- Prep time 24 hours
- Cook time 45 minutes
- Serves 8
This is a fun bake that manages to feel autumnal without the use of any actual pumpkin or warm spices. With a few pieces of kitchen twine, you can transform your regular sourdough boule into a pumpkin.
Equipment Required: Round banneton, kitchen twine, parchment paper, dutch oven/combo cooker
Reel Tutorial: https://www.instagram.com... —halfsweetsundays
bread flour (80%)
whole wheat flour (20%)
ripe sourdough starter/levain (15%)
- Mix the dough: Combine both flours, water, salt, and levain in a large bowl and mix with wet hands until all the flour is fully hydrated. Continue to mix and strengthen the dough for 2-5 minutes, pinching the dough and folding over itself until smooth and cohesive. Cover the bowl with plastic wrap or a damp towel as the dough rises.
- Bulk fermentation (3.5 hours): Complete 4 to 5 sets of stretch and folds to strengthen the dough. Do the first two S&F 15 minutes apart, then perform the remaining S&F at 30 minute intervals. After the last set, let the bowl rest covered until the end of bulk fermentation. By the end, the dough should be smooth and noticeably risen in the bowl (look for the edges of the dough to be domed, not flat) and have some bubbles along the surface.
- Pre-Shape (20 minutes): Turn the dough out onto a clean and dry work surface (do not add flour). Wet your hands and the top of your bench knife and gently pre-shape the dough into a tight round. Let rest uncovered for 20 minutes.
- Shape: Flour the inside of a round banneton. Lightly flour the top of the dough and shape the dough into a round boule. Place the dough seam-side up into your banneton and cover with plastic wrap or towel.
- Cold Retard (16-18 hours): Place the covered banneton in the fridge and let rise for 16-18 hours.
- Pre-Heat the Oven: Place your dutch oven/combo cooker inside your oven and pre-heat to 450F (425F with convection).
- Prepare the Twine: Cut four pieces of kitchen twine, each should be the length of 2.5X the diameter of your banneton. Dip each piece of twine in flour and set aside.
- Lay Down the Twine: Remove the dough from the fridge and remove the plastic wrap or towel. Place the pieces of kitchen twine over the opening of the banneton - lay the first string across the centre (north to south), then the second string perpendicular to that (east to west, to form a cross). Place the last two strings diagonally (NW to SE and NE to SW) so that you have 8 equal sections. There should be twine hanging off each side - you'll need these to tie up the dough.
- Flip: Lay a piece of parchment on top of the twine and banneton. Carefully flip the whole thing and remove the banneton so that the dough is lying on top of the twine and parchment. Lightly flour the top of the dough.
- Shape the Pumpkin: Grasp the edges of one piece of twine on either side, bring to the centre of the dough, and tie into a knot at the centre (it's okay to still have some twine hanging loose). The twine should be taut/flush with the dough, but shouldn't be so tight that it digs into the dough. Repeat with the remaining pieces of twine. Gather the loose pieces of twine from all the knots and tie together so you have one big knot at the top. Trim off any remaining loose-hanging twine. If you want, you can score a pattern into the dough at this point.
- Bake (45 min): Remove your dutch oven/combo cooker from the oven and carefully lower your dough (including parchment paper) into the dutch oven. Cover and return to the oven and bake covered for 30 minutes. Remove the lid, lower the temperature to 425F (400F with convection), and continue to bake until golden brown, about 15 minutes more.
- Remove the Twine: Remove the loaf from the dutch oven and transfer to a wire rack. After 10 minutes, carefully (the loaf will still be hot!) snip the knot of twine and peel the twine off of the dough. Let the loaf finish cooling on the wire rack, about 1-2 hours more before slicing and enjoying.