Picture the aroma of freshly baked bread wafting through your kitchen, with a hint of cozy pumpkin spice.
This pumpkin-shaped sourdough bread isn’t only a feast for the senses but also surprisingly simple to make.
As the dough transforms from a humble mix of flour, water, and pumpkin puree into a golden, crusty loaf, you’ll witness a delicious metamorphosis.
Let’s bring this delightful bread to life!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Dutch oven
- 1 Baking sheet
- 1 Sharp knife
- 1 Kitchen scale
- 1 Parchment paper
Ingredients
- 500 grams Bread flour
- 325 grams Water
- 100 grams Sourdough starter
- 10 grams Salt
- 1 tablespoon Olive oil
- 1 tablespoon Pumpkin puree
- 1 tablespoon Cornmeal
Cook & Prep Time
To efficiently manage your time while preparing Pumpkin Shaped Sourdough Bread, you can follow this timeline.
This includes prep work, cooking activities, and additional time required for reading and understanding the recipe:
Day 1:
- Reading and Preparation (15 minutes): Take time to read through the entire recipe and gather all necessary ingredients and equipment.
- Mixing the Dough (30 minutes):
- 0:00 – 0:20: Combine bread flour and water in a mixing bowl. Let it sit for 30 minutes.
- 0:20 – 0:30: Add sourdough starter, salt, olive oil, and pumpkin puree to the flour mixture and mix until a rough dough forms.
- Kneading the Dough (10 minutes):
- 0:30 – 0:40: Knead the dough until it becomes smooth and elastic.
- First Rise (8 hours):
- 0:40 – 8:40: Cover the bowl with a damp cloth and let the dough rise at room temperature.
Day 2:
- Punching Down and Shaping (15 minutes):
- 8:40 – 8:55: Punch down the dough and shape it into a round loaf.
- Resting the Dough (3 hours):
- 8:55 – 11:55: Place the loaf on a prepared baking sheet, score the top, and cover with a damp cloth to rest.
- Preheating and Baking (30 minutes):
- 11:55 – 12:10: Preheat the Dutch oven in the oven at 450°F (230°C).
- 12:10 – 12:40: Bake the loaf covered for 20 minutes, then uncovered for an additional 10 minutes.
- Cooling (30 minutes):
- 12:40 – 13:10: Let the bread cool on a wire rack before slicing.
Additional Notes:
- Consider setting reminders or alarms for key milestones, such as when to shape the dough or preheat the oven.
- If opting for an overnight rise in the refrigerator, adjust the timeline accordingly, allowing the dough to rest overnight after the initial mixing and kneading.
- Allocate additional time if you plan to add spices or make any variations to the recipe.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
In a mixing bowl, combine bread flour and water, then let it sit for 30 minutes.
Add the sourdough starter, salt, olive oil, and pumpkin puree to the flour mixture.
Mix until a rough dough forms, then knead for 10 minutes until smooth and elastic.
Cover the bowl with a damp cloth and let the dough rise for 8 hours at room temperature.
Gently punch down the dough and shape it into a round loaf.
Place the loaf on a baking sheet lined with parchment paper and dusted with cornmeal.
Using a sharp knife, score the top of the loaf to create a pumpkin-like pattern.
Cover the loaf with a damp cloth and allow it to rest for 3 hours.
Preheat the Dutch oven in the oven at 450°F (230°C).
Carefully place the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
Remove the lid and bake for an additional 10 minutes until the crust is golden brown.
Let the bread cool on a wire rack for at least 30 minutes before slicing.
Serving Tips
- Pumpkin Soup: Pair the bread with a warm bowl of pumpkin soup for a cozy, autumn-themed meal.
- Cheese Platter: Serve alongside a selection of cheeses like brie or camembert to complement the bread’s subtle pumpkin flavor.
- Roasted Vegetables: Accompany the bread with a medley of roasted seasonal vegetables for a hearty and colorful side.
- Butternut Squash Spread: Spread a creamy butternut squash dip over slices for a delightful appetizer or snack.
- Herbed Butter: Enhance each slice with a dollop of herbed butter, adding a savory twist to the pumpkin undertones.
Storage
To store pumpkin-shaped sourdough bread, wrap it in a clean kitchen towel or place it in a paper bag.
Keep it at room temperature for up to three days to maintain freshness.
Freezing
To freeze pumpkin-shaped sourdough bread, cool it completely.
Wrap tightly in plastic wrap.
Place in a freezer bag.
Store for up to three months.
Thaw at room temperature.
Reheating
For reheating pumpkin-shaped sourdough bread, wrap it in foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
This will help retain moisture and crispness.
Final Thoughts
Creating a pumpkin shaped sourdough bread is a delightful way to celebrate the fall season.
The combination of sourdough’s tangy flavor and pumpkin’s subtle sweetness results in a unique and flavorful loaf.
By following the step-by-step instructions, you can achieve a bread that not only looks festive but also tastes incredible.
Don’t forget to let the bread cool completely before slicing for the best texture.
Enjoy your homemade pumpkin shaped sourdough bread with your favorite fall spreads or soups.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can use whole wheat flour instead of bread flour. Replace it entirely or mix with bread flour. Whole wheat absorbs more liquid, so increase water slightly. Monitor dough consistency and adjust as needed for best results.
How Do I Know if My Sourdough Starter Is Active?
You’ll know your sourdough starter is active when it doubles in size within 4-6 hours of feeding. It should appear bubbly and have a pleasant, tangy aroma. Make certain it’s at room temperature before using.
What Can I Use if I Don’t Have Pumpkin Puree?
If you don’t have pumpkin puree, substitute with equal parts of mashed sweet potato or butternut squash. Make certain it’s smooth and free of lumps. This maintains moisture and flavor, keeping the loaf’s texture consistent and delicious.
Is It Necessary to Use a Dutch Oven for Baking?
You don’t need a Dutch oven, but it helps achieve a crusty exterior. Use a baking sheet and cover the loaf with an oven-safe dish for similar results. Guarantee even heat by preheating your baking sheet.
How Can I Make My Bread More or Less Sour?
Adjust your bread’s sourness by controlling fermentation time and starter maturity. For more sourness, let the dough ferment longer and use a mature starter. For less sourness, shorten fermentation and use a freshly fed starter.
Pumpkin Shaped Sourdough Bread
Equipment
- 1 Mixing bowl
- 1 Dutch oven
- 1 Baking sheet
- 1 sharp knife
- 1 Kitchen scale
- 1 Parchment paper
Ingredients
- 500 grams bread flour
- 325 grams water
- 100 grams sourdough starter
- 10 grams salt
- 1 tablespoon olive oil
- 1 tablespoon pumpkin puree
- 1 tablespoon cornmeal
Instructions
- In a mixing bowl, combine bread flour and water, then let it sit for 30 minutes.
- Add the sourdough starter, salt, olive oil, and pumpkin puree to the flour mixture.
- Mix until a rough dough forms, then knead for 10 minutes until smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise for 8 hours at room temperature.
- Gently punch down the dough and shape it into a round loaf.
- Place the loaf on a baking sheet lined with parchment paper and dusted with cornmeal.
- Using a sharp knife, score the top of the loaf to create a pumpkin-like pattern.
- Cover the loaf with a damp cloth and allow it to rest for 3 hours.
- Preheat the Dutch oven in the oven at 450°F (230°C).
- Carefully place the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and bake for an additional 10 minutes until the crust is golden brown.
- Let the bread cool on a wire rack for at least 30 minutes before slicing.
Notes
