This sourdough bread is made of 10% whole and 90% white spelt flour. For an automnal version I used 30% pumpkin puree and 10% pumpkin seeds. A little bit of curcuma rounds the bread from a color and also from a taste point of view.
It is particularly important for this bread that your sourdough starter ist very active, as it is only baked with the help of a sourdough starter and no commercial yeast is used. Therefore I would like to recommend to feed your sourdough starter a coupple of times ot get it very active before backing this bread. I am sure your will see a different in the crumb and dough stability. You can read more about it in the page Sourdough: creation & feed procedure.
I like it best when I prepare the pumpkin puree myself. I bake a small pumpkin (usually a Hokkaido) cut in small pieces without oil or spices at a 200°C hot oven. I bake the pumpkin pieces until cooked through and they begin to caramelize. Let them cool, press with a fork to create a puree and place in the fridge so that it is ready to be used.
If you do not own a cast iron pot or you want to bake more than one bread at a time, you can try to open bake. I often bake 2 or 4 breads at a time, so that I safe time and energy costs. I use the same baking temperature and times as given in the recipe. Do not forget to create steam when putting the bread in the oven.
I tried something new: I scored a pumpkin on the bread. After baking I created some “orange paint” by mixing some cumin and paprika powder and some “green paint” by mixing some spinach powder with water. My daughter and I painted the bread with these colors and let them dry. This way the bread transforms to the perfect present!
20:00h Cook pumpkin
09:00h Feed sourdough starter & prepare soaker
12:00h Prepare fermentolyse
12:30h Add salt & place dough in the proofing box
16:00h Shape and place in proofing basket
16:15h Cover proofing basket and place in the fridge
07:00h Heat oven
07:30h Bake bread
Pumpkin spelt sourdough bread
Sourdough starter @ 80% hydration
- 20 g white spelt flour
- 16 g water 30°C
- 20 g spelt sourdough starter
- 30 g pumpkin seeds
- 30 g water
- Sourdough starter
- 30 g whole spelt flour
- 245 g white spelt flour
- 90 g pumpkin puree
- 1-2 g curcuma powder (optional)
- 165 g water cold
- 7-8 g salt
- Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
- Let proof 3 hours at 28 degrees. The sourdough should be active and it is better to use it young.
- Roast pumpkin seeds in a pan without oil. Cover with water. Remove excess water before using.
Main dough & Bulk fermentation
- Mix all ingredients except salt and let rest 20-30 minutes (fermentolyse). If your room temperature is higher than 25°C, leave the sourdough out and add it with the salt.
- Add the salt. If using a kneading machine knead for a maximum of 1-2 minutes.
- Place dough in an oiled proofing box and wait 30 minutes. Then extend the dough...
- and spread the pumpkin seeds (lamination).
- Then let further proof. The bulk fermentation (from the point you add the sourdough) takes 4 hours at 23°C. The dough should have doubled in volume, should fill full of air and it should not have started to deflate.
- The dough temperature should stay all the time unter 24°C. If you see that the dough temperature after kneading or during the bulk fermentation is above 24°C place the dough 30 minutes in the fridge to reduce it.
- Place the dough on a floured surface and shape directly. Place shaped dough in a floured banetton.
- I get the best results when I let the bread proof for 20 minutes at 23 degrees room temperature and then 14 hours (during the night) in the fridge. My fridge has a temperature between 5 and 8 degrees where I place my banettons. If my kitchen is warmer I reduce the 20 minutes proofing time at room temperature, if it si colder I let it ferment longer.
- Preheat the oven with a cast iron pot at 250°C. This might take 30 minutes.
- Turn the bread onto a baking paper, score and carefully place in the hot cast iron pot. Cover with the hot lid and place in the oven. Reduce the temperature to 230°C.
- Uncover the lid a little bit after 12-15 minutes so that the steam releases.
- Bake for another 12-15 minutes or until you are satisfied with the crust color.