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Pumpkin sourdough bread

Pumpkin sourdough bread

If you have just like me come back from holiday and refreshed your dormant sourdough from the fridge several times over 3 to 4 days you will have a very mild, milky and bubbly sourdough. Therefore I skipped the part taking one spoon off my base culture adding 50/50 flour and water to use in the main dough.

Makes one of 700g or two small ones of each 350g


Hot soaker

Main Dough


  1. Put Rye breadcrumbs and pumpkin seeds in a heat proof bowl and add 100g hot water. Stir, cover with cling film pushing it tightly on the top so that no condensation is happening, leave for 4 hours to cool to room temperature. For the main dough put all the ingredients in a bowl and your soaker and mix either by hand kneading or with a mixer first slow for 5 minutes, then faster for another 5 minutes. Ideal dough temperature should be 28 degrees C. Cover to proof for 2 hours - stretch and fold twice (1st after 30 min then another 30 min) Put on a floured work surface and scale it in two or leave as one. Pre-shape and leave to rest seam down and covered with a kitchen cloth for 15 minutes. Shape either to a round loaf or oval loaf and put in a floured proofing basket. Let prove for 60 minutes or check with your finger if ready. Preheat the oven to your highest setting fan 250 degrees C and bake with steam for 12 minutes. Release the steam, lower temperature to fan 210 degrees C and bake for another 20 minutes or until baked. Let


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