Sourdough pumpkin bread

A beautiful sourdough pumpkin loaf enriched with pumpkin purée, which gives it its stunning golden-orange crumb. It has a wonderfully crisp crust and a soft, airy interior with an open crumb. I used deeply coloured purée from Hokkaido pumpkin (known in the UK as Red Kuri squash), though this bread works well with any variety. Interestingly, the pumpkin flavour itself is quite subtle – but the gorgeous colour makes it all worthwhile.

Before baking, preheat a baking stone or a cast iron pot for at least 30 minutes at 250°C. I used a cast iron pot measuring approximately 29.5 × 22 cm.

Ingredients for the starter (levain):

• 20 g active rye sourdough starter
• 60 g water
• 30 g strong white bread flour
• 30 g wholemeal bread flour

Mix all ingredients in a bowl, cover, and leave at room temperature for 10–12 hours. The starter should rise overnight and become active – ready when a small amount floats in warm water.

Ingredients for the dough:

• 120 g prepared starter
• 350 g strong white bread flour
• 150 g wholemeal bread flour
• 300 g water
• 150 g pumpkin purée
• 12 g salt

Mix all ingredients except the salt until combined. Cover and leave to rest (autolyse) for 20–60 minutes at room temperature. Sprinkle over the salt and mix or knead for about 2 minutes until incorporated. Cover and leave to rise in a warm place for about 2.5 hours, folding the dough three times during this period.

Shape into a loaf and place in a proofing basket dusted with a 50:50 mix of potato starch and flour. Cover and leave to proof for 2 – 2.5 hours in a warm place, or refrigerate overnight.

Bake at 235°C on a baking stone or in a preheated cast iron pot for about 40 minutes, with steam. If using a cast iron pot, remove the lid for the final 15–20 minutes to allow the crust to brown. Remove and cool completely on a wire rack before slicing.

Enjoy!

Recipe adapted from Bakers and Best.