Phew. Cinnamon is a wild ride. I am an infrequent baker so I’m still a beginner and have only done traditional loaves and maybe 2 -3 inclusions. I had originally thought I could do the pumpkin loaf but make it cinnamon sugar style and was under prepared for just how wet the dough would be so abandoned that in favor of just baking it as is.
This is also my first loaf after keeping my starter in the fridge for the first time. I will say, I’m really proud of how it looks and it tastes just fine. However, I’m getting a kind of spongey feel in most of my loaves. Any help on what is causing that would be helpful.
Recipe for this loaf:
https://gatherednutrition.com/pumpkin-cinnamon-swirl-sourdough-bread/#tasty-recipes-8909-jump-target
baked at 450 lid on for 35 and 10 with lid off. Only 2 hours in fridge after bulk fermentation done.
100g sourdough starter (active and bubbly)
200g pumpkin puree
25g maple syrup
240g filtered water
500g bread flour
12g salt
For the cinnamon sugar swirl:
4g cinnamon
5g pumpkin pie spice
87g sugar (coconut sugar or regular sugar work)
by Inevitable5312
2 Comments
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That recipe seems like it has too much water kept in the recipe when pumpkin puree is also 90%+ water. And there is a significant difference in liquidity of various pumpkin purees. I think the canned Libby one is the thickest. Homemade is variable. Trader Joe’s boxed puree seems the thinnest that I have tried so far.
If I were making this I would start with all the puree and 170g water and see if it needed any more water than that after mixing. Both your flour and which puree you use will affect how much additional water it can take on. Plus to shape with the cotton strings you want a little bit drier dough.
But you made an excellent recovery with an overly wet dough!!