The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpkin Sourdough

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wassisname's picture
wassisname

Pumpkin Sourdough

 

 

 

 

First off, many thanks to Karin (hanseata) for posting her bake of Dan Lepard’s pumpkin whey bread.  What a great idea, and not just for autumn bakes.  This is a sourdough, whey-less take on that lovely bread. 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love what the pumpkin does for this bread!  The colors are striking, the crumb is exceptionally moist, and the flavor is wonderfully complex.  The amount of pumpkin added to the dough will affect the flavor of the finished loaf pretty dramatically.  The flavor using this formula is subtle – there, but not up front – and fades over time.  The flavor is much more pronounced with the addition of even 25g more pumpkin (reduce water by 15g to keep the hydration about the same).

I really do recommend an autolyse for this dough because it starts out very sticky.  I tried mixing the first attempt straight off without an autolyse and it was a mess.  I was convinced the dough was far too wet, but it eventually worked itself out and ended up being a little tight if anything.  The loaves pictured here are the second attempt.  They were handled much more gently and turned out much better for it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Another idea I tried was to mix a bit of cinnamon and allspice with flour and use that to dust the bottom of the loaves.  I kept it very light and the flavor didn’t come through in the finished bread, but it is something I will play with in future bakes. 

And, there will certainly be future bakes of this one, because… YUM!

Marcus

Oh, and the type 85 flour could just as well be whole wheat, but it's what I have on hand at the moment.

 

 

Comments

Floydm's picture
Floydm

Stunning!

wassisname's picture
wassisname

Thanks, Floyd.  To say that I was pleasantly surprised would be an understatement!

bakingbadly's picture
bakingbadly

Oh my goodness, I have to try this. I've always wanted to add pumpkins into my bread and I'm too impatient to wait any longer. Unfortunately, pumpkins don't exist around here so the next best thing for me is to use squash. 

Will report to TFL on how it turns out.

Thanks for another great post!

Zita

wassisname's picture
wassisname

Thank you, Zita!  I would love to see some squash bread experiments.  This has me wondering about other possibilities as well!

holds99's picture
holds99

Marcus,

What a lovely loaf of bread and an excellent post.  Your photos are outstanding.

 

Thanks,

Howard 

wassisname's picture
wassisname

Thanks, Howard!  The pumpkin color sure makes a photogenic loaf.  I'm glad I got the photos because the bread sure didn't last long!

Mebake's picture
Mebake

Yum, how elegant! That is one handsome loaf, especially with the attractive pumpkin style scoring. Love the idea.

-Khalid

wassisname's picture
wassisname

Thanks, Khalid, I wasn't sure how well the scoring would work but I had to try! 

For the next version I'm thinking of a multi-grain approach like the loaves you have perfected.  That could be really tasty!

Casey_Powers's picture
Casey_Powers

This is so Inspiring! You did a beautiful job creating.  I do think the exterior is gorgeous and she looks like a fall kind a day.

 

warm Regards,

Casey

wassisname's picture
wassisname

Thank you, Casey!  I hadn't really thought of it as fall colors, but it captures that pretty well.  No wonder it seemed so familiar!

kgmom's picture
kgmom

What is the hydration level of your starter?  

Is there any reason not to use whey if I have it?  

Thanks for any and all help!

wassisname's picture
wassisname

Do give it a try, kgmom.  I think the pumpkin could be worked into all sorts of breads.

I keep my starter at around 70%-75% hydration and feed it with whole wheat flour.

Seems like whey would be fine (the original formula looks like it makes a very nice bread) but honestly I've never baked with it so I can't tell you if there are any pitfalls to watch for.  There is a link in Karin's post to the original formula you can check out. 

dabrownman's picture
dabrownman

like a pumpkin than real pumpkin!  Has to taste fantastic.  The open crumb and blistered crust are fantastic.  Nicely done! . 

carltonb's picture
carltonb

I can buy powdered whey, but where does one find a liquid whey, besides the result of making cheeses.

Carlton Brooks

 

wassisname's picture
wassisname

Hmmm... a little you could get by straining yogurt, but a lot?  No idea.  I just went ahead and skipped it since it isn't something I have around and I don't really eat much dairy anymore anyway.

wassisname's picture
wassisname

Sorry, that got cut off like dabrownman's comments did. 

As I was saying:  you could strain yogurt to get a little, but I have no idea where you could get it in bulk.  I left it out altogether since it isn't something I have around and I don't eat much dairy anymore anyway.

wassisname's picture
wassisname

I'll try this again later:)

Ok, what was I saying?

Whey - I know that straining yogurt is one way to get a little, but a lot?  No idea.  I left it out altogether because it's not something I have around and I don't eat much dairy anymore anyway.

Janetcook's picture
Janetcook

Hi Marcus,

What a coincidence……my take on Karin's loaf is in the oven right now.  (I will post a photo on Karin's blog when it cools.)

Your loaf looks beautiful.  I love your scoring.  Wish I had seen it prior to baking my loaf.

My dough was pretty wet last night too before letting it bulk ferment in the refrig. overnight.  I was worried it would remain loose and be difficult to shape.  I was pleasantly surprised by a wonderful supple dough this morning that was heavenly to shape.  I will be baking this formula again too!!!

I couldn't resist adding a touch of maple syrup to my loaf - I used sweet potato puree in place of pumpkin.  I like your idea of a touch of spice…..many ideas to play around with.

Thanks for your post and ideas for future scoring.

Take Care,

Janet

 

wassisname's picture
wassisname

Thanks, Janet, I just checked out your loaf, it looks great!  I like your adaptations, too.  Sweet potatoes are a great alternative to the pumpkin, and the maple is a perfect compliment.  When I got my first taste of this I wondered if maybe I should give it a touch of sweetness next time.  I hadn't thought of maple syrup but I think that would be just the ticket, especially if I can get the spices figured out.  This really is a great one to tinker with.

Janetcook's picture
Janetcook

Hi Marcus,

Thanks for the kind words in regards to my loaf.  Next will be scored like yours were - if I can remember to do it!  

The gears in head are rapidly turning and churning out ideas for this loaf.  I do so love this time of year due all the fun things it inspires me to add to my doughs when I want something a bit 'fancy'…..

I just checked my Flavor Bible and for my next loaf I am going to use the spices you mentioned - cinnamon and allspice plus nutmeg.  I will use the sweet potatoes again along with the maple syrup but I am going to toss in cranberries in place of the pumpkin seeds…..Think Thanksgiving  :- )

(When I add cinnamon to breads I usually use about 1%.  I go about half of that with allspice and I have never added nutmeg so I will wing it there but think I will keep it subtle too with just a touch.) 

I will substitute butter in place of the olive oil.

Now to find room for it on my 'to bake' schedule and I have to wait until November….well, maybe I don't have to wait that long….

Thanks for the spice ideas.

Take Care,

Janet

wassisname's picture
wassisname

Ooooh, cranberries.  That's a good one! 

I love the Flavor Bible!  As much as I love bread books, I don't have much use for regular cookbooks - I would much rather improvise with what's handy.  I just need a few ideas to get the wheels turning and the Flavor Bible provides exactly that.  Everyone should have a copy!

Janetcook's picture
Janetcook

I agree.  It is the book I pull down from my shelf the most often these days when thinking up how to enhance a main ingredient in a loaf.  I love the format too.  Easy breezy which is what I need!