- (includes conversions if you don't have a kitchen scale)
- 100 grams (1/2 cup) active sourdough starter
- 475 grams (3-3/4 cups) all-purpose or bread flour (or a mix of the two)
- 250 (1 cup + 2 tsp) grams water
- 100 grams (1/3 cup) pumpkin puree
- 10 grams (1-2/3 tsp) salt
- 10 grams (1-2/3 tsp) sugar
- 6 grams (1 tsp) pumpkin spice
- Cotton baking twine
This recipe takes a little planning. A recommended schedule:
Day 1 - 8 pm: Feed starter
Day 2 - 8 am: Prepare dough following instructions below
Day 3 - 8 am - Bake
INSTRUCTIONS
Combine all ingredients in a bowl until it just comes together. Do not knead the bread. Make sure your bowl is big enough to allow for proper rising even when covered.
- Cover and allow to autolyse for 30 minutes.(Autolyse just means to let it rest. This allows the flour to hydrate properly.)
- Perform 4-6 stretch and folds in the first two hours about 30 minutes apart. (To perform stretch and folds, wet hands slightly, grab the side of dough furthest from you and pull it up and then fold it over onto itself toward you. Turn the bowl one quarter turn and repeat. Turn again and repeat. And then turn one last time and repeat.)
- Cover with a tight lid or plastic wrap and bulk ferment in a warm place for 3-8 hours. Your dough is proofed when it passes the poke test.In the winter, if my kitchen is chilly, I turn on the oven light and place the covered bowl of dough in the oven. Be sure to put a sticky note on the oven controls so no one inadvertently turns it on! If your microwave is big enough, you can also place it in there and leave the door ajar to keep the light on.Properly proofed dough should spring back slowly when gently poked. If it springs back quickly, it is underproofed and needs more time. If it doesn't spring back, it's overproofed. The dough should feel aerated and jiggly.Shape the dough into a ball.Turn the dough onto the work surface. You can use a scant amount of flour on the surface and/or your hands, if necessary to prevent sticking. Using two hands, cup the side of the dough furthest from you. Gently drag the dough toward you. Rotate the dough using both hand while cupping the sides. Your pinkies should be slightly under the edge of the dough. Continue rotating until the dough is taut and round. This video from The Perfect Loaf is very helpful!Using a bench scraper, gently transfer the boule to a proofing basket, or a bowl lined with a lightly floured lint-free kitchen towel. Place the whole thing in a plastic bag (clean plastic grocery bags work great) and refrigerate overnight. Be sure the bag leaves some space for the dough to rise.When ready to bake, preheat a cast iron dutch oven* to 475F degrees. Cut 4 strings about 20" each in length.*I use a Lodge combo baker but a large oven safe pot with a tight fitting lid also works. If you use a regular pot, use two layers of parchment (see below) and set the pot on a baking sheet. This will help prevent scorching on the bottom.
- Arrange the strings in a criss cross pattern on top of the dough. Cover with a piece of parchment paper large enough to allow some overhang. Lay a cookie sheet, cutting board, or large plate on top. Then flip the whole thing over and gently pull the banneton or bowl and towel off the dough. Tie the strings around the dough, creating even divisions. Tie to fit but no need to tie it tightly as the bread will grow and create the pumpkin shape as it bakes.Reduce the oven heat to 450 and bake for 25 minutes with the lid on. Remove the lid and bake 15 minutes more minutes.Turn the bread out onto a cooling rack and allow to cool completely before cutting.
