Pumpkin Swirl Open Crumb Sourdough Bread

by - November 12, 2019

 






This recipe is adapted from Carrot Swirl Sough Bread @ Bread by Elise instagramer. I replaced carrot puree with pumpkin puree.  The method is adapted from Full Proof Baking.  Thank you to Elise and Kristen.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pumpkin Swirl Open Crumb Sourdough Bread Recipe 


INGREDIENTS:

Total flour:  400g + 40g (from levain)

Pumpkin Dough:
160g bread flour (80%)
40g wholewheat flour (20%)
100g water (50%)
100g mashed pumpkin or pumpkin puree (50%)
4g salt (2%)
40g levain (20%)

Plain Dough:
160g bread flour (80%)
40g wholewheat flour (20%)
160g water (80%)
4g salt (2%)
40g levain (20%) 

To prepare levain:
Feed 30g sourdough starter + 30g flour + 30g water, keep at room temperature, wait until tripled, around 3 - 4 hours).  I alway make slightly more.

METHOD:
  1. Autolyse - In a separate mixing bowl, mix all the pumpkin dough and plain dough ingredients (except levain) individually, stir until there is no more dry flour with a spatula.  Cover and leave for 1 to 3 hours.
  2. Levain - Wet your hand, add 40g levain into the pumpkin and hand mixing until incorporated, about 3 - 4 minutes.  Repeat the same to plain dough. Cover and rest for 30 minutes.
  3. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer pumpkindough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Repeat the same to plain dough. Cover and rest for 30 minutes.
  4. Lamination -  Lightly mist the counter top with water and wet your hand.  Pour the plain dough onto the counter top. Pull from centre out to form a rectangle shape.  Repeat the same to pumpkin dough. Carefully lift up the pumpkin dough and place on top of the plain dough. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  5. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  6. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  7. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  8. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  9. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  10. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  11. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  12. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
  13. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

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