Sourdough Pumpkin Pan de Uva by @oonihq

27h20

12 servings

40 g

Mature sourdough starter

🍞

650 g

Bread flour

💧

890 ml

Water

🌾

280 g

All purpose flour

🌾

150 g

Whole wheat flour

🎃

100 g

Pumpkin puree

🎃

0.5

Pie pumpkin

200 g

Sourdough leaven

🍬

75 g

Brown sugar

🍬

15 g

Granulated sugar

🫒

320 ml

Olive oil

🧂

25 g

Salt

🍇

910 g

Seedless grapes

🧂

Flaky salt

🍯

Honey

  1. Combine
    • Bread flour
    • Water

    In the bowl of a Halo Core spiral mixer fitted with the dough hook and breaker bar, combine 700 grams of the water with the bread flour, all purpose flour and whole wheat flour.

  2. Mix

    Mix on 20% speed for 2-3 minutes until just combined.

  3. Rest

    Let rest for 45 minutes, covered.

  4. Add
    • Mature sourdough starter
    • Pumpkin puree
    • Brown sugar

    Add the sourdough build, roasted pumpkin, brown sugar, granulated sugar and half the olive oil on 50% speed and mix until combined and no sugar or oil remains on the surface of the dough.

  5. Purée
    • Water
    • Pumpkin puree

    Begin drizzling in the remaining water and the pumpkin puree during the mix, half at a time.

  6. Add
    • Salt

    Increase the mixer speed to 70% and add the salt to the dough while mixing.

  7. Drizzle
    • Water
    • Olive oil

    Slowly drizzle in the remaining water and olive oil to the mix.

  8. Place

    Place the dough into an oiled bowl and let it ferment for 5 hours.

  9. Shape
    • Bread flour

    Flour your work surface and dump out the dough, then shape it into a long cylinder.

  10. Place
    • Olive oil

    Place the dough on a baking sheet liberally oiled with olive oil.

  11. Wrap

    Cover with plastic wrap and transfer to the fridge for at least 18 hours, overnight.

  12. Step

    Remove the chilled dough from the fridge and let it come to room temperature for 2 hours.

  13. Preheat

    Preheat the oven to 450 Fahrenheit.

  14. Add
    • Olive oil
    • Seedless grapes

    Add olive oil and grapes to the dough and dimple evenly.

  15. Bake

    Bake for 35 minutes.

Sourdough Pumpkin Pan de Uva by @oonihq

27h20

12 servings

40 g

Mature sourdough starter

🍞

650 g

Bread flour

💧

890 ml

Water

🌾

280 g

All purpose flour

🌾

150 g

Whole wheat flour

🎃

100 g

Pumpkin puree

🎃

0.5

Pie pumpkin

200 g

Sourdough leaven

🍬

75 g

Brown sugar

🍬

15 g

Granulated sugar

🫒

320 ml

Olive oil

🧂

25 g

Salt

🍇

910 g

Seedless grapes

🧂

Flaky salt

🍯

Honey

Preparation Steps

  1. Step 1/15

    In the bowl of a Halo Core spiral mixer fitted with the dough hook and breaker bar, combine 700 grams of the water with the bread flour, all purpose flour and whole wheat flour.

  2. Step 2/15

    Mix on 20% speed for 2-3 minutes until just combined.

  3. Step 3/15

    Let rest for 45 minutes, covered.

  4. Step 4/15

    Add the sourdough build, roasted pumpkin, brown sugar, granulated sugar and half the olive oil on 50% speed and mix until combined and no sugar or oil remains on the surface of the dough.

  5. Step 5/15

    Begin drizzling in the remaining water and the pumpkin puree during the mix, half at a time.

  6. Step 6/15

    Increase the mixer speed to 70% and add the salt to the dough while mixing.

  7. Step 7/15

    Slowly drizzle in the remaining water and olive oil to the mix.

  8. Step 8/15

    Place the dough into an oiled bowl and let it ferment for 5 hours.

  9. Step 9/15

    Flour your work surface and dump out the dough, then shape it into a long cylinder.

  10. Step 10/15

    Place the dough on a baking sheet liberally oiled with olive oil.

  11. Step 11/15

    Cover with plastic wrap and transfer to the fridge for at least 18 hours, overnight.

  12. Step 12/15

    Remove the chilled dough from the fridge and let it come to room temperature for 2 hours.

  13. Step 13/15

    Preheat the oven to 450 Fahrenheit.

  14. Step 14/15

    Add olive oil and grapes to the dough and dimple evenly.

  15. Step 15/15

    Bake for 35 minutes.

Composition

Ingredients

Types

Grains, Liquid, Vegetables, Sweeteners, Oils, Spices, Fruits

Ingredients

Mature sourdough starter, Bread flour, Water, All purpose flour, Whole wheat flour, Pumpkin puree, Pie pumpkin, Sourdough leaven, Brown sugar, Granulated sugar, Olive oil, Salt, Seedless grapes, Flaky salt, Honey

Notes

Mature sourdough starter (for the sourdough build), Bread flour (for the sourdough build, for the final dough), Water (for the sourdough build, room temperature, for the final dough), Olive oil (mixed into the dough, for oiling bowl, pan and topping), Seedless grapes (32 oz, any color), Honey (for drizzling)

Allergens

Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Dairy-Free, Vegetarian, Pescatarian

Calories

290 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 47g, Fat: 8g, Fiber: 3g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 400mg, Potassium: 180mg, Iron: 2mg, Calcium: 25mg

Vitamins

Vitamin A: 1800IU, Vitamin C: 3mg, Vitamin K: 4mcg, Folate: 45mcg

Preparation

Time Information

Preparation

26 hours 45 minutes

Cooking

35 minutes

Overall

27 hours 20 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Bread

Occasions

Autumn baking, Halloween, Thanksgiving, Harvest season

Origin

Source

Platform

instagram

Original Creator

@oonihq

Origin

Cuisine

Italian, American

Geographic

United States, North America

Various

Aspect

Texture

Chewy, Crisp crust, Soft crumb, Juicy

Flavors

Sweet, Savory, Earthy, Pumpkin-spiced, Honeyed

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (covered or in a paper/bread bag,best eaten fresh due to grape moisture), fridge : up to 4 days (wrapped tightly in plastic or an airtight container), freezer : up to 2 months (sliced and wrapped tightly in plastic then foil or a freezer bag)