Check out these dreamy pumpkin-shaped sourdough loaves. I’m a mediocre baker at best, BUT my brother’s girlfriend makes all sorts of tasty treats including sourdough. She’s been kind enough to share her recipe with us to inspire some fun fall baking creations!
Total Time: Like awhile…. maybe even days….at least one day
Instructions:
- Add 525g of water with 200g starter – mix ingredients together in a large bowl so it’s like a white cloud! Next, add 700g bread flour! I usually do 100g Rye flour and 600g white flour. Any types of flour could be used (whole wheat, rye, etc.)
- Once mixed, form the dough into a messy/sticky dough ball in the bowl! Let it “autolyse” for 1hr (helps to build the gluten). After the hour is up: add in 20g of salt and massage it into your dough!
- Once the salt is added, you are going to do 5 stretch and folds (Youtube really helps to get a proper image of how to do this) over a span of 2.5hrs! Do a fold & stretch every 30 minutes. This helps give air to the bread and creates the lovely holes!
- After 2.5 hours put the bread in the fridge for an overnight rise. Can leave it as long as you’d like. Usually I leave mine for 12 hours.
- After you take the bread out of the fridge, let it sit out on the counter for 1hr to warm up to room temp. Then dump out your dough onto a lightly floured surface and slice it in half!
- Then you’re going to “shape your dough” so pull all 4 sides in together and create almost a ball shape! (I also YouTubes this!) THEN flour the top of the balls and cover with plastic wrap and let sit for 30min!
- After 30min is up, re-fold your dough/re-shape your dough tighter (Youtube this!) & place bread in a “banneton” basket. But if you don’t have one- don’t worry! Any type of snug basket or bowel will do! Google for alternatives! It just helps to give the dough shape! (Remember to put your tea towel covered in RICE flour inside the bowl!). Rice flour prevents the dough from sticking to the towel.
- Place baskets in fridge for another hour (or however long you’d like).
- Preheat oven to 500° F. Place clay pot/dutch oven into the oven for 1 hour prior to baking to warm it up. After the hour, take the bread out of the fridge and carefully take the loaf out and place it on parchment paper.
- If you want to make the pumpkin shape: Take four pieces of kitchen string and lay it across the dough like if you were separating a pie into eight equal parts. Put the cutting board on top of the dough, flip the sourdough and cutting board, so the cutting board is now on the counter and the sourdough is upside down, and tie the ends of the string together.
- Then score the dough – take a sharp knife and do 3 slits (or google other scoring patterns)! Then put into the pre-heated oven for 30min with lid (sourdough right side up.)Turn down the oven to 450° F degrees for 15-20 minutes until browned to your likings.
- Then, you are good to take it out and let it cool for 1hr and ENJOY! **Lots of people do not cut into the bread until the next day until completely cooled so the bubbles don’t pop.
– Recipe by Treats with Hannah
Check out her other amazing recipes on her Instagram account @treats.with.hannah and let me know how your sourdough bread turns out!
Treaty 1 Territory
