Pumpkin Sourdough Bread
A naturally leavened artisan bread made with just sourdough starter, pumpkin, water, flour, and salt. The pumpkin adds a soft texture and subtle earthy flavor, giving the loaf a warm golden color without sweetness or spice. Naturally fermented for a deep, balanced taste and open crumb, this bread is simple, wholesome, and full of natural
ingredients:
●150g water
●120g pumpkin puree
●100g active starter
●10g salt
●50g wholewheat
●350g all purpose flour
*total bulk fermentation time was 7hours at 25°C.
*total stretch and fold was 6hours then let the dough rest for one hour
* cold retard overnight in fridge
preheat the oven at 250°C with lava stone or wet towel to create steam for about 20 to 30mins then reduce the heat to 200°C .
bake with steam for 20mins and then without steam until it fully cooked.
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