Swirly Pumpkin Sourdough

Being a mom of three, I am always on the look out for creative ideas when inducing healthy diet for my children. Chosen pumpkin for this bake as it is highly nutritious and rich in vitamins that may boosts immunity. For children who doesn't fancy veggies, the sweetness and hue of the fresh pumpkin might make it looks appealing to them!

My usual way of binding the inclusion is through lamination method. However, the consistency of the mashed pumpkin may affect the dough development as pumpkin contains high hydration. In order to have better control, I adapted my dear friend, YL's a.k.a. Bake with Paws method by adding mashed pumpkin during autolyse.

Baker's Percentage

For Basic Sourdough

• 90% Japanese Bread Flour 180g

• 10% Japanese Whole Wheat Flour 20g

• 70% Water 140g

• 20% Levain 40g

• 2% Sea Salt 4g

For Pumpkin Sourdough

• 90% Japanese Bread Flour 180g

• 10% Japanese Whole Wheat Flour 20g

• 50% Water 100g

• 50% Pumpkin 100g

• 20% Levain 40g

• 2% Sea Salt 4g

Method

1. During the initial stage, both dough will be prepared separately (before lamination). Start by steaming pumpkin for approx. 20 minutes, mash it and set it aside to cool.

For Basic Dough:

• Autolyse flour and water for 1-2 hours

• Add levain, rest for 30 minutes

• Add salt, rest for 30 minutes

• Coil fold 2 sets, 30-40 minutes interval

For Pumpkin Dough:

• Autolyse flour, water and mashed pumpkin for 1-2 hours

• Add levain, rest for 30 minutes

• Add salt, rest for 30 minutes

• Coil fold 2 sets, 30-40 minutes interval

2. Combination of Basic and Pumpkin Dough

• At 3rd set of coil fold, combine basic, pumpkin dough together and rest for 30-40 minutes

• Coil fold 2 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping

• Preshape the dough, bench rest for 20 minutes

• Shape the dough, proof the dough in the banneton basket for 10-20 minutes

• Cold retard for 12-16 hours at 1-3°C

3. And finally, it's ready to be baked

• Place dutch oven in the oven and preheat at 250°C for 30 minutes

• Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 230°C uncovered

• Cool for at least 6 hours before slicing

Note

• Total bulk time 6 hours at 25°C

• Nippon Murasaki Botan was used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out