Public Recipe
Pumpkin Shaped Sourdough Loaf
Shared on 8/27/2025
If dough feels slack, keep water at 150 g, add an extra coil fold, and extend cold proof. Dust with flour before baking for bold segment contrast. Twine should be food-safe cotton. Remove before serving.
Prep Time
30 minutes active
Bake Time
45 minutes
Difficulty
intermediate
Yield
1 loaf (8–10 slices)
sourdough
holiday bread
Ingredients
- 350 g bread flour (about 2 3/4–3 cups)
- 100 g whole wheat flour (about 3/4–1 cup)
- 150 g active sourdough starter, 100% hydration (about 2/3 cup)
- 200 g pumpkin purée, unsweetened (about 3/4 cup + 1 tbsp)
- 150–170 g water to start (about 2/3–3/4 cup)
- 9 g fine sea salt (about 1 1/2 tsp)
- 1–2 tsp pumpkin pie spice or cinnamon (optional)
- 4–6 strands food-safe cotton kitchen twine
- 1 cinnamon stick (for stem)
Instructions
1
Mix & Autolyse: Whisk pumpkin purée and water (start at 150 g) until smooth, then mix in the starter. Add both flours and mix until no dry bits remain. Rest 30–40 minutes.
2
Add Salt: Sprinkle in salt (and spice if using). Pinch and fold to incorporate until even.
3
Bulk Fermentation: 3–4 hours at 75°F/24°C. Do 3–4 coil folds in the first 2 hours. Dough should be smoother and ~50% bigger.
4
Prepare for Shaping: Cut 4–6 lengths of food-safe twine. Lay them in a star pattern on parchment. Flour the surface and banneton.
5
Shape & Tie: Preshape a tight round. Rest 10–15 minutes. Final shape into a very tight boule. Place seam side down on the twine star. Tie each strand up and over, meeting on top. Tie gently so the dough can expand.
6
Proof: Into the floured banneton seam down. Cover. Proof 2–4 hours at room temp or cold proof 8–12 hours at 38–40°F. The dough should pass a gentle poke test.
7
Score: Turn out onto parchment. Dust lightly with flour. Score small leaf shapes between twine lines if desired.
8
Bake: Preheat Dutch oven to 475°F/245°C. Load loaf. Bake 20 minutes covered. Uncover, lower to 450°F/230°C, bake 20–25 minutes to deep golden. Internal temp ~208–210°F/98–99°C.
9
Finish: Remove twine while warm. Insert a cinnamon stick in the center as the stem. Cool fully before slicing.
Equipment
- 4–5 qt Dutch oven
- Food-safe cotton kitchen twine (4–6 strands)
- Round banneton, well floured
- Parchment paper
- Lame or razor
- Large bowl or tub
- Digital scale
- Cinnamon stick (stem)
Baker's Notes
If dough feels slack, keep water at 150 g, add an extra coil fold, and extend cold proof. Dust with flour before baking for bold segment contrast. Twine should be food-safe cotton. Remove before serving.
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