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
- 600 g Bread Flour
- 420 g water
- 12 g salt
- 100 g fed sourdough starter
- 1 Cinnamon Stick
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!
