Delicious savory pumpkin sourdough bread. Made with pumpkin puree and no sugar added. Great as breakfast toast
I am loving pumpkin season, love to bake with it, cook with it and even make drinks with it maybe you can call it Food blogger Syndrome. Yes, cooking seasonal veggies and ingredients is must for food bloggers. I don’t want to be left out of the crowd. Every October I will make sourdough bread with pumpkin, this year also I made two sourdough bread one this pumpkin sourdough bread, other pumpkin cranberry and pepitas bread. Recipe is coming soon.This is simplest sourdough bread. If you have trusted sourdough baby, then give this one a try. It is delicious and great as breakfast bread. The sweetness of pumpkin and tangy sourdough makes excellent bread. I have been thinking of pumpkin shaped bread for some time. This time while shopping I bought some jute which is expensive, around $ 6, hubby asked what you are going to do with it. I told him it is for my pumpkin shaped bread experiment, I did that successfully.
For making sourdough bread active planning is required, first day you make the dough then refrigerate overnight and next day bake. I like sourdough bread because they have more shelf life than regular yeast bread also. They have more flavor I say.
In the beginning I was so enthusiastic to make my own pumpkin puree. Nowadays I am not that excited to make it, so I buy canned pumpkin puree. That’s easier as it has less water content than the homemade one. If you want to make your own pumpkin puree here is the recipe for you.
This is simple yet pillowy bread with crispy crust. The taste of pumpkin is in the background not overpowering. You will see only shape and color of pumpkin, the taste is subtle. Great as toast if you slather some butter on top of it. Bread pudding will be also good if you have any left overs.
Give it a try and let me know how it turned out for you.
Pumpkin Sourdough Bread
- 350 g bread flour
- 150 g whole wheat flour/Atta
- 320 g water * If you are not using canned pumpkin reduce 20g water and try it.
- 195 g canned pumpkin puree
- 92 g active sourdough leaven
- 10 g salt
- The night before (or at least 7-8 hours) you make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 46 g of water23 g of all-purpose flour, and 23 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out overnight. This will be your active starter the next morning. A drop of the starter will float in water when it is ready.
- When ready to make dough, disperse the entire starter in 300 g of water in a large bowl. Add all flour and mix by hand until there are no dry bits. Then, add in the pumpkin. Knead for 1-2 minutes until well combined. Cover and let rest for one hour.
- After the hour is up add salt and remaining 20 g of water. Mix well and cover the dough again.
- Then turn the dough every 30 minutes for until 2 hours. This means grabbing the underside of the dough, and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- After two hours is up, let the dough rest for hour interval before you turn it again. Continue to turn for another 2-3 hours.
- Then transfer the dough lightly floured work space and shape them into round like this. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left, sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- Let rise overnight in the refrigerator.
- When you are ready to bake preheat oven to 475 degrees.
- Remove the dough from the proofing basket and loosely tie the bread in crisscross with jute and transfer to dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 450 degrees and cook for 25 minutes.
- After 25 minutes remove the top of the dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.
- When you can touch the bread remove the thread from the bread. If needed place the bread in the oven for another 5 minutes and enjoy. You will get a pumpkin shaped bread.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.