As autumn arrives, the air fills with the warm, comforting scents of spices and baked goods. This sourdough pumpkin-shaped loaf not only celebrates the season but also showcases the beautiful artistry of bread-making. With its soft, tangy crumb and delightful presentation, it’s perfect for festive gatherings, Thanksgiving feasts, or simply enjoying with a cozy cup of tea. Let’s dive into the world of sourdough baking and create a loaf that is as delightful to look at as it is to eat!
Ingredients
For the Levain:
- 50g active sourdough starter
- 50g all-purpose flour
- 50g water (room temperature)
For the Dough:
- 400g bread flour
- 100g whole wheat flour
- 350g water (room temperature)
- 10g salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- Optional: 100g pumpkin puree (for added flavor and moisture)
Instructions
1. Prepare the Levain:
- In a small bowl, mix the sourdough starter, flour, and water. Cover and let it sit at room temperature for about 4-6 hours or until bubbly and doubled in size.
2. Mix the Dough:
- In a large bowl, combine the bread flour, whole wheat flour, salt, and spices. If using pumpkin puree, add it now.
- Pour in the water and the prepared levain. Mix until no dry flour remains. The dough will be sticky; that’s okay!
3. Bulk Fermentation:
- Cover the bowl with a damp cloth or plastic wrap. Let it rest at room temperature for 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours. This helps develop gluten structure.
4. Shape the Loaf:
- Once the dough has risen and is bubbly, turn it out onto a lightly floured surface. Shape it into a round loaf. Let it rest for about 20 minutes.
- After resting, shape the dough again, creating a tighter surface. You can use a bench scraper to help form it into a pumpkin shape.
5. Final Proofing:
- Place the shaped dough seam-side up in a well-floured proofing basket (or a bowl lined with a floured cloth). Cover and let it proof for 1-2 hours at room temperature, or in the fridge overnight for a more developed flavor.
6. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to heat.
7. Score and Bake:
- Carefully turn the dough out onto parchment paper. Using a sharp knife or bread lame, score the top in a swirl pattern or create a pumpkin vine effect.
- Carefully place the loaf into the preheated Dutch oven (with the lid on) and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, until golden brown.
8. Cool and Enjoy:
- Once baked, remove the loaf from the Dutch oven and let it cool completely on a wire rack. This step is crucial for the texture of the bread.
9. Serve:
- Slice and serve this lovely pumpkin-shaped loaf with butter, spreads, or alongside your favorite autumn soups!
Enjoy!
This sourdough pumpkin-shaped loaf is sure to become a seasonal favorite in your household. The combination of spices and the unique shape makes it not just a treat for the taste buds but also a feast for the eyes. Happy baking!
