Pumpkin Sourdough Bread

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Pumpkin Sourdough Bread

Ingredients:(Total flour:  400g)

Pumpkin Dough:

160g bread flour (80%)

40g wholewheat flour (20%)

100g water (50%)

100g mashed pumpkin or pumpkin puree (50%)

4g salt (2%)

40g levain (20%)


Plain Dough:

160g bread flour (80%)

40g wholewheat flour (20%)

160g water (80%)

4g salt (2%)

40g levain (20%) 


Levain:

80g sourdough starter (100% hydration) – 20%


Method:

  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 -4 hours.
  2. Autolyse - In a separate mixing bowl, mix all the pumpkin dough and plain dough ingredients (except levain) individually, stir until there is no more dry flour with a spatula.  Cover and leave for 1 to 3 hours.
  3. Add 40g levain into the pumpkin and hand mixing until incorporated, about 3 - 4 minutes.  Repeat the same to plain dough. Cover and rest for 30 minutes.
  4. Stretch and Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer pumpkindough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Repeat the same to plain dough. Cover and rest for 30 minutes.
  5. Lamination -  Lightly mist the counter top with water and wet your hand.  Pour the plain dough onto the counter top. Pull from centre out to form a rectangle shape.  Repeat the same to pumpkin dough. Carefully lift up the pumpkin dough and place on top of the plain dough. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish). Cover and rest for 30 minutes.
  6. Coil Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  7. Coil Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  8. Coil Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  9. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  10. Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.


Cold oven bake method:

  1. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to dutch oven.
  2. Bake with cover on for 30 minutes at 230C(Fan force).  Remove the cover and lower the temperature to 210C(without fan force), continue bake for another 20 minutes.
  3. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

Recipe reference from: bakewithpaws

Happy Baking!

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