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

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Prep Time 20

Cook Time 30

Resting Time 1

Course Side Dish

Cuisine Italian

Servings 10 loaves

Equipment

oven tray
String
Bowl
kitchen robot (optional)
Blender (if making Pumpkin Puree)

Ingredients

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

Instructions

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.

Keyword autumn, orange, pumpking, sourdough