Print

Pumpkin Shaped Sourdough Bread

Print Recipe

A deliciously festive sourdough bread shaped like a pumpkin, packed with nutrition and flavor.

Ingredients

Scale
  • 20 g (1 tablespoon) + 100 g (⅓ cup) Sourdough Starter
  • 80 g (⅔ cup) + 500 g (4 cups and 2 tablespoons) All-Purpose Flour
  • 200 g (¾ cup + 2 tablespoons) Pumpkin Puree
  • 80 g (⅓ cup) + 200 g (¾ cup + 1 tablespoon) Water
  • 10 g (1¾ teaspoons) Salt
  • 20 g (1 tablespoon and 1 teaspoon) Honey
  • 1 teaspoon Pumpkin Spice
  • Baking Twine, as required
  • Oil, as required for soaking twine
  • 1 large Cinnamon Stick

Instructions

  1. Feed your sourdough starter. About 8–12 hours before starting, feed the starter with 80 g (⅔ cup) flour and 80 g (⅓ cup) water.
  2. Mix the dough and let it rest for 30 minutes after combining all ingredients.
  3. Stretch and fold the dough every 60 minutes for four rounds.
  4. Let the dough rise at room temperature for 6 to 8 hours.
  5. Shape the dough into a tight ball and place in a proofing basket.
  6. Proof the dough overnight or up to 48 hours in the refrigerator.
  7. Preheat the oven and Dutch oven to 500°F.
  8. Shape the dough into a pumpkin and bake for 30 minutes, then reduce temperature and bake for an additional 10-15 minutes.
  9. Cool the bread on a wire rack for about an hour before serving.

Notes

For a healthier version, consider using whole grain flour. Store leftovers in an airtight container for up to a week.

Nutrition

Keywords: sourdough bread, pumpkin bread, healthy bread, festive baking, homemade bread

Find it online: https://alexandrarecipes.com/pumpkin-shaped-sourdough-bread/