Roasted Pumpkin Sourdough
- 1h 0mPrep Time
- 1h Cook Time
- 0h Ready In
A hearty sourdough bread made with roasted pumpkin and toasted pumpkin seeds. The dough is enriched with caramelized pumpkin flesh for a moist crumb and subtle sweetness.
Ingredients
- 2/11 oz white sourdough starter
- 3 8/15 oz white bread flour
- 8/15 oz wholemeal bread flour
- 1/4 lbs water
- 1 small pumpkin or squash
- vegetable oil for brushing and greasing
- salt flakes
- thyme sprigs
- 11/16 lbs water
- 0.99 lb white bread flour
- 1 1/16 oz wholemeal bread flour
- 3/7 oz fine salt
- 3 8/15 oz shelled pumpkin seeds lightly toasted
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 227 mg
- Iron: 30.7 mg
- Magnesium: 464 mg
- Phosphorus: 716 mg
- Potassium: 2012 mg
- Zinc: 15.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2/11 oz white sourdough starter
- 3 8/15 oz white bread flour
- 8/15 oz wholemeal bread flour
- 1/4 lbs water
- 1 small pumpkin or squash
- salt flakes
- thyme sprigs
- 11/16 lbs water
- 0.99 lb white bread flour
- 1 1/16 oz wholemeal bread flour
- 3/7 oz fine salt
Prepare
- vegetable oil, for brushing and greasing
- 3 8/15 oz shelled pumpkin seeds, lightly toasted
Let's Cook
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Step 1.
Mix the starter, both flours, and water for the pre-ferment together thoroughly in a bowl. Cover and leave at room temperature for 16–18 hours (typically overnight).
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Step 2.
The next day, heat the oven to 180°C/160°C fan/350°F/gas 4. Cut the pumpkin in half, scoop out the seeds, and rub the flesh with vegetable oil and salt. Place thyme sprigs into the cavities, put the halves cut-side down on a greased baking sheet, and roast for 1–2 hours until the flesh is soft and caramelized. Let cool completely, then scoop out 200g of the flesh in large chunks, discarding the skin.
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Step 3.
While the pumpkin cools, mix the pre-ferment with the water and both flours for the dough in a large bowl. Cover and let rest for 30–60 minutes.
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Step 4.
Add the salt to the dough and knead for 2–4 minutes. Then add the reserved pumpkin flesh and toasted pumpkin seeds, scrunching them into the dough with wetted hands. Cover and let prove for 1 hour.
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Step 5.
Turn the dough out onto a lightly floured work surface and give it a single fold (fold the dough over itself). Return to the bowl, cover, and prove for another 1 hour, or until the dough is light, bubbling, and doubled in size.
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Step 6.
Turn the dough out onto the work surface, divide into 2 equal pieces, and shape each into a ball. Flour 2 proving baskets and place the dough balls seam-side up. Cover and refrigerate overnight (12–16 hours). Remove from the fridge 1–2 hours before baking to come to room temperature.
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Step 7.
Heat the oven to 250°C/230°C fan/480°F/gas 9+ (or as high as it goes) with a baking stone or inverted baking sheet inside. Turn one loaf out onto a floured peel, then slide it onto the hot stone. Bake for 15 minutes, then reduce the oven temperature to 200°C/180°C fan/400°F/gas 6 and bake for another 30–35 minutes, until the loaf is deep golden and sounds hollow when tapped. Repeat with the second loaf.