How To Make Pumpkin Shaped Sourdough Bread

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.

Preheat the oven to 425°F.

In a mixing bowl, combine 1/2 cup canned pumpkin, 1/2 cup sourdough starter, 1 3/4 teaspoons salt, 1 cup water, 1 teaspoon pumpkin pie spice, and 1 tablespoon honey.

Add 4 cups of flour to the mixture and stir until just combined to form a shaggy dough.

Let the dough rest for 30 minutes to 1 hour.

Perform one stretch and fold on the dough after the resting period.

Let the dough rise for 3 to 4 hours, checking that it passes the float test before shaping.

Line a banneton basket with a cloth to prevent sticking due to the honey and pumpkin puree.

Shape the dough once and place it in the prepared basket.

Prepare cotton string by cutting about 2 feet long and coating it with olive oil or avocado oil to prevent sticking.

Lay out the string on parchment paper in the desired pattern for scoring the bread.

Tie the string around the dough gently, ensuring it is not too tight to maintain the shape.

Score the top of the dough with a razor blade, making shallow cuts for decoration.

Bake the bread at 450°F for 20 minutes.

Lower the oven temperature to 425°F and bake for an additional 25 minutes.

Remove the lid and bake for 1 to 2 more minutes to achieve a crispy crust.

Cut the strings off the bread after baking to avoid tearing the bread when removing them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens