Pumpkin-Shaped Sourdough Bread Recipe
This delightful pumpkin-shaped sourdough bread is delightfully infused with the flavors of fall with real pumpkin puree and pumpkin pie spice. It is not only tasty, but also visually appealing with a golden crust with those signature ridges and an adorable stem on top!
Equipment
- 1 large mixing bowl
- 1 small Dutch oven
Ingredients
- ½ cup active sourdough starter
- 1 cup buttermilk
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp pumpkin pie spice
- ½ cup pumpkin puree
- 3 ½ cups all-purpose flour
Instructions
Combining the Ingredients
- In a large bowl, mix your flour, water, sourdough starter, salt, and any spices you'd like to incorporate until they come together into a shaggy mass.
Autolyse Method
- Allow the dough to rest for a while to encourage gluten development. Cover it and let it sit for 30 minutes to an hour before proceeding to the next step.
Incorporating the Pumpkin Puree
- Add the pumpkin puree to the dough and gently fold it in until fully incorporated. Be careful not to overmix, as you don't want to deflate the dough.
Kneading Techniques for Gluten Development
- Use the stretch and fold method to develop the gluten in the dough. This will give your bread structure and a delightful chewy texture.
Bulk Fermenting Overnight
- After a series of stretching and folding techniques, it is time to put the dough away for the bulk fermentation process. Cover the dough with plastic wrap and place it in a warm area for 8 to 12 hours.
Shaping the Pumpkin Loaf
- To create the perfect pumpkin-shaped sourdough bread, it's essential to start with well-fermented dough that is ready to be proofed.
Using 100% Cotton String for Baking
- It is important to use only 100% cotton string for baking to prevent any particles from the string from getting stuck in the dough.
Preparing the Strings
- Cut 8 pieces of string long enough to wrap around your dough. Tie all of the 8 pieces of string together in a knot at one end.
- Spread the string out on a prepared baking pan, you can use parchment paper if you desire. Spread out all of the pieces evenly leaving the knot in the center of the baking pan. I am using my round Dutch oven for this step. Having the string prepared with the knot in the middle and the strings evenly spaced out, will help prepare you for the next step.
Flipping the Dough Onto the Prepared String
- Carefully scrape the dough out of the bowl and flip it onto the tied knot in the middle of your baking pan.
Tying the Strings to the Dough to Create a Pumpkin Shape
- Gather the ends opposite from each other and tie them together in the center at the top of the dough. Do this until all 8 pieces of string have been tied together at the top. Cut off any remaining string.
Proofing the Pumpkin-Shaped Sourdough Bread
- After shaping your bread, it's crucial to give it a final proofing to allow for proper fermentation and rise. Now that your dough has been placed on a baking pan lined with parchment paper, cover it loosely with a clean kitchen towel or plastic wrap. Let it proof at room temperature until it has visibly increased in size. This can take anywhere from 1 to 2 hours, depending on the temperature and humidity of your kitchen.
Determining the Ideal Proofing Time
- To determine if your pumpkin-shaped bread is ready for the oven, gently press the dough with your fingertip. If the indentation slowly fills back in, it is adequately proofed. If it bounces back quickly, it needs more time to proof. Be patient and allow the dough to rise fully for a light and airy texture.
Adding Details for a Realistic Appearance: Scoring the Loaf
- To add more realism to your pumpkin-shaped sourdough bread, use a paring knife or a dough scraper to create vertical lines on the sides of the loaf. These lines will mimic the natural ridges found on a pumpkin. Be creative and experiment with different patterns to achieve your desired look. Remember, imperfections only add to the charm!
- Just before baking, score your pumpkin-shaped bread with a sharp knife or a bread lame. This helps the dough expand evenly during baking, creating a beautiful shape and texture. For a pumpkin-like effect, you can make a crisscross pattern on the top of the loaf, resembling the lines typically found on the surface of a pumpkin.
Baking Temperature and Time: Pumpkin-Shaped Sourdough Bread
- Preheat your oven to around 450°F (230°C) with a baking stone or a baking tray inside. Once fully heated, carefully transfer your proofed pumpkin-shaped bread onto the hot surface. Bake it for approximately 40-45 minutes or until it develops a golden brown crust. The internal temperature should reach around 200°F (93°C) to ensure the bread is fully cooked.
Creating a Pumpkin Stem
- To complete the pumpkin look, create a stem for your sourdough bread. You can use a small piece of cinnamon stick. Attach it to the top center of the loaf after baking, gently pressing it down to secure it in place. This will give your bread an authentic pumpkin appearance.
Dusting with Flour for a Rustic Touch
- For a more rustic look, lightly dust your pumpkin-shaped bread with flour before serving. This will lend it an earthy and artisanal charm, reminiscent of a traditional farmhouse loaf. It's the perfect finishing touch to give your bread an extra dose of character and texture.
Cooling and Storing the Baked Loaf
- Once your pumpkin-shaped bread has fully cooled, transfer it to a wire rack to prevent condensation buildup. Allow it to cool completely before slicing or serving. To keep your bread fresh and moist, store it in a bread box or in a loosely closed paper bag at room temperature.