Our Pumpkin Sourdough is a brilliant next step for bakers that have been enjoying baking sourdough! Using roasted pumpkin and parmesan, this impressive loaf even looks like a pumpkin thanks to our clever trick using string and Mellow Yellow Rapeseed Oil. This recipe requires a sourdough starter which a live culture of flour and water, it is simple to make but does take time. We know many people have been making sourdough recently, including us, and we’re sure this seasonal twist is sure to be a hit. Share the recipe with your sourdough-making friends and make sure to tag us on social media with photos of your amazing loaves!
250g pumpkin flesh
1 tbsp Mellow Yellow Rapeseed Oil
128g sourdough starter
375g very strong white bread flour
4 lengths of string
Mellow Yellow Rapeseed Oil
Cut your pumpkin flesh into small wedges. Place into a roasting dish and drizzle with 1 tablespoon of Mellow Yellow Rapeseed Oil and season with salt. Roast at 200°C for 25-30 minutes, turning halfway, until soft and golden. Leave to cool for half an hour before roughly mashing with a fork.
To make your dough, combine your water, salt, parmesan and pumpkin. Add your starter and mix well. Tip in the flour and mix into a shaggy dough so there are no lumps of flour left. Cover and leave for 1 hour.
Mist your worksurface with water. Tip your dough out and, with wet hands, stretch into a large flat rectangle. Fold it up into a tight rectangle and place in a misted shallow roasting dish (like a lasagne dish). Cover this and leave for 45 minutes.
Next coil fold your dough. Do this by putting your hands under the middle of the dough and lifting up the front edge and letting the remainder of the dough fold down on top of it. Rotate the dish 180° and do the same again. Rotate 90° and fold the other two sides in the same way. Leave the dough for 45 minutes and repeat twice more, to do three coil folds in total. If your kitchen is especially hot you can get away with only two coil folds, but three will produce a slightly more robust dough.
Shape your dough next. Tip the dough out onto a floured work surface. Tightly wrap up the dough into a ball, using a scraper to help move and tighten the dough if needed. Gently place in a 18cm proofing basket. Cover and prove in the fridge overnight.
The next morning, preheat the oven to 230°C.
Cut 4 lengths of string long enough to wrap around your loaf. Put these in a small ramekin and soak in a little Mellow Yellow Rapeseed Oil.
Lay the lengths of string over the base of the dish in a cross. Dust your dish with flour and tip your dough out of the proofing basket onto the dish. Dust the top with a little more flour. Bring the strings up and around the loaf, tieing the ends together to create an 8 wedges cross on top of the dough. Carefully score the loaf with a small line down the middle of each wedge using a very sharp blade.
Put the lid on and bake at 230°C for 30 mins. Remove the lid and bake for a further 15-20 mins, reducing the temperature to 220°C. Remove the string and leave to cool before slicing. Put a cinnamon stick in the middle of the loaf as decoration to be the pumpkin's stalk.