The pumpkin shape loaf actually worked really well and tasted delicious! A must try for Thanksgiving.
Recipe:
125g Active Sourdough Starter
200g Pumpkin Puree
25g Maple Syrup
225g Water
10g Salt
2tbsp?? Pumpkin Spice
500g Bread Flour
1/2 cup Hersey's Cream Cheese Chips
4x stretch and folds every 30 mins (add Cream Cheese Chips during stretch and folds). Put in fridge overnight after bulk fermentation.
Tie four pieces of oil soaked twine around unbaked loaf and tie. It will create the pumpkin shape as it bakes.
Bake at 500 covered for 35 mins
Bake at 450 uncovered for 10 mins
by No_Aside626
8 Comments
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Saved to try!! Looks wonderful!
That is so cool!! You put the cinnamon stick after the bake I assume?
Okay !! I’m saving this !! It’s so pretty btw !! 🤩
Sweet!
So cool!
Any autolyse?
Do you knead any before the stretch and folds?
What kind of a rise are you looking for during BF?
Cream….cheese…..chips???? well I know what I’m doing this weekend
looks delicious and I absolutely want to do this.
I do have a question, which might be stupid, but I’m still more or less a beginner: how did you avoid it cracking since you barely scored it? I was under the impression that a big score is always necessary in order to release steam in a “controlled way”