How to make sourdough pumpkin bread | Recipe | Foodgeek Baking

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.

Add 535 grams of bread flour to a bowl.

Add 134 grams of whole grain wheat flour and 15 grams of salt. Mix until completely combined.

Add 134 grams of sourdough starter and 134 grams of pumpkin purée.

Add 448 grams of water (or adjust to 411 grams for 65% hydration, or 374 grams for 60% hydration).

Mix the dough until all the flour is hydrated. Be patient as the water may take time to absorb from the pumpkin purée.

Let the dough rest for one hour.

Prepare a soaker for the seeds by adding 134 grams of pumpkin seeds to a small bowl.

Boil a kettle of water and pour it over the seeds until they're covered. Leave them until needed.

After one hour, strain the water from the seeds and add them to the top of the dough.

Perform a set of stretch and folds on the dough. Leave the dough to rest for 30 minutes.

Perform the second set of stretch and folds. Leave the dough to rest for another 30 minutes.

Perform the third set of stretch and folds.

Conduct a windowpane test. If it passes, place the dough into a proofing container; if not, let it rest for another 30 minutes before placing it in the container.

Let the dough rise until it reaches 75% of its original size.

Dump the dough onto the kitchen counter and divide it into two.

Pre-shape each piece of dough into a taut ball.

Let both balls rest for 20 minutes.

Proceed with the final shape, ensuring a taut surface, and place each ball into a banneton.

Cover with a bag and refrigerate for at least eight hours, up to 48 hours.

When ready to bake, place a dutch oven in the oven and heat to 230 degrees Celsius (450 degrees Fahrenheit).

Prepare eight pieces of butchers twine at about 30 centimeters (14 inches) in length.

Once the oven is hot, dust the bottom of the dough with rice flour to prevent sticking.

Flip the dough onto the peel, sneak a piece of twine under the bread, and tie it at the top.

Add three more pieces of twine to divide the bread into eighths.

Transfer the dough to the dutch oven and cover with the lid.

Bake for 20 minutes, then remove the lid and bake for an additional 20 minutes to brown the bread.

Remove the bread from the oven and place it on a wire rack.

Repeat the process with the second piece of dough.

Cooking Techniques

Equipment Needed

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Dietary

Allergens