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Pumpkin Sourdough Loaf

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 2 Hours | Inactive Time: 15 Hours
  • Yield: 1 Loaf
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Description

This pumpkin sourdough loaf gets its warm color and subtle pumpkin flavor from real pumpkin puree and honey. Naturally fermented with Leaven Instant Sourdough for a deep, developed flavor, the loaf is shaped with kitchen twine that transforms a simple boule into a pumpkin, complete with a cinnamon stick stem. It makes a festive fall centerpiece and a fun, seasonal bread bowl for serving soup.

Ingredients

Equipment:

  • Digital Scale or Measuring Cups
  • Stand Mixer w/ Hook Attachment
  • Medium Mixing Bowl
  • Banneton
  • Dutch Oven
  • Bread Lame or Sharp Kitchen Knife
  • Parchment Paper
  • Kitchen Twine

Dough Ingredients (Amount – Baker’s %):

  • 500 g (4 1/4 C) Bread Flour – 100%
  • 215 g (3/4 C + 2 tsp) Room Temperature Water – 43%
  • 200 g (3/4 C + 1 Tbsp) Pumpkin Puree – 40%
  • 25 g (1 Tbsp + 1/2 tsp)Honey – 5%
  • 10 g (1 3/4 tsp) Sea Salt – 2%
  • 7 g (1 Sachet) Leaven Foods Instant Sourdough or Wild Yeast – 1.4%

For Dusting Banneton:

  • Rice Flour

For Finishing:

  • One Cinnamon Stick

Instructions

  • Mix Dough: Add the bread flour, water, pumpkin puree, and Leaven Foods Instant Sourdough or Wild Yeast to the bowl of a stand mixer and mix on speed 1 for 3 minutes or until no dry flour remains.
  • Rest: Cover the bowl and let the dough rest for 10 minutes.
  • Final Mix: Add the salt and honey and mix on speed 1 for 2 minutes. Increase to speed 3 and mix for 2 minutes, then increase to speed 5 and mix for a final 2 minutes. The dough will not be fully developed at this stage but will continue to strengthen during bulk fermentation.
  • Bulk Fermentation: Transfer the dough to a lightly oiled bowl or container. Cover and ferment at room temperature for 4-5 hours or until the dough has nearly doubled in size. During the first hour of fermentation, give the dough 3 stretch and folds, spaced 30 minutes apart.
  • Shape and Proof: Turn the dough onto a lightly floured work surface and shape it into a boule. Place it seam side up into a banneton dusted with rice flour. Cover and let the dough proof for 1-2 hours, until lively when jiggled, then refrigerate overnight (8-16 hours).
  • Bake: The next morning, place a Dutch oven on the center rack and preheat the oven to 450°F (230°C) for 1 hour.
    • Cut four pieces of kitchen twine, about 20 inches long each. Arrange the strings in a crisscross pattern on a sheet of parchment paper, spacing them evenly so they create eight sections around the loaf. Turn the dough out of the banneton onto the center of the parchment, seam side down.
    • Gather the ends of the twine over the top of the loaf and tie them together in a loose knot, leaving enough room for the dough to expand as it bakes. The strings should gently outline the pumpkin shape without cutting into the dough. Trim any excess twine if needed. Using a bread lame or sharp knife, score the exposed sections of dough between the strings.
    • Using the parchment paper as a sling, carefully lower the dough into the preheated Dutch oven. Cover and bake for 15 minutes. Remove the lid and continue baking for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 210°F (99°C).
    • Carefully transfer the loaf to a wire rack. Once cool enough to handle, gently cut and remove the twine. Insert a cinnamon stick into the top of the loaf to create the pumpkin stem. Let the loaf cool completely before slicing.

Notes

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

  • Category: Dinner, Side Dish

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