Roasted Pumpkin Sourdough

Name: Roasted Pumpkin Sourdough
Prep time: 48 h
Cook time: 45 min
Total time: 48 h 45 min
Yield: Makes 2 large loaves
Ingredients: 5g/1 tsp white sourdough starter; 15g/1¾ tbsp wholemeal/wholewheat bread flour; 100g/3½oz/¾ cup minus ½ tbsp white bread flour; thyme sprigs; salt flakes; 450g/1lb/about 3¼ cups white bread flour; 310g/11oz/1¼ cups plus 1 tbsp water, at room temperature; 1 small pumpkin or squash; 115g/4oz/½ cup water, at room temperature; vegetable oil, for brushing and greasing; 1 small pumpkin or squash; 30g/1oz/scant 3½ tbsp wholemeal/wholewheat bread flour; 12g/2 tsp fine/table salt; 100g/3½oz/¾ cup shelled pumpkin seeds, lightly toasted

Preparation info

Makes
2
large loaves

Difficulty
Medium
Ready in
49 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

The pumpkin or squash needs to be a firm-fleshed variety, rather than one of the big, woolly types best suited to Hallowe’en lanterns. Michael suggests Crown Prince winter squash, “because of the nutty flavour and robust flesh”. Adding some pumpkin seeds gives extra texture, for the perfect loaf.

Ingredients

For the Pre-Ferment and Pumpkin

5g/1 tsp white sourdough starter
100g/

Winter
Bread
Vegan

Method

Mix the starter, both flours and the water for the pre-ferment together thoroughly, cover and leave at room temperature for 16–18 hours (typically overnight).
Heat the oven to 180°C/160°C fan/350°F/gas 4. Cut the pumpkin in half, scoop out

Ingredients

For the Pre-Ferment and Pumpkin

Method

Photos