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Pumpkin Sourdough

Roasted Pumpkin Sourdough Bread with Pasta Madre

1991kcal
5 from 2 votes
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Prep 30 minutes
Cook 35 minutes
Bulk Fermentation 4 hours
Total 22 hours 30 minutes
A soft, golden-orange sourdough loaf enriched with real roasted pumpkin and leavened with a high percentage (50%) of active pasta madre (stiff starter). Featuring a single stretch-and-fold method and gradual water addition (bassinage).
Servings 1 Loaf
Cuisine Italian / Artisanal Sourdough

Ingredients

Main Dough
  • 350 g Strong bread flour ~13% protein, 100%
  • 175 g Active pasta madre / stiff sourdough starter 50%
  • 87.5 g Roasted pumpkin cooled, 25%
  • 210 g Water initial mix
  • 35 g Brown sugar
  • 25 g Butter
  • Up to 60 g Additional water for bassinage, added gradually
  • 7 g Baking salt 2%
Coating & Topping
  • Pumpkin seeds for coating the crust

Equipment

Method

  1. Preheat oven to 180°C / 356°F. Roast whole or sliced pumpkin until completely tender (~2 hours for whole).
  2. Scoop out flesh, weigh 87.5 g, and allow to cool completely in the refrigerator.
  3. Add 350 g bread flour, 175 g pasta madre, 87.5 g cooled roasted pumpkin, 35 g brown sugar, 25 g butter, and 210 g initial water to mixer bowl.
  4. Mix on low speed until combined and strong gluten structure begins to build.
  5. Gradually add up to 60 g additional water a small amount at a time (bassinage), letting the dough absorb each addition completely. Add 7 g salt during this stage. Stop adding water if the dough begins to lose strength.
  6. Transfer dough to a straight-sided container, cover, and ferment at 26°C / 79°F for ~4 hours.
  7. Perform 1 stretch-and-fold during the early part of bulk fermentation to reinforce structure, then leave undisturbed for the remainder of the rise.
  8. Gently turn dough onto work surface and shape into a boule or batard (roll in pumpkin seeds to coat).
  9. Place into a flour-dusted banneton, cover, and cold proof in the refrigerator at 4°C / 39°F for ~18 hours.
  10. Preheat oven with baking steel inside to 500°F / 260°C.
  11. Turn chilled dough onto parchment paper and score with a lame. Slide onto hot baking steel and cover with cold baking shell.
  12. Bake covered at 500°F / 260°C for 15 minutes.
  13. Remove baking shell, reduce temperature to 450°F / 232°C, and bake uncovered for ~20 minutes until deep golden brown. Cool completely before slicing.

Nutrition

Calories1991kcalCarbohydrates322gProtein69gFat49gSaturated Fat9gPolyunsaturated Fat20gMonounsaturated Fat14gTrans Fat0.1gSodium3146mgPotassium1098mgFiber14gSugar47gVitamin A14IUVitamin C2mgCalcium188mgIron11mg

Notes

  • Bassinage & Water Control: Do not automatically force the full additional 60 g of water into the dough. Pumpkin moisture varies significantly; stop adding water if the dough becomes loose.
  • Why Pasta Madre? The 50% pasta madre inoculation drives a fast 4-hour warm bulk fermentation at 79°F while delivering a mild, balanced acidity.
  • Mixer Recommendation: Stiff pasta madre is dense and firm; using a mixer ensures even distribution and gluten development without tearing the dough by hand.

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