. Cover and allow to rise for another 60-120 minutes.

While the dough is finishing the final rise, place a cast iron dutch oven into the cold oven and preheat together at 450f.

Once the oven is heated, score your loaf as desired. Lift with the parchment paper as handles and lower into the preheated dutch oven.

Bake the pumpkin sourdough at 450f covered for 30 minutes.

Remove the lid and continue to bake until the crust has darkened, another 15-20 minutes.

Remove the sourdough from the dutch oven and cool on a wire mesh cooling rack until room temperature before slicing.

Literally 10/10 experience with the dough recipe but I agree with everyone else and wish I listened, 475 was insanely hot and scorched the top and bottom of my poor loaf. Gonna have to cut the whole bottom off. I know the flavor is gonna be great though

I just cut into this loaf, and my 3 girls and I literally have eaten 3/4 of it already🤣
Mine got a little too dark on top in those last 15 minutes but that was totally my fault, I know my oven runs hot most of the time. This recipe is definitely a keeper at our house!!

I made this today and it’s delicious with a little honey butter! The crust got a little dark but is still soft and the inside is just slightly chewy. I will definitely be making this frequently this fall and winter!

Welcome fall with this delicious pumpkin sourdough artisan bread. Canned pumpkin gives the dough a soft and delicious crumb with a crispy artisan crust. Make it sweet or savory with the directions in this recipe.

Pumpkin Sourdough Artisan Bread

ripe sourdough starter (bubbly/active/doubled in size, about 2 Tablespoons)

all purpose or bread flour (about 1/4 cup)

water (about 2 Tablespoons)

levain (ripe/bubbly/active/doubled in size, about 5 Tablespoons)

bread flour (about 2.5 cups)

canned pumpkin (see recipe notes, about 1/3 cup plus 1 Tablespoon)

brown sugar (see recipe notes, about 1/4 cup)

salt (1.5 teaspoons)

pumpkin pie spice (can substitute cinnamon, 3/4 teaspoon)

Levain: Make levain by mixing together ripe sourdough starter, flour and water. Set aside for 3-4 hours at 78 degrees F.Note: Ripe, bubbly, active sourdough starter can be substituted for levain if desired.

Mix the Dough: Mix together ripe levain, bread flour, water, canned pumpkin, brown sugar and salt. Mix together until a shaggy dough forms. Wet your hands as needed and continue to work with the dough until it is smooth and all the ingredients are mixed together about 3-5 minutes.

Bulk Fermentation: Over a total of 1.5 hours, perform 3 sets of stretch and folds every half hour.

To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl 1/4 turn and repeat the stretch and fold. Turn another 1/4 turn and repeat. Perform one more 1/4 turn with stretching and folding the dough. Cover and set aside.

Repeat the stretch and folds every 30 minutes for three times total. After your third set of stretch and folds, cover the dough and let rest/rise for about 2-3 hours until the dough has risen about 30-40%, has scattered bubbles around the outside and is doming toward the middle of the bowl. If the dough is not showing these signs, give it more time to rise. Sourdough is very temperature dependent. The timing of this recipe is based on a dough temperature of 78-80ºF. If your dough is colder, you will want the dough to rise more. If it&#39;s warmer, this process will move faster.

Prepare a banneton: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl and liberally flour.

Lamination &amp; Bench Rest: On a clean counter top, stretch the dough as thin as you can without tearing it. See post for pictures and description. When the dough is fully stretched, sprinkle pumpkin pie spice over the dough. Fold the dough up and sprinkle pumpkin pie spice as you fold the dough up into a little package. Place the dough in a prepared proofing basket.

Cold Bulk Fermentation: Cover the dough and store in the refrigerator overnight or for up to 16-20 hours. Alternatively you can let your dough rise outside the fridge for another 3-4 hours and then bake your loaves the same day.

Day 1: Levain/Mix/Bulk Fermentation/Shape/Cold Fermentation, 78-80ºF

Pre-heat the Oven: Put a dutch oven (top and all) into the oven and preheat to 500 degrees for 30 minutes.

Scoring: Once preheated, pull the loaf out of the refrigerator. Place a piece of parchment paper on top of the bread dough. Flip the dough over so that the dough is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel. Smooth the flour over the top of the dough (add a little extra for more contrast if desired) or leave the flour off completely for no contrast. Use a bread lame or very sharp knife to score the dough.

Bake: Carefully remove the dutch oven from the 500ºF oven with hot pads. Take the top off and place your bread into the dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the hot dutch oven. Put your hot pads back on before you pick up the lid of the dutch oven and place it on top of the bread. Put the whole dutch oven back into your oven. Lower the temperature to 450ºF and bake for 20 minutes. Once 20 minutes are up, take the top off the dutch oven and continue baking for 20 minutes until the bread is fully baked.

Let cool completely and enjoy!

Day 2: Bake

Too wet. It doesn’t turn out right no matter how long or short I ferment the dough. Think it calls for too little flour.

I've been making sourdough for about 4 years and this is by far the BEST bread I have ever made. Thank you for this amazing recipe

Really love this recipe turned out perfect. I double the recipe and made 2 loaves.
Thanks Amy

I will definitely be making this multiple times. The best compliment I can give is that my husband who claims he doesn’t like pumpkin flavored treats loved it!

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Top 4 pumpkin sourdough bread recipes from across the web

The most viewed pumpkin sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Sourdough Bread

Soft Pumpkin Sourdough Bread

Pumpkin Sourdough Bread

Pumpkin Sourdough Artisan Bread

The most viewed pumpkin sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine