Pumpkin Sourdough Bread Loaf
lazy girl’s apple pie or pie’s cool cousin?
In honor of October 1st, I’m showing you how to make a pumpkin bread loaf. This one is sourdough, so I used an active starter, but if you’re not into that, instant yeast works just as well.
Ingredients
- 330g water (room temperature or warm in colder seasons)
- 100g active starter (or substitute with instant yeast)
- 375g bread flour
- 30g all-purpose flour
- 45g whole wheat flour
- 10g salt
Instructions
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Mix Ingredients: In a large bowl, combine 330g of water, 100g of active starter, 375g of bread flour, 30g of all-purpose flour, 45g of whole wheat flour, and 10g of salt. Mix until you have a shaggy dough. Let it rest for 30 minutes.
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Stretch and Fold: After resting, stretch and fold the dough by pulling each side over to the other. Repeat this about three times. Let the dough bulk ferment in the bowl on the counter.
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Shape the Loaf: Instead of preshaping, simply fold the loaf like a burrito for ease. Preheat the oven to 450°F (232°C).
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Create the Spider Web Design: Cut 4 pieces of kitchen twine and tie them around the loaf in a spider web pattern. Be sure not to tie too tightly, allowing room for the bread to expand.
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Score and Bake: Score the dough with any design you like. Bake at 500°F (260°C) for 20 minutes with a cover. Remove the cover and continue baking at 465°F (240°C) for another 20 minutes, or until the loaf is golden brown.
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Cool Completely: Let the loaf cool completely before slicing.
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Tips and Notes
This bread recipe is inspired by Sherman Lau’s video. It’s incredibly forgiving, so feel free to experiment with the shaping and designs!
