Sourdough Pumpkin Bread with Hokkaido Pumpkin
Sourdough pumpkin bread is a perfect way to add a seasonal twist to your usual sourdough routine. This recipe is my favorite because it combines the benefits of fermentation with the rich flavor of pumpkin and a touch of honey
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Equipment
Ingredients
- 320 grams all purpose flour
- 150 grams water
- 70 grams sourdough starter active
- 110 grams pumpkin puree
- 5 grams honey
- 6 grams salt
- 2 grams turmeric
Instructions
- In a bowl, mix water, salt, and active sourdough starter until the starter dissolves slightly.
- Add the all-purpose flour and pumpkin purée. Mix well with a spoon, then use your hands to make sure all the flour is incorporated. Cover with an airtight wrap and let rest for 30 minutes.
- After the rest, perform a set of stretch and folds. Grab the edge of the dough, stretch it, and fold it over. Repeat 3 more times, rotating the bowl after each fold. Cover and let it rest for 20 minutes.
- Repeat the stretch and fold process 3 more times, with 20-minute rests in between. This helps build the dough’s strength.
- After the final stretch and fold, cover the dough and let it rise at room temperature for 4-6 hours, until it has almost doubled in size.
- Transfer the dough to a lightly floured surface and shape it by folding opposite ends together. Place it in a banneton basket lined with a floured tea towel. Let the dough rise for another 2 hours.
- Preheat your oven to 460°F (238°C) and place a Dutch oven inside to heat up. Once ready, transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Add a splash of water between the parchment and Dutch oven to create steam.
- Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes at 440°F (227°C) until golden brown. Cool on a wire rack before slicing.
Notes
- Dough consistency: If your dough feels too sticky, sprinkle in a bit more flour. If it’s too dry, add a little water. Adjusting the dough makes it easier to work with.
- Stretch and folds: Be consistent with your stretch and folds to build up the dough’s strength. It helps create a better structure in the bread.
- Shaping: Handle the dough gently when shaping to avoid knocking out too much air, which gives you a better rise.
- Scoring: Make sure to score the dough deeply enough. This helps the bread expand properly in the oven.
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Nutrition
Serving: 1slice | Calories: 107kcal | Carbohydrates: 23g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 196mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1427IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg
