Pumpkin Shaped Sourdough Bread
Nothing says cozy fall vibes like a classic artisan sourdough loaf in the shape of a pumpkin! This adorable boule has pumpkin-like ridges and a cinnamon stick stem for the perfect finishing touch. Golden, crusty and ready to slice into for soup night or a simple treat!
Why You’ll Love This
•Being shaped like a pumpkin makes it a little more special!
Sourdough Timeline
This is a sample schedule of sourdough baking. It does not have to be followed. I just want to give you an idea of the timeline I follow when I bake bread.
Ingredients
- 100g active sourdough starter
- 350g water
- 11g salt
- 500g unbleached bread flour
Directions
- In a large bowl, whisk the water and starter until the starter is dissolved.
- Next, add in the flour and salt. Stir until a shaggy dough forms.
- Knead by hand for 5 minutes. *Wet your hand first.
- Cover and let rest for 1 hour.
- Perform 4 sets of coil folds. Cover and rest 30 minutes in between each set.
- Cover and bulk ferment.
- Once the dough has doubled in size, formed bubbles on top and can pull easily away from the side of the bowl, it is time to shape.
- Dump it out onto a lightly floured surface.
- Wet your hands and form the dough into a rectangular shape.
- Shape however you’d like. There are many ways to do so. The easiest way is to fold one side in towards the center, fold the other side in over that side and then roll it up into a log.
- Perform a few push and pulls to form a ball and create surface tension.
- Flip it upside down into a lightly floured banneton.
- Cover and place it in the fridge overnight.
- The next morning, preheat the oven with your Dutch oven inside to 500 degrees.
- Cut 4 pieces of cooking twine 28″ long.
- Dip the twine in either rice flour or avocado oil.
- Lay them out into a star shape on a piece of parchment paper *as shown below.
- Dump the dough out onto the twine.
- Tie each strip, fairly loosely. *Don’t tie it too tightly.
- Score each section.
- Place it into the Dutch oven and add 4-5 ice cubes underneath the paper.
- Cover with the lid and place in the oven.
- Turn heat down to 450 and bake for 35 minutes and then remove the lid.
- Turn oven heat down to 400 degrees and bake for another 15-20 minutes or until the dough reaches an internal temperature of 210 degrees.
- Remove it from the oven and place the bread onto a wire cooling rack.
- Cut the twin and remove it carefully from the bread.
- Let it cool for 1 hour before cutting it.
- Once it has cooled, use a knife or kitchen shears to poke a hole in the top.
- Place a cinnamon stick in the hole.
- Slice and enjoy!
Watch Me Make This Recipe ↓
Pumpkin Shaped Sourdough Bread
Nothing says cozy fall vibes like a classic artisan sourdough loaf in the shape of a pumpkin! This adorable boule has pumpkin-like ridges and a cinnamon stick stem for the perfect finishing touch. Golden, crusty and ready to slice into for soup night or a simple treat!
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Ingredients
- 350 grams water
- 100 grams active sourdough starter
- 500 grams unbleached bread flour
- 11 grams refined sea salt
Instructions
- In a large bowl, whisk together the water and active starter.350 grams water, 100 grams active sourdough starter
- Next add in the flour and salt. Stir to combine.500 grams unbleached bread flour, 11 grams refined sea salt
- Knead for 5 minutes and then cover and let rest for 1 hour.
- Perform 4 sets of 4 coil folds every 30 minutes. Cover and rest in between sets.
- Cover and let bulk ferment somewhere semi warm. The time will vary depending on the temperature of your home. *Mine rested for 5 more hours which was a total of 9 hours bulk fermenting as it begins from the moment you mix your ingredients. *Look for bubbles on top and non-sticky to the touch dough. It should also be able to pull away easily from the bowl.
- Dump the dough out onto a clean work surface and shape into a large rectangle. *It helps to have wet hands.
- Fold one side over, ending in the middle. Fold the other side over top of that side.
- Roll it up and perform a few push and pulls to create surface tension.
- Flip it upside down into a floured banneton, cover and place in the fridge overnight.
- The next day, preheat the oven with the Dutch oven inside to 500 F.
- Cut 4 pieces of cooking twine 28" long.
- Dip the twine in either flour or avocado oil.
- Lay them out into a star shape on a piece of parchment paper.
- Dump the dough out onto the twine.
- Tie each strip of twine fairly loosely. Cut off any excess. Score each section.
- Place in the Dutch oven, add in a few ice cubes under the paper and then quickly cover with the lid.
- Turn heat down to 450 F and bake for 35 minutes.
- Once the 35 minutes is up, remove the lid and turn the heat down to 400 F.
- Bake at 400 for another 15-20 minutes or until it reaches an internal temperature of 210 F.
- Let it rest on a cooling rack for 1 hour.
- Use kitchen shears or a knife to make a small hole in the top, center of the loaf.
- Place a cinnamon stick in the hole to make a stem.
- Slice and enjoy!
Notes
*This post contains affiliate links. All temps are in Fahrenheit.
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