Bring Your Pumpkin Sourdough Bread To The Next Level! 🎃 📈

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought yeast

Whole wheat starter adds fiber and nutrients.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Slice the hokido pumpkin in half and remove the seeds.

Cut the pumpkin into smaller chunks and place them on a baking tray.

Preheat the oven to 200° C (392° F) and bake the pumpkin for about 25 minutes.

After 20 minutes, remove the pumpkin from the oven and let it rest overnight in the fridge.

Prepare the leaven by combining 80 g of flour, 80 g of water, and 5 g of sourdough starter. Mix and mark the height with a rubber band, then let it sit overnight on the countertop.

Toast 100 g of pumpkin seeds in a pan until they are smoking and slightly brown, then let them cool down.

For the main dough, combine 500 g of water and 800 g of flour in a mixer, then add the leaven and 190 g of pumpkin puree.

Mix the ingredients at low speed for about 10 minutes, reserving some water for the salt.

Add 60 g of salt and increase the mixer speed for about 5 minutes.

After 50 minutes, add the toasted pumpkin seeds and mix at a reduced speed for 1 minute.

Perform a window pane test to check gluten development, then place the dough in a greased plastic container to rest for 30 minutes.

After 30 minutes, perform the first set of coil folds by pulling the dough up and folding it over itself. Rotate the bowl and repeat three more times, each time resting for 30 minutes.

After 3 to 4 hours, the dough should be bubbly. Dump the dough onto a floured countertop and divide it into three pieces.

Shape each piece into a round ball, adding tension by folding the edges over.

Transfer each dough ball into a floured banneton, seam the edges, and sprinkle pumpkin seeds on top.

Cover the bannetons with plastic wrap and ferment overnight in the fridge.

The next day, preheat the oven to 250° C (482° F) and place parchment paper on a wooden board.

Score the loaves at a 45-degree angle with a razor blade and slide them into the oven on a pizza steel.

Add hot water to a baking tray in the oven to create steam, then bake for 15 minutes.

Remove the water tray and reduce the oven temperature to 220° C (428° F), baking for an additional 30 minutes.

Once baked, let the loaves cool for a couple of hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens