Pumpkin Shaped Sourdough
This pumpkin shaped bread is beautiful and delicious. It looks so pretty on a fall dinner table, in particular for Thanksgiving. I like to think of it an edible decor! This method can actually be used with yeasted bread as well.
Pumpkin Shaped Sourdough
Ingredients
- 600 g Bread Flour
- 420 g water
- 12 g salt
- 100 g fed sourdough starter
- 1 Cinnamon Stick
Instructions
- Follow my recipe for making sourdough here. Then proceed with the instructions.
- Preheat a dutch oven at 500℉ for 1 hour.
- After the cold ferment, cut 4 strings that are about 16 inches long. Place them into a bowl and soak them in oil. This will prevent the string from sticking to the bread.
- While the bread is still in the banneton, Place the strings across the top. The first 2 strings in a cross pattern and the next 2 strings in an X pattern. Place a piece of parchment paper on top and flip the bread over by placing your hand on top of the bread and with the other hand flipping the bread over.
- Take each string, and tie it on top of the bread (not too tight) and cut the excess string. You can use a blade to make decorative cuts on the dough but this is not necessary.
- Place the bread into the preheated dutch oven. Using a spray bottle filled with water, spray the inside of the hot dutch oven and place the cover on.
- Lower the oven to 450℉. Bake for 30 mins covered and 15 mins uncovered.
- Cut the strings off and place a cinnamon stick as the stem. Enjoy the beauty and the taste of this bread!
