Pumpkin Shaped Sourdough Bread
Recipe Overview
Overview
As the leaves change and the air turns crisp, there’s nothing quite like the warmth of freshly baked bread. This Pumpkin Shaped Sourdough Bread is not only visually stunning but also a delicious way to embrace the fall season. The recipe combines white bread flour with whole wheat flour, creating a balance of lightness and heartiness that is perfect for pairing with soups or enjoying on its own.
The process begins with a simple sourdough starter, which is mixed with warm water, active starter, and a touch of salt. The dough is allowed to ferment overnight, developing its unique flavor. Shaping the dough into a pumpkin form adds a festive touch that is sure to impress at any gathering.
After baking, the bread emerges with a beautiful crust and a soft, fluffy interior. The addition of whole wheat flour gives it a subtle nuttiness, making each bite satisfying. This recipe is not just about making bread; it’s about creating a cozy atmosphere in your kitchen as you prepare for the fall.
Whether you’re enjoying it with a warm bowl of soup or as part of a festive meal, this Pumpkin Shaped Sourdough Bread is a delightful way to celebrate the season. Don’t forget to share it with friends and family, as the joy of baking is best when shared!
Recipe Details
Steps & Tips
Combine 350g warm water, 100g active starter, 450g bread flour, 50g whole wheat flour, and 10g salt.
Tip: Incorporate whole grain flours into your sourdough for added flavor.
Tip: Adding salt at the beginning of dough preparation can help avoid forgetting it later.
Cover the dough and let it sit for about 30 minutes.
Give the dough a couple of sets of stretches and folds over the next few hours.
Turn the dough out onto a lightly floured surface and tuck it under itself.
Shape the loaf and transfer it to a floured banneton.
Tip: Let the dough rise until doubled in size, which can take about 5 hours depending on kitchen temperature.
Let the loaf rise in the fridge overnight.
Tip: Score different designs on the loaf for a unique look.
Cut into the loaf to reveal the design.
Mix butter, brown sugar, flour, spices, and salt until crumbly.
Tip: Using a terracotta bear can keep your brown sugar moist.
Pop the strucel mixture in the fridge until ready to use.
Tip: Roasting butternut squash before adding it to the curry enhances flavor and caramelization.
Peel and chop butternut squash into small cubes.
Dice onion, mash garlic and ginger, and slice peppers.
Sauté diced onion for about 10 minutes.
Add peppers, garlic, ginger, and spices to the sautéed onion.
Tip: Using your favorite curry powder can simplify the recipe.
Add a can of chickpeas and full-fat coconut milk, then simmer.
Fold in the roasted butternut squash.
Add spinach and cook until wilted.
Serve the curry with rice and top with cilantro or peanuts.
Prepare an Italian sofrito base with shallots, onion, celery, carrots, and garlic.
Add water and herbs to the sofrito and let it simmer.
Mix plant-based meat with breadcrumbs, spices, and form into balls.
Sear meatballs in a nonstick skillet until browned.
Tip: Searing plant-based meatballs before adding them to soup helps prevent sogginess.
Add small pasta to the broth or cook separately.
Tip: Cooking pasta separately can help maintain its texture in leftovers.
Add kale or spinach to the soup and cook until wilted.
Add meatballs to the soup to heat through.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Sourdough bread is made through a fermentation process that enhances its flavor and texture.
- •Using a mix of white and whole wheat flour adds nutritional value and a nutty flavor to the bread.
- •Pumpkin puree can be used in baking to add moisture and a subtle sweetness.
- •The dough should be allowed to rise until it doubles in size for optimal texture.
