How To Make Pumpkin Shaped Sourdough

How to Make Pumpkin-Shaped Sourdough Bread: A Step-by-Step Guide

Baking sourdough is a rewarding experience, and shaping it into fun forms like pumpkins adds an extra layer of enjoyment. This guide will walk you through creating adorable pumpkin-shaped sourdough loaves that are as delicious as they are cute. Perfect for fall gatherings or simply to brighten your kitchen!

Ingredients You'll Need:

This recipe assumes you already have a well-fed sourdough starter. If not, make sure to start one several days in advance.

• Sourdough Starter: Approximately 200g (fed 4-6 hours before)
• Water: 350g (lukewarm)
• Bread Flour: 500g (or strong bread flour)
• Whole Wheat Flour: 100g (for added flavor and texture - optional)
• Salt: 10g
• Pumpkin Puree: 100g (not pumpkin pie filling, just plain puree)

Instructions:

1. Autolyse:

• In a large bowl, combine the bread flour, whole wheat flour (if using), and water. Mix gently until just combined. Avoid overmixing at this stage.
• Cover the bowl and let it rest for 30-60 minutes. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure and improved dough texture.

2. Bulk Fermentation:

• Add your active sourdough starter and salt to the autolysed dough. Mix thoroughly until the salt is completely incorporated. This process can be done by hand or with a stand mixer using a dough hook.
• Knead: Knead the dough for 8-10 minutes until it becomes smooth and elastic. You should be able to stretch a small piece of dough without it tearing easily.
• Bulk Fermentation (First Rise): Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until it has almost doubled in size. Perform a series of stretch and folds during the first hour or two to strengthen the gluten.

3. Incorporate Pumpkin Puree:

• Gently fold the pumpkin puree into the dough. Avoid overmixing.

4. Shape into Pumpkins:

• Divide: Divide the dough into smaller portions (approximately 250g each).
• Pre-shape: Shape each portion into a loose ball. Let them rest for 15-20 minutes to relax the gluten.
• Final Shape: Gently roll each ball into a slightly oblong shape. Use your fingers to gently indent the top and sides to create the pumpkin’s ridges. You can use a small, rounded object to help create the stem indentation at the top.

5. Proofing:

• Place the shaped pumpkin loaves in a well-floured banneton or bowl (seam-side up). Cover and let them proof in the refrigerator for 12-18 hours (this cold proof gives amazing flavor).

6. Baking:

• Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
• Carefully remove the hot Dutch oven from the oven.
• Gently transfer the pumpkin loaves from the banneton into the Dutch oven.
• Cover the Dutch oven and bake for 20 minutes.
• Reduce the oven temperature to 425°F (218°C), remove the lid, and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).

7. Cooling:

• Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.

Tips for Success:

• Starter Activity: Ensure your starter is bubbly and active before beginning.
• Hydration: Adjust the water amount depending on your flour's absorbency.
• Oven Spring: A good oven spring relies on proper proofing and baking techniques.
• Experiment: Feel free to add spices like cinnamon or nutmeg to enhance the pumpkin flavor.

Enjoy your beautiful and delicious pumpkin-shaped sourdough bread! Remember to share your creations using #Pumpkinsourdough on social media. Happy baking!