Pumpkin Sourdough Bread
Equipment
- 1 Mixing bowl
- 1 measuring cup
- 1 measuring spoon set
- 1 Dough scraper
- 1 Dutch oven
- 1 Baking sheet
- 1 Cooling rack
Ingredients
- 500 grams bread flour
- 100 grams whole wheat flour
- 200 grams pumpkin puree
- 150 grams active sourdough starter
- 10 grams salt
- 300 milliliters water
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine bread flour, whole wheat flour, and salt.
- Add pumpkin puree, active sourdough starter, and water to the dry ingredients.
- Mix the ingredients until a rough dough forms.
- Let the dough rest for 30 minutes covered with a damp cloth.
- Stretch and fold the dough every 30 minutes for 2 hours.
- Shape the dough into a round loaf and place it on a baking sheet.
- Cover the dough and let it rest for 6 hours or until it doubles in size.
- Preheat the Dutch oven in the oven at 450°F (230°C).
- Carefully transfer the dough into the preheated Dutch oven.
- Bake for 45 minutes with the lid on, then remove the lid and bake for an additional 10 minutes.
- Let the bread cool on a cooling rack before slicing.
Notes
When making pumpkin sourdough bread, ensure your sourdough starter is active and bubbly to achieve the best rise. If the dough feels too sticky, lightly flour your hands and the work surface to make handling easier. Additionally, using a Dutch oven helps create a steamy environment, which is crucial for a crispy crust. Adjust the water content slightly if your pumpkin puree is particularly wet or dry, and remember that resting times can vary based on room temperature and humidity.
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