Pumpkin Shaped Sourdough Bread

Pumpkin Shaped Sourdough Bread is not only a delicious Fall bread but is so eye catching it can be considered a Fall decoration.  The slight taste of pumpkin with pumpkin spices makes it perfect to bake in the fall and throughout the holidays.

Baking this Pumpkin Shaped Sourdough Bread is easier than it looks.

Follow this recipe for pumpkin sourdough bread and you will have success in creating this little piece of art. Lots of cuteness and almost too pretty to eat but please do.  This recipe has the right amount of spice which will definitely put you in the fall mood.

What you will need to make this recipe.

• Active sourdough starter
• filtered water
• honey or sugar
• pumpkin (canned or fresh-if using fresh make sure to strain it first)
• salt
• pumpkin pie spice
• cotton string or bakers string
• Basket
• Lodge combo cooker or dutch oven
• lame or razor for scoring.
• Flour-(unbleached or bread flour )

Ingredients

• 1/2 cup active sourdough starter
• 1/2 cup pumpkin puree
• 1 cup of filtered water
• 1 tablespoon honey or sugar
• 1 3/4 teaspoons salt ( I use Redmonds)
• 1 teaspoon pumpkin pie spice
• 4 cups flour (organic, unbleached)

Directions

1. Mix sourdough starter, pumpkin puree, water, sugar, salt, pumpkin pie spice and flour until combined into a shaggy dough.
2. Cover with damp tea towel or lid and set aside for 30 minutes – 1 hour.
3. Start a series of stretch and folds.  I usually will do at least two rounds.
4. Cover and set bowl aside.  I usually do stretch and folds at least 30 minutes apart.  I usually do at least 3 stretch and folds but no more than six.  This is very flexible.  
5. It usually takes about 4-5 hours (from start to being ready to shape) for this dough to be ready to shape. It is warm here in Texas so fermentation happens faster than cooler climates.
6. I will do a float test with the dough at around 4 hours.  If the dough sinks then I will leave it and check back in maybe 30-45 minutes later.
7. When the dough floats then I shape the dough.  On this particular dough I only shape once then place it in a basket.
8. I put the basket in a two gallon Ziploc bag and put it in the refrigerator overnight.
9. The next day usually in late afternoon I will bake the bread.

Directions for Baking Sourdough Pumpkin Shaped Bread

• Place a dutch oven in at 425 degree oven to preheat.
• Cut 4-2 foot cotton strings and soak in olive oil or avocado oil.
• Place strings in this pattern on the parchment paper.
• Turn the pumpkin sourdough bread out on parchment paper placing the center of the pumpkin on the center of the strings.
• Tie the strings but not too tightly-remember the pumpkin will rise during baking.
• Now it is time to score the pumpkin or not.  I have two examples here.  One has a more natural look and one has a more elaborate pattern.  Both are adorable.
• Place the parchment paper with the pumpkin on top in the dutch oven and bake.
• Bake at 425 degrees for 20 minutes then lower the oven temperature to 400 for 25 minutes.  Then take the lid off and brown for maybe one minute or until desired color.
• Remove the bread and cut off the strings.  If you leave them on they will probably stick to your bread.
• Let it cool but you probably will cut it and eat it with butter.  
• For the stem use a cinnamon stick and for the leaves I used fig leaves.
• Admire your work of art!

 

 

Yield: 1 loaf

Pumpkin Shaped Sourdough Bread

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Pumpkin Shaped Sourdough Bread is not only a delicious Fall bread but is so eye catching it can be considered a Fall decoration.  The slight taste of pumpkin with pumpkin spices makes it perfect to bake in the fall and through the holidays.

Ingredients

• 1/2 cup active sourdough starter
• 1/2 cup pumpkin puree
• 1 cup of filtered water
• 1 tablespoon honey or sugar
• 1 3/4 teaspoons salt ( I use Redmonds)
• 1 teaspoon pumpkin pie spice
• 4 cups flour (organic, unbleached)

Instructions

Directions

1. Mix sourdough starter, pumpkin puree, water, sugar, salt, pumpkin pie spice and flour until combined into a shaggy dough.
2. Cover with damp tea towel or lid and set aside for 30 minutes - 1 hour.
3. Start a series of stretch and folds.  I usually will do at least two rounds.
4. Cover and set bowl aside.  I usually do stretch and folds at least 30 minutes apart.  I usually do at least 3 stretch and folds but no more than six.  This is very flexible.  
5. It usually takes about 4-5 hours (from start to being ready to shape) for this dough to be ready to shape in my home. It is warm here in Texas so fermentation happens faster than cooler climates.
6. I will do a float test with the dough at around 4 hours.  If the dough sinks then I will leave it and check back in maybe 30-45 minutes later.
7. When the dough floats then I shape the dough.  On this particular dough I only shape once then place it in a basket.
8. I put the basket in a two gallon ziploc bag and put it in the refrigerator overnight.
9. The next day usually in late afternoon I will bake the bread.

Directions for Baking:

• Place a dutch oven in at 425 degree oven to preheat.
• Cut 4-2 foot cotton strings and soak in olive oil or avocado oil.
• Place strings in this pattern on the parchment paper.
• Turn the pumpkin sourdough bread out on parchment paper placing the center of the pumpkin on the center of the strings.
• Tie the strings but not too tightly-remember the pumpkin will rise during baking.
• Now it is time to score the pumpkin or not.  I have two examples here.  One has a more natural look and one has a more elaborate pattern.  Your choice both are adorable.
• Place the parchment paper with the pumpkin on top in the dutch oven and bake.
• Bake at 425 degrees for 20 minutes then lower the oven temperature to 400 for 25 minutes.  Then take the lid off and brown for maybe one minute or until desired browning.
• Remove the bread and cut off the strings.  If you leave them on they will probably stick to your bread.
• Let it cool but you probably will cut it and eat it with butter.  
• For the stem use a cinnamon stick and for the leaves I used fig leaves.
• Admire your work of art!

Notes

• So delicious toasted and topped with honey and butter or just toasted with butter is so delicious. 
• A perfect hostess gift or edible gift during the holidays.
• A beautiful centerpiece that you can eat.
• Very impressive to serve at holiday parties.
• Bake for someone you love and they will feel special.

 

Tips

• So delicious toasted and topped with honey and butter or just toasted with butter is so delicious. 
• A perfect hostess gift or edible gift during the holidays.
• A beautiful centerpiece that you can eat.
• Very impressive to serve at holiday parties.
• Bake for someone you love and they will feel special.