Pumpkin Open Crumb Sourdough Bread

by - December 29, 2020

Pumpkin Open Crumb Sourdough BreadMethod 1 (Fold in mashed pumpkin into half of the dough) ⇧

Pumpkin Open Crumb Sourdough Bread
Method 2 (Mixed in mashed pumpkin into 1/3 of the dough) ⇧

Pumpkin Open Crumb Sourdough BreadMethod 3 (Spread mashed pumpkin during lamination) ⇧



I have been trying to re-bake my Pumpkin Swirl Open Crumb Sourdough Bread but I haven't been achieving a pattern with clear definition. I tried three different methods and got three different results with the crumb. I thought I would just share the experiments.

Please read the below notes before baking for beginner.

SOURDOUGH STARTER

A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want nice big crumb bread that rises nicely and to use the starter (levain) at its peak.

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

My daily feeding schedule:
9.00 am - Ratio 1:5:5 @ room temperature of 26 - 28C
9.00 pm - Ratio 1:5:5 @ room temperature of 26 - 28C

I learnt making sourdough starter from "How To Make Starter From Scratch" by Full Proof Baking.  Thank you to Full Proof Baking for the detailed video which proved invaluable.

BULK FERMENTATION

Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.  

TEMPERATURE DURING BULK FERMENTATION

Ambient temperature plays a very important part in sourdough baking.  It will affect the dough temperature and eventually affect your fermentation time. Warm ambient temperature will shorten the fermentation time while cooler ambient will extend fermentation time.  For this bread, we prefer a longer fermentation as this allows you to have more time to develop the gluten structure . Therefore, short fermentation in  warm ambient doesn’t allow you to work the dough as well.  Credit to Janet The Soprano

The ambient temperature that worked for me is between 24C - 25C and bulk fermentation time is between 4.5 hours to 5.5 hours.  At the end of bulk fermentation, my dough would have increased 40% - 50% in volume. 

But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C.  So, I have to bring down the temperature. 

How to bring down ambient temperature?
  1. Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation.  I used this option sometimes.  I turned on my air-conditioner when I added in levain and try to maintain temperature between 24C - 25C.
  2. Home oven (that's turned off) -  Place ice cooler packs inside along with an ambient temperature thermometer.  Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 24 - 25 C.
  3. Cooler bag - Place ice cooler packs inside a cooler bag.  Then rest the dough inside the cooler bag during bulk fermentation.  Try to maintain temperature 24C - 25C.
DOUGH STRENGTH AND EXTENSIBILITY

The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.   Over-working the dough may affect the crumb structure and oven spring.  

As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.

How do we know when it is enough and no more coil folds are needed? 
We usually do 3 coil folds for this method.  However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.

How do we know when to do the next coil fold or stretch & pull?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline.  Please watch your dough and not the clock.  


SALT

You may wonder why most of the recipes asked to add salt after autolyze and adding levain.  Salt will tighten the gluten and make it harder to stretch. 

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 Open Crumb Sourdough Bread

Total flour:  300g + 30g (from levain)

INGREDIENTS:

270g bread flour (I used Japanese high gluten flour - 12.2% protein) - 90%
30 whole wheat flour - 10%
224g water (reserve 10g for salt) - 77% final hydration for Method 1
217g water (reserve 10g for salt) - 75% final hydration for Method 2 & 3
60g levain (active sourdough starter at 100% hydration) – 20%
6g salt  - 2% 
60g mashed pumpkin  (Baked about 200g of fresh pumpkin together with the skin for about 10 - 15 minutes at about 190C.  Remove the skin and mash with potato riser or folk.  Mashed pumpkin tend to be very high hydration.  Try to remove the excess water as much as possible by spreading the mashed pumpkin on top of few layers of kitchen paper towel to absorb the water).

Banneton (proofing basket)'s size - 6.5" oval shape

Ambient temperature after adding in levain:  24C - 25C 


METHOD 1 (Fold in mashed pumpkin into half of the dough)
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Cover and leave for 2 to 3 hours at room temperature (28C - 30C).  
  3. Levain - Wet your hand, add 60g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Cover and rest for 30 minutes.
  4. Sea Salt -  Dilute 6g salt into 10g water and Pour on top of the dough, use hand to mix in the sea salt water.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 15 minutes. Cover and rest for 15 minutes.
  5. Split Dough, Bench Fold and Add In Mashed Pumpkin -
    1. Divide dough into 2 equal portions.
    2. White Dough - 
      • Do a light fold on counter.  Return to the same bowl.  Cover and rest for about 30 minutes or until dough spreads.
    3. Pumpkin Dough - 
      • Spread mashed pumpkin on the dough and do a light fold on the counter.  Return to the same bowl.  Cover and rest for about 30 minutes or until dough spreads.
  6. Lamination and Combining Both Dough -  Please watch the video.
    1. Lightly mist the counter top with water and wet your hand.  Pull the white dough into a rectangle shape and spread the pumpkin dough on top. 
    2. Pull from centre out to form a bigger rectangle shape. Fold the bottom up.  Put dough in a new dish (square pyrex dish).  The reason to use a square dish is because it is easier to judge how much  the dough has spread.  
    3. Cover and rest for about 30 - 45 minutes or until dough spreads.  
  7. Coil Fold 1 -  At this stage, the dough is weak and extensible.  Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.  
  8. Coil Fold 2 -  Fold the dough in the dish.  I decided this was the last coil fold as my dough was not very extensible.  Cover and rested for 1 hours and 45 minutes until my dough rose about 40 - 50% in size since you added the levain.  
  9. Shaping - The total fermentation time is 5 hours and 45 minutes since I added in levain.  Flour the counter top.  Shape and transfer to a  flour banneton.  
  10. Proofing - Proof for 10 - 15 minutes at ambient temperature 24 - 25 C.
  11. Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours.  This bread is about 15 hours.
  12. Baking -  
    1. Preheat oven with the dutch oven (cast iron) at 250C for 30 minutes before baking.
    2. Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle).  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
    3. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
    4. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

METHOD 2 (Mixed in mashed pumpkin into 1/3 of the dough)
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Cover and leave for 2 to 3 hours at room temperature (28C - 30C).  
  3. Levain - Wet your hand, add 60g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes.  Cover and rest for 30 minutes.
  4. Split the dough, Adding In Sea Salt &  Mashed Pumpkin
    1. Split the dough into 2 portion (67% and 33%)
    2. Plain Dough (67%) - 
      • Dilute 4g salt into 10g water and Pour on top of the dough, use hand to mix in the sea salt water.  Cover and rest for 15 minutes.
    3. Pumpkin Dough (33%) - 
      • Mix in 2g salt into mashed pumpkin, then mix into the dough until it is fully incorporated.  Cover and rest for 15 minutes.
  5. Bench Fold - Do light fold on the individual dough. Lightly mist the counter top with water.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for about 30 minutes or until dough spreads.
  6. Lamination and Combining Both Dough -  Please watch to the video.
    1. Lightly mist the counter top with water and wet your hand.  Pull the white dough into a rectangle shape and spread the pumpkin dough on top. 
    2. Pull from centre out to form a bigger rectangle shape.  Put dough in a new dish (square pyrex dish).  The reason to use a square dish is because it is easier to judge how much  the dough has spread.  
    3. Cover and rest for about 30 - 45 minutes or until dough spreads.  
  7. Coil Fold 1 -  At this stage, the dough is weak and extensible.  Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
  8. Coil Fold 2 -  At this stage the dough still extensible but stronger compare with the dough  before the 1st coil fold.  Fold the dough in the dish.  Cover and rest for about 30 - 45 minutes or until dough spreads.
  9. Coil Fold 3 -  At this stage, the dough is quite strong and not so extensible and will be the last coil fold.  However, if the dough is still quite extensible and spread a lot, then you will need one or two more coil folds.   Fold the dough in the dish.  Cover and rest for 60 - 90 minutes or until dough rise 40 - 50% in size since you added the levain.  
  10. Shaping -  90 minutes later, the dough had risen about 50% in size since adding the levain.  The total fermentation time is 5 hours and 30 minutes.  Flour the counter top.  Shape and transfer to a  flour banneton.  
  11. Proofing - Proof for 10 - 15 minutes at ambient temperature 24 - 25 C.
  12. Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours.  This bread is about 15 hours.
  13. Baking -  
    1. Preheat oven with the dutch oven (cast iron) at 250C for 30 minutes before baking.
    2. Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle).  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
    3. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
    4. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.


METHOD 3 (Spread mashed pumpkin during lamination):
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Cover and leave for 2 to 3 hours at room temperature (28C - 30C).  
  3. Levain - Wet your hand, add 60g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Cover and rest for 30 minutes.
  4. Sea Salt -  Dilute 6g salt into 10g water and Pour on top of the dough, use hand to mix in the sea salt water.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 15 minutes. Cover and rest for 15 minutes.
  5.  Bench Fold -  Do a light fold on counter.  Return to the same bowl.  Cover and rest for about 30 minutes or until dough spreads.
  6. Lamination and Spread Mashed Pumpkin -
    1. Lightly mist the counter top with water and wet your hand.  Pull the dough into a rectangle shape and pull from centre out to form a bigger rectangle shape.  
    2. Spread the mashed pumpkin on the dough.
    3. 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).  The reason to use a square dish is because it is easier to judge how much  the dough has spread.  
    4. Cover and rest for about 30 - 45 minutes or until dough spreads.  
  7. Coil Fold 1 -  At this stage, the dough is weak and extensible.  Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
  8. Coil Fold 2 -  At this stage the dough still extensible but stronger compare with the dough  before the 1st coil fold.  Fold the dough in the dish.  Cover and rest for about 30 - 45 minutes or until dough spreads.
  9. Coil Fold 3 -  At this stage, the dough is quite strong and not so extensible and will be the last coil fold.  However, if the dough is still quite extensible and spread a lot, then you will need one or two more coil folds.   Fold the dough in the dish.  Cover and rest for 60 - 90 minutes or until dough rise 40 - 50% in size since you added the levain.  
  10. Shaping - The total fermentation time is 5 hours and 30 minutes. Flour the counter top.  Shape and transfer to a  flour banneton.  
  11. Proofing - Usually I left the dough proof for 10 minutes at ambient temperature 24 - 25C.  However, this dough risen quite a lot so I straight away put in the fridge.
  12. Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours.  This bread is about 16 hours.
  13. Baking -  
    1. Preheat oven with the dutch oven (cast iron) at 250C for 30 minutes before baking.
    2. Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle).  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
    3. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
    4. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

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4 comments

  1. Lovely! I have a question.. It stated that we have to preheat the oven at 250C then lower to 230C for actual bake. Does that mean we have to turn OFF the fan at 250C then turn ON the fan at 230C to bake the bread?

    ReplyDelete
    Replies
    1. Hi, thanks for the reading and your question. I used fan mode all the time.

      Cheers :)

      Delete
  2. Hi Yeanley
    I'm so enjoying your blog, learning so much, thank you for sharing and your time. My question is can I use a lower hydration levain for my bakes, In the summer we have extremely hot weather where i live (consistently between 28c and 35C) Will a lower hydration 75% affect the overall bake ?
    Looking forward to hearing from you,

    ReplyDelete
    Replies
    1. Hi, thanks for visiting my blog and reading the recipes. Yes, of course you can. As you can see I used 75% hydration in Method 2 & 3. However, you can use 75% hydration for Method 1 too. It will not affect the end result a lot.

      Cheers :)

      Delete

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