Pumpkin Sourdough Loaf

Ingredients

  • 400g organic bread flour (80%)

  • 100g einkorn flour (20%)

  • 115g active sourdough starter (23%)

  • 165g water (100°F - 110°F) (33%)

  • 200g pure pumpkin purée (40%)

  • 40g pure maple syrup (8%)

  • 10g salt (2%)

  • 1 tsp cinnamon (0.52%)

  • 1/2 tsp pumpkin pie spice (0.3%)

Method

  1. In a large bowl, add the water, salt, and active sourdough starter. Whisk until the starter is fully dissolved into the water and the mixture is bubbly. Whisk in the pumpkin purée, maple syrup, cinnamon, and pumpkin pie spice.

  2. Pour in the bread flour and einkorn flour, and whisk until the dough starts to come together. Wet your hands and begin kneading the dough in the bowl until the flour is fully incorporated and you are left with a shaggy dough. Scrape down the sides of the bowl with a wet spatula before covering the bowl with a tea towel and placing it in the oven with the light on (the oven should NOT be turned on, just the light). Let the dough rest for 1 hour.

  3. After an hour has passed, perform the first stretch and fold. Wet your hands, pull up on one side of the dough, and fold it over itself. Go around the dough 4-6 times, stretching and folding it. Cover the dough and place it back into the oven with the light on for 30 minutes. Here is a helpful visual on stretch and folds

  4. After 30 minutes, uncover the dough to perform the second stretch and fold. At this point, the dough should feel more structured and a little less sticky. Place the dough back into the oven for another 30 minutes.

  5. Once the 30 minutes are up, uncover the dough and perform the last set of stretch and folds. Cover it again and place it back into the oven with the light on for 3-5 hours. During this time, the dough should about double in size.

  6. After the dough has doubled is size, dust a clean, smooth surface with flour. Prepare a proofing basket by dusting it with flour, semolina, or rice flour, and set it aside.

  7. Remove the dough from the oven and dump it onto the floured surface. Shape the dough into a rough rectangle by pulling out each corner just a bit. Fold the left side into the middle, then fold the right side into the middle, starting from the bottom. Roll the dough tightly up to the top. Once you reach the top, use your hands to pull and rotate the dough to shape it into a tight round boule. The bottom should be taut and the top smooth. Place the dough into the proofing basket seam side up and smooth side down. Pinch the dough together to create a small seam on top. Here is a helpful visual for shaping your loaf

  8. Cover tightly to keep the dough hydrated and place it in the fridge for 12-24 hours to bulk ferment.

  9. Preheat your oven to 500°F with a Dutch Oven or large cast iron pot in the oven to preheat along with the it. Once the oven and Dutch Oven are both preheated, turn the dough out onto a piece of parchment paper. Score the top as desired with a sharp knife or scoring tool before placing it into the Dutch oven, covering it, and baking at 500°F for 25 minutes. After 25 minutes, remove the lid and reduce the oven temperature to 450°F. Bake for an additional 12 minutes.

  10. Remove the loaf from the oven and allow it to cool completely before slicing. Enjoy!

 
 
Notes
SweetElla Cirinobread, sourdough, oven, crusty, fermented, oven rise, butterComment