Today’s recipe is this amazing sourdough bread with a distinct color and taste of pumpkin pulp and pumpkin seeds. Crunchy crust and pumpkin seeds enrich this homemade sourdough bread.
Sourdough pumpkin bread with pumpkin seeds
- 150 g liquid sourdough starter refreshed minimum 24 h before
- 100 g wholemeal flour
- 500 g strong bread flour
- 1 tsp honey
- 1 generous tsp salt
- 340 g pumpkin puree
- 250 ml water
- 60 g pumpkin seeds
- 1 tsp turmeric powder optional
- 0.5 tsp dried rosemary
Instructions: Sourdough pumpkin bread with pumpkin seeds
- Mix 2 flours then add pumpkin puree and 250 ml of water. Mix and set aside for 1 hour to let the flour absorb all the moisture (autolysis). Meanwhile, take 150 g of your liquid sourdough starter (my was 80% hydration) and leave it out of the fridge to bring it back to room temperature.
- Add liquid starter and honey to the flour mix and work the dough for about 8 minutes by hand or in stand mixer fitted with a dough hook. Then add salt and knead again until incorporated. Combine pumpkin seeds, rosemary and turmeric (for a more lively color and a taste that goes well with the pumpkin) and knead until they are well incorporated (about 2 minutes).
- Transfer the dough into a lightly greasy bowl. Let it rise for 3 hours performing the stretch and fold technique every half an hour.
- After this time move the dough onto a flat surface and create a loaf. Place it in a basket dusted with some durum wheat flour (or another type of flour) and let it rise until it doubles the volume (it took me 4 hours). The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Gently transfer your basket into the refrigerator and let the dough rest for 12 or more hours.
Sourdough bread baking time
- After this time, preheat the static oven at 250 °C together with the baking tray on which you will bake the bread or (me) along with the cast iron pot suitable for baking in the oven. Once the oven is really hot, move the dough from the basket on a floured cutting board, engrave the bread surface and slide it gently directly onto the hot tray or move it over some baking paper and put into the cast iron pot and then put the lid on.
- Lower the temperature to 200 °C. Bake in the pot with the lid on for 30 minutes and then without the lid for 20 more minutes. Or directly on the baking tray for about 50 minutes, sprinkling with the water the bread surface every 5 minutes for the first 15 minutes of baking.
Once baked let it cool down completely before cutting it.
lot of love. B.
p.s. If you love your bread with an interesting and bold flavour you should also check my No-knead chocolate bread (foto below).