Pumpkin and sourdough are definitely one of my recent obsession. Well, pumpkin has always been my obsession in autumn, to be fair. So, the real question is: what does it happen when you decide to fuse these two together? I thought I would become Cinderella, but well, not yet.
As simple as that, you get some of the fluffiest and tastiest rolls ever. By using a string, you can then shape them as you like, even as a pumpkin. I decided to add a sprinkle of crystalized ginger on top, but I truly believe you could add it to the dough itself, and get a tangy and spicy hint. Truly soft as a cloud. The perfect pairing with an autumn evening soup.
“I don’t see how a pumpkin patch could be more sincere than this one.”Charlie Brown, It’s the Great Pumpkin
Sourdough Pumpkin Bread
- oven tray
- kitchen robot (optional)
- Blender (if making Pumpkin Puree)
For the Pumpkin Puree
- 200 gr Pumpkin
- 100 ml Water
For the Dough
- 150 gr Sourdough Starter recently fed
- 450 gr Flour
- 150 gr Pumpkin Puree make or use canned
- 60 gr Vegan Cream
- 170 gr Almond Milk
- 45 gr Demerara or Brown Sugar
- 7 gr Salt
- 2 tsp Mixed Spices or Cinnamon
For the Pumpkin Puree
- Cut the pumpkin into cubes, removing the skin and cook it in a pan, adding some water when needed. Cook for about 15-20 minutes, until tender. Blend it.
Dough and First Proofing
- In a bowl, mix together the flour and all the ingrediets except for sourdough, spices and salt. Mix well until smooth and leave it to rest for about one hour.
- Add the sourdough and mix well. let it rest one hour before adding the spices. Then, mix everything up and bring it to a working suface. Knead for about 5 minutes and leave it to rest.
- Knead 3 times every 20 minutes/one hour and let it proof overnight in a fridge.
Second Proof and Shaping
- In the morning, take the dough out and divide it into 8-10 similar balls.
- Take a long piece of cooking string and place the ball into the halfway point. Flip the string over, pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and repeat it until the ball is divided into 8 pieces. Tie the string at the top and cut any excess. Repeat with all the balls and leave it proof until doubled in size (It should take 2-3 hours).
- Lightly brush the top of the buns with some extra cream and add some pieces of crystallized ginger, if you like.
- Bake at 180C for 30-35 minutes.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!