September 8, 2024 - 7:46am
Pumpkin Sourdough
I would like to share this really nice and moist sourdough bread, recipe by:
https://www.pantrymama.com/easy-pumpkin-sourdough-bread/
I did NOT use honey/sugar, just left it out. I used Hokkaido Pumpkin, including the skin. Also, I did a bulk ferment and cold proof in the fridge, due to space issues, took the dough out of the fridge, shaped my loaves and backed them in my GN pans in my gas oven.
I am pretty happy with it, since I am still a newbie baker.
Share
And well you should be happy with it because it looks very fine. Not like a newbie at all.
The photos give me the impression that these loaves are fairly soft. Is that right?
TomP
Yeahhh, they look super soft and I really like their color!
Tom, yes they are soft - bit like sandwich bread. Bottoms are crunchy though.Might need to turn top heat on next time for the last minutes, to crunch them up a bit - I am using a gas oven.
Wow, those look super soft. Great job!
I was rereading an old thread where Mini Oven commented that she had used pumpkin juice in a bread dough and the finished loaf didn't taste at all of pumpkin. I'm wondering how this one tastes.
of pumpkin and also garlic, forgot to mention I did throw some gloves into the puree when cooking. Next time I will cook the puree with some rosemary as well :)