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.

Please read the below notes before baking.

ROOM TEMPERATURE
Room temperature in your kitchen plays very important part in sourdough baking.  If you want to have nice oven spring, please do not over proved dough during bulk fermentation.  Warm temperature in your kitchen may cause over proved dough.  

28C – 30C is the room temperature at my kitchen (without air-conditioner)
25C – 27C is the room temperature at my kitchen with the air-conditioner turned on.

Bulk fermenation at room temperature 25C - 27C for this recipe.  Bulk fermentation started when levain is added.

Please reduce the duration of resting time if your room temperature is 28C – 30C.

SOURDOUGH STARTER
It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

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.

Recipe - Pumpkin Swirl Open Crumb Sourdough Bread


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%) 

Levain:
80g sourdough starter (100% hydration) – 20%

METHOD:
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
  2. 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.
  3. 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.
  4. Stretch and 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.
  5. 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.
  6. Coil Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  7. Coil Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  8. Coil Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  9. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  10. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  11. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  12. 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.
  13. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
  14. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

Note:  
Usually 3 coil folds should be enough.  But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.


You May Also Like

10 comments

  1. Replies
    1. Hi there,

      Sorry for the typo error.. It is 4g.

      Cheers :)

      Delete
  2. Is it a must to leave overnight in the freidge? Cos I have limited room. If not so, how long should I leave at room temperature before bake

    ReplyDelete
    Replies
    1. Hi, I never tried same day bake before. But, I have seen some baker did it. After shaping proof in baneton for 45 mins to 60 minutes at room temperature.

      Cheers:)

      Delete
  3. Can I use wholemeal flour instead of whole wheat flour?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. I guess should be ok. But, I have not tried wholemeal on this bread yet.

      Cheers :)

      Delete
  4. Can I find out when do I know if my dough has proved enough please? Any tips? Thank you

    ReplyDelete
    Replies
    1. Hi, when doing coil fold, sometimes you will be some big bubble or the dough will puff up a bit. You may not get nice oven spring if the dough proof over proof during bulk fermentation.

      Cheers :)

      Delete
  5. Hi, why i get a very wet dough when add levain to plain dough? And i end up with uncook bread...

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe. It could be the flour. This is because each flour absorbs water and hydrates differently.

      In this case, please reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

      This recipe was adapted from @ Bread by Elise instagramer.

      Cheers :)

      Delete

-->