OCTOBER 16th: WORLD BREAD DAY!
It is that time of the year, when leaves turn orange and red, pumpkins pop up in every recipe (including many where they don’t belong, but let’s not get into a sour mood). I share with you today a sourdough bread to celebrate Fall. It does have a little canned pumpkin in the formula, but I promise you the taste is very mild, it just contributes moisture and it slightly changes the final texture of the crumb. We loved this bread and hope you’ll also like it if you make it.
SUNBURST PUMPKIN SOURDOUGH
(from the Bewitching Kitchen)
475 g white bread flour
25 g whole wheat flour
120g starter at 100%
100 g canned pumpkin
Add all ingredients to the bowl of a KitchenAid type mixer and using the dough hook, work the dough for 4 minutes at low speed. Adjust flour if necessary, it should still stick to the bottom of the bowl not cleaning it completely as the dough moves.
Remove from the bowl, knead briefly by hand and let it ferment for 3 and a half hours folding every 45 minutes. Shape as a round loaf, refrigerate overnight, seam side up.
Heat the oven to 450F, invert the dough on parchment paper, so that the smooth side is now up. Dust the surface with regular flour, lightly but uniformly. Score with a brand new razor blade, in concentric arcs from the center. Bake for 45 minutes in a Dutch oven, covered for 30 minutes, removing the lid for the final 15 min. Let it cool completely before slicing.
to print the recipe, click here
Comments: I’ve been really in love with this method of starting the kneading in the KitchenAid and finishing with foldings. It gets a nice jump start on gluten formation, and it has the advantage of being very “clean”. When you do the whole incorporation by hand, the two initial foldings can be pretty messy, the dough gets on the fingers, sticks to the sides of the bowl… it’s not too big a deal, but allowing the KitchenAid to do that initial work makes clean up so much easier. I know bread baking purists will turn their noses but… it works for me.
This bread was a loud, loud singer as it cooled down. And the crumb had the kind of structure we like. Not too open, not too tight.
As I mentioned, you cannot taste pumpkin, it is just a very mellow sourdough, with a creamy texture given by the pumpkin puree. If you like a more orange hint to the crumb, adding turmeric is a good option, but not too much, I’d say 1/2 tsp for this size loaf.
ONE YEAR AGO: Sourdough Four-Play
TWO YEARS AGO: World Bread Day 2018
THREE YEARS AGO: Slow-Roasted Tomatoes
FOUR YEARS AGO: Spicy Cotija and Black Olive Sourdough
FIVE YEARS AGO: Apple Cinnamon Oatmeal Cake
SIX YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats
SEVEN YEARS AGO: PCR and a Dance in the Mind Field
EIGHT YEARS AGO: October 16: World Bread Day
NINE YEARS AGO: The US Listeria Outbreak 2011
TEN YEARS AGO: 36 Hour Sourdough Baguettes
ELEVEN YEARS AGO: October 16 is World Bread Day
6 thoughts on “SUNBURST PUMPKIN SOURDOUGH”
It looks so beautiful 😍
LikeLiked by 1 person
how do you make the starter
I made my starter 13 years ago, you can find many different methods to make one, I suggest you visit the site of my friend Elaine, she explains it all very well https://foodbodsourdough.com/what-is-sourdough-starter/
How beautiful is this pumpkin sourdough bread! I have just begun my sourdough journey and would love to give this atry!
Pumpkin sourdough sounds delicious! And it looks beautiful too; great post 🙂