Fall Pumpkin Sourdough Loaf by @manningherkitchen
12 servings
🌾
100 g
Sourdough starter
💧
240 ml
Filtered water
🎃
200 g
Pumpkin puree
🌾
500 g
Flour
🍦
5 ml
Vanilla
🧂
10 g
Salt
🍬
60 ml
Brown sugar
🧂
23 ml
Pumpkin pie spice
Weigh
active sourdough starter
filtered water
Weigh 100 g active sourdough starter and 240 ml filtered water into a large mixing bowl.
Stir
- active sourdough starter
- filtered water
Stir the starter and water together until the starter is mostly dissolved.
Add
pumpkin puree
all-purpose flour
salt
Add 200 g pumpkin puree, 500 g all-purpose flour, 10 g salt, and 1 tsp vanilla extract to the bowl.
- Mix
- pumpkin puree
- all-purpose flour
- salt
Mix until no dry clumps of flour remain and a shaggy dough forms.
CoverCover the bowl and rest the dough for 30 min.
- Fold
Stretch and fold the dough once from each side to develop gluten.
- Cover
Cover and rest the dough for 30 min.
- Set
Repeat one full set of stretch-and-folds, then cover the dough.
- Rise
Let the covered dough rise until nearly doubled in size, about 120 min.
- Step
Turn the dough onto a clean work surface and gently stretch it into a rough rectangle.
- Fold
Fold and slap the dough a few times, then shape it into a loose ball.
- Cover
Cover the dough with the inverted bowl and rest it for 20 min.
- Combine
brown sugar- pumpkin pie spice
- Pumpkin puree
Combine 1/4 cup brown sugar and 1 1/2 tbsp pumpkin pie spice in a small portion of the mixing bowl.
Flip
Flip the rested dough over and stretch it into a rectangle.
Spread
- brown sugar
- pumpkin pie spice
- Pumpkin puree
Spread one-third of the brown sugar and pumpkin pie spice mixture evenly over the dough.
- Fold
- brown sugar
- pumpkin pie spice
Fold one side of the dough into the center and sprinkle another third of the spice mixture over it.
- Fold
- brown sugar
- pumpkin pie spice
Fold the opposite side over the dough and sprinkle the remaining spice mixture on top.
RollRoll the dough down from the top edge into a log, then roll it down once more to tighten it.
- Shape
Tuck the dough edges underneath to create a taut loaf shape.
- Grease
cooking oil
Grease one loaf pan with 1 tsp cooking oil.
PlacePlace the shaped dough seam-side down into the greased loaf pan.
- Rise
Cover the pan and let the dough rise until it is about 1/2 inch below the rim, about 90 min.
- Refrigerate
Refrigerate the covered loaf pan for a cold ferment of 120 min.
PreheatPreheat the oven to 450°F (230°C).
- Spray
- water
Remove the loaf pan from the refrigerator and spray the dough surface with 1 tbsp water.
Score
Score the top of the dough with a bread lame.
- Bake
Cover the filled loaf pan with the second loaf pan and bake for 30 min.
- Bake
Remove the top loaf pan and bake uncovered for 10 min until deeply browned.
- Cool
Cool the loaf completely before slicing.
Fall Pumpkin Sourdough Loaf by @manningherkitchen
12 servings
🌾
100 g
Sourdough starter
💧
240 ml
Filtered water
🎃
200 g
Pumpkin puree
🌾
500 g
Flour
🍦
5 ml
Vanilla
🧂
10 g
Salt
🍬
60 ml
Brown sugar
🧂
23 ml
Pumpkin pie spice
Preparation Steps
Step 1/29
Weigh 100 g active sourdough starter and 240 ml filtered water into a large mixing bowl.
Step 2/29
Stir the starter and water together until the starter is mostly dissolved.
Step 3/29
Add 200 g pumpkin puree, 500 g all-purpose flour, 10 g salt, and 1 tsp vanilla extract to the bowl.
Step 4/29
Mix until no dry clumps of flour remain and a shaggy dough forms.
Step 5/29
Cover the bowl and rest the dough for 30 min.
Step 6/29
Stretch and fold the dough once from each side to develop gluten.
Step 7/29
Cover and rest the dough for 30 min.
Step 8/29
Repeat one full set of stretch-and-folds, then cover the dough.
Step 9/29
Let the covered dough rise until nearly doubled in size, about 120 min.
Step 10/29
Turn the dough onto a clean work surface and gently stretch it into a rough rectangle.
Step 11/29
Fold and slap the dough a few times, then shape it into a loose ball.
Step 12/29
Cover the dough with the inverted bowl and rest it for 20 min.
Step 13/29
Combine 1/4 cup brown sugar and 1 1/2 tbsp pumpkin pie spice in a small portion of the mixing bowl.
Step 14/29
Flip the rested dough over and stretch it into a rectangle.
Step 15/29
Spread one-third of the brown sugar and pumpkin pie spice mixture evenly over the dough.
Step 16/29
Fold one side of the dough into the center and sprinkle another third of the spice mixture over it.
Step 17/29
Fold the opposite side over the dough and sprinkle the remaining spice mixture on top.
Step 18/29
Roll the dough down from the top edge into a log, then roll it down once more to tighten it.
Step 19/29
Tuck the dough edges underneath to create a taut loaf shape.
Step 20/29
Grease one loaf pan with 1 tsp cooking oil.
Step 21/29
Place the shaped dough seam-side down into the greased loaf pan.
Step 22/29
Cover the pan and let the dough rise until it is about 1/2 inch below the rim, about 90 min.
Step 23/29
Refrigerate the covered loaf pan for a cold ferment of 120 min.
Step 24/29
Preheat the oven to 450°F (230°C).
Step 25/29
Remove the loaf pan from the refrigerator and spray the dough surface with 1 tbsp water.
Step 26/29
Score the top of the dough with a bread lame.
Step 27/29
Cover the filled loaf pan with the second loaf pan and bake for 30 min.
Step 28/29
Remove the top loaf pan and bake uncovered for 10 min until deeply browned.
Step 29/29
Cool the loaf completely before slicing.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
195 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
1 hour 0 minutes
Cooking
40 minutes
Overall
1 hour 40 minutes
Difficulty
Level
Hard (3/4)
Steps
29 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@manningherkitchen
Origin
Cuisine
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
room temperature
Preservation Infos