Sourdough Pumpkin Loaf
A delicious, and beautiful loaf of sourdough bread shaped in a pumpkin! Perfect for parties, soup bread bowls, and more. Add pumpkin puree and extra sweetener to make it as a dessert!
Equipment
- 1 Dutch Oven
Ingredients
- 1 cup active, bubbly sourdough starter
- ¾ cup warm water
- 3 tsp baking powder optional; for softness
- 1 tbsp honey or sweetener of choice
- 2 tsp salt
- 2 ½-3 cups all-purpose, unbleached flour
Instructions
- Combine sourdough starter and warm water. Allow to completely dissolve (about five minutes) then stir.
- Add honey, baking powder, salt, and 2 cups of flour. Mix well. (Recipe has been tested by stand mixer and by hand.) Add 1/4 cup flour until the dough is slightly sticky but firm.
- Cover the dough and allow to rise on the counter for one hour.
- REFRIGERATION FERMENT: If you plan to refrigerate your dough throughout the fermentation process or longer than 8 hours shape your dough into a ball. Cover with a damp tea towel and allow to ferment in the refrigerator for up to 12 hours. After the ferment begin 3 rounds of stretch and folds every 30 minutes to an hour. This is the best option for a loaf that is begun in the evening. COUNTER FERMENT: If you want the process to go a bit faster you can skip the refrigerator fermentation and combine fermentation with stretch and folds. Shape the dough into a ball and place on the counter in a covered bowl for about 3 hours. Then begin a round of stretch and folds every hour for the next 3-4 hours. This will give a total of 8 hours fermentation time while stretch and folds are performed making it quicker. This is the best option for a loaf that is begun in the morning or early afternoon.
- After fermentation and stretch and folds shape the dough into a ball. Allow the dough to chill for 45 minutes to 1 hour.
- While dough is chilling, allow the dutch oven to pre-heat for 1 hour at 400℉.
- While dough is chilling cut 4 pieces of twine. The length should be about 12 inches. Dip the twine into melted butter or coconut oil for best results (this helps the twine to come out easier and cleaner). Allow the butter or oil to solidify (this process can be sped up when twine is placed in the refrigerator or freezer). Now your twine is ready to use.
- Place twine in a snowflake-like pattern (see pic). The shaping is best if they are slightly unevenly placed, it gives a more realistic look.
- Flour the surface and string, then place ball of dough in the center (see pic).
- Take the two strings opposite one another and tie around the dough in the center (see pic). Continue to do this all the way around the dough until all the strings have been tied. Transfer the dough to the pre-heated dutch oven.
- Score the dough in whatever pattern you choose. You do not need a main score line because the strings will allow the dough to expand properly.
- Cover the dutch oven with the lid and bake for 20 minutes at 400℉.
- Bake and additional 20 minutes at 400℉ with the dough uncovered.
- After the dough has cooled for around 15-20 minutes, remove the strings carefully.
