pumpkin shaped pumpkin loaf

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 3 1/2 cups (420g) bread flour (plus more for dusting)
• 1/2 cup (120g) pumpkin puree (unsweetened)
• 1 tablespoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
• 1/4 cup (50g) brown sugar
• 1 teaspoon salt
• 1/2 cup (120ml) water (adjust as needed)
• 2 tablespoons olive oil or melted butter (optional for softer texture)
• Kitchen twine (for shaping the loaf)
• Small cinnamon stick or pecan for the “stem”

Instructions:

Step 1: Make the Dough

1. In a large mixing bowl, combine the active sourdough starter, pumpkin puree, water, olive oil (if using), and brown sugar.
2. Add the flour, pumpkin pie spice, and salt. Stir until a rough dough forms.
3. Knead the dough for about 8-10 minutes on a lightly floured surface until it becomes smooth and elastic. You can also use a stand mixer with a dough hook.
4. Cover the dough with a damp cloth and let it rest for 30 minutes to 1 hour.

Step 2: Bulk Fermentation

1. After resting, perform a few stretch-and-folds (lifting the dough on one side, stretching it, and folding it over itself) to strengthen the dough. Do this every 30 minutes for 2 hours.
2. Cover the bowl and let the dough rise at room temperature until it doubles in size. This can take anywhere from 4-8 hours, depending on the temperature and the strength of your starter.

Step 3: Shaping the Pumpkin Loaf

1. Once the dough has risen, turn it out onto a lightly floured surface. Shape it into a tight round ball by tucking the edges under the dough.
2. Cut several pieces of kitchen twine (long enough to wrap around the dough and tie a knot) and lay them out in a crisscross pattern, like spokes of a wheel.
3. Place the dough ball in the center of the twine and gently tie the strings around the dough, forming sections that resemble a pumpkin. Don’t tie them too tightly, as the dough will expand.
4. Cover the dough loosely and let it rest for its final rise for 1-2 hours until it puffs up.

Step 4: Preheat the Oven

1. Preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside to preheat as well.
2. Once the dough is ready, carefully transfer it (along with the twine) into the hot Dutch oven or onto a baking sheet lined with parchment paper.

Step 5: Bake the Loaf

1. If using a Dutch oven, bake the loaf covered for the first 20 minutes. This traps steam and helps develop a nice crust.
2. After 20 minutes, remove the lid and bake for another 20-25 minutes until the loaf is golden brown and sounds hollow when tapped.
3. Once done, remove the loaf from the oven and let it cool slightly before cutting the twine.

Step 6: Add the Stem

1. For the final touch, place a small cinnamon stick or pecan in the center of the loaf to mimic the pumpkin’s stem.

Step 7: Cool and Serve

1. Let the loaf cool completely on a wire rack before slicing.

Tips:

• Twine: Use kitchen-safe twine that won’t burn in the oven. It helps to flour the twine lightly so it doesn’t stick to the dough.
• Flavor Variations: You can add some nuts, seeds, or dried cranberries for extra texture and flavor.
• Pumpkin Shape: For an extra detailed pumpkin look, lightly score the dough along the lines of the twine before baking.

Nutritional Information (per slice, based on 12 slices):

• Calories: ~150 kcal
• Carbohydrates: ~28g
• Protein: ~4g
• Fat: ~2g
• Sugar: ~4g

This Pumpkin-Shaped Pumpkin Spice Sourdough Loaf is perfect for autumn gatherings or as a centerpiece for a festive table! The flavors of pumpkin and spice combine beautifully with the tang of sourdough, making each bite a delicious seasonal treat.