Autumn is the perfect time to embrace the warm, inviting flavors of pumpkin, and what better way to celebrate the season than with a stunning pumpkin-shaped sourdough bread? This delightful loaf is not only visually appealing but also packed with the rich taste of pumpkin and the tangy notes of sourdough. Whether you’re serving it at a fall gathering or enjoying it with family, this bread is sure to impress!
Ingredients
For the Sourdough Starter:
- 100g active sourdough starter
- 100g all-purpose flour
- 100g water (room temperature)
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 10g salt
- 200g pure pumpkin puree (not pumpkin pie filling)
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
For Shaping:
- Extra flour for dusting
Instructions
1. Prepare the Sourdough Starter:
- In a bowl, mix 100g of active sourdough starter, 100g of flour, and 100g of water. Cover and let it sit at room temperature for 4-6 hours, or until bubbly and active.
2. Mix the Dough:
- In a large mixing bowl, combine 500g of bread flour and 10g of salt. In a separate bowl, mix the pumpkin puree, honey (if using), and 350g of water.
- Pour the pumpkin mixture into the flour, then add the bubbly sourdough starter. Mix until a rough dough forms.
3. Autolyse:
- Let the dough rest for 30 minutes to 1 hour. This allows the flour to absorb the water and gluten to develop.
4. Knead:
- After resting, knead the dough for about 5-10 minutes until it becomes smooth and elastic. Alternatively, you can use the stretch and fold technique every 30 minutes for about 2 hours.
5. Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
6. Pre-shape:
- Gently turn the dough out onto a floured surface. Pre-shape it into a round and let it rest for 20-30 minutes.
7. Shape:
- For the pumpkin shape, gently flatten the dough into a circle. Fold the edges toward the center to form a ball. Place it seam-side down in a well-floured bowl or proofing basket. You can create lines with a knife or dough scraper to resemble a pumpkin.
8. Second Rise:
- Cover and let it rise for another 1-2 hours at room temperature, or overnight in the refrigerator for a more developed flavor.
9. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (232°C). If using a Dutch oven, place it inside to heat as well.
10. Score and Bake:
- Carefully transfer the dough onto parchment paper. Score the top to allow for expansion. If you want, you can also add a stem made from dough or other toppings for decoration.
- If using a Dutch oven, lift the parchment paper with the dough and place it inside. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
11. Cool:
- Let the bread cool on a wire rack before slicing.
Enjoy!
This pumpkin-shaped sourdough bread is perfect for sharing, whether as a centerpiece on your table or enjoyed with soups, spreads, or simply on its own. The combination of sourdough tang and pumpkin sweetness will make this a seasonal favorite in your home. Happy baking!
