Ingredients:
Flour (13% protein): 350g (100%)
Roasted Pumpkin: 87.5g (25%)
Sourdough Starter: 70g (20%)
Salt: 7g (2%)
Water: 210g (60%) - The amount of water can vary depending on the flour's absorption and the water content in the roasted pumpkin.
Preparation:
Roasting the Pumpkin: Preheat your oven to 180°C (356°F).
Roast the pumpkin for about 2 hours or until it is tender. The roasting time can vary depending on the size of the pumpkin.
To reduce roasting time, you can slice the pumpkin before roasting.
Allow the pumpkin to cool completely before adding it to the dough. Refrigerate if using a mixer during hot temperatures.
Mixing the Dough:
Combine the flour, sourdough starter, roasted pumpkin, and most of the water. Start mixing using a mixer.
When the gluten has developed, start adding the remaining water and the salt gradually. Continue mixing until all ingredients are well incorporated and the dough is smooth.
Bulk proofing:
Shape the dough tightly and place it in a narrow container.
Let the dough proof until it has doubled or almost doubled in size. Around 6h at 24c (74f)
Shaping:
Once proofed, shape the dough. Wet the surface with water and coat it with pumpkin seeds. Place the shaped dough into a banneton (proofing basket).
Cold Fermentation:
Refrigerate the dough for around 18 hours at 4°C (39°F).
Baking:
Preheat your oven to 230°C (446°F).Bake the bread with steam for 20 minutes.Lower the oven temperature to 200°C (392°F) and bake for an additional 20-25 minutes.Be careful not to burn the bread considering the sugar content inside.
Additional Tips:
If you don't have a mixer, you can use the slap and fold technique for about 15 minutes to develop the gluten.
Enjoy your homemade sourdough pumpkin bread!
