Pumpkin Sourdough Bread
A delightful blend of tangy sourdough and sweet pumpkin, perfect for fall and versatile for various meals.
Equipment
- Mixing Bowl
- Dutch Oven
- Proofing Basket
- Oven
Ingredients
- 350 g Bread Flour
- 150 g Whole Wheat Flour Or Atta.
- 320 g Water
- 195 g Canned Pumpkin Puree
- 92 g Active Sourdough Leaven
- 10 g Salt
Instructions
- The night before baking, mix 2 tablespoons of unfed sourdough starter with 46 g of water, and 23 g each of all-purpose and whole wheat flour. Cover and let it sit overnight.
- In the morning, combine the prepared starter with 300 g of water in a large bowl. Add both types of flour and mix until no dry bits remain. Incorporate the pumpkin puree and knead for 1-2 minutes.
- Cover the dough with a towel and let it rest for 1 hour.
- Add salt and the remaining 20 g of water, mixing well. Cover and perform gentle turns every 30 minutes for the next 2 hours.
- After the two hours, let the dough rest for 1 hour, then continue turning for another 2-3 hours.
- Shape the dough into a round and place seam side up in a floured proofing basket. Cover and refrigerate overnight.
- Preheat your oven to 475°F (245°C). Remove the dough from the refrigerator and carefully transfer to a Dutch oven.
- Bake covered for 25 minutes, then remove the lid and rotate the Dutch oven. Bake for an additional 35 minutes until the crust is deeply caramelized.
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Notes
Store cooled bread wrapped in a kitchen towel and then in a plastic bag. It can last up to a week in the refrigerator or be frozen for several months.