Pumpkin Sourdough

By Tasty · 480 min

Ingredients

Instructions

1. In a large bowl, whisk the water, pumpkin puree and active sourdough starter until the starter dissolves. Add the bread flour and salt and whisk to a shaggy dough.
2. Cover and rest at room temperature for 30 minutes.
3. Do a stretch-and-fold: pull up one corner of the dough, fold it into the centre, and work around the bowl 4–5 times. Cover and rest 30 minutes.
4. Repeat the stretch-and-fold and 30-minute rest two more times, for 4 folds in total. The dough should be smooth and much less sticky.
5. Cover and let rise at room temperature until it has grown by 60–100%, 4–8 hours depending on kitchen temperature.
6. Shape the dough into a round on a lightly floured surface by folding the top into the centre and turning it 90 degrees, repeating until it forms a ball.
7. Transfer the dough to a towel-lined proofing basket, dust the top and bottom with flour, cover, and seal in a plastic bag. Refrigerate for at least 11 hours and up to 24 hours.
8. Turn the dough out onto parchment paper and score the top about ¼ inch deep with one swift cut or an X. Set aside while the oven preheats.
9. Place a 7-quart Dutch oven in the oven and preheat to 500°F.
10. Lower the oven to 450°F and carefully remove the Dutch oven. Put the parchment and dough in the pot, slide 2 ice cubes under the paper beside the dough, cover and bake 20 minutes.
11. Remove the lid, lower the oven to 400°F and bake about 25 minutes, until the top is golden.
12. Transfer to a wire rack and cool at least 1 hour, up to 4 hours, before slicing. Store airtight at room temperature up to 3 days or refrigerated up to 6 days.

Summarized from Tasty's video. Watch it for the details.

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