autumn, halloween, Meat tinsel, Pumpkin, pumpkin bread, Pumpkin spice -
Spiced Pumpkin Sourdough
A little bit of a labour of love this one! But we think you'll agree it's worth it when you see the results 🎃
A fabulous Spiced Pumpkin Sourdough with the fabulous flavours provided by our Meat Tinsel seasoning!
Spiced Pumpkin Sourdough
Jay Porter
Rated 3.0 stars by 3 users
Category
Vegetarian
Servings
8
Prep Time
30 minutes
Cook Time
45 minutes
A little bit of a labour of love this one! But we think you'll agree it's worth it when you see the results 🎃
A fabulous Spiced Pumpkin Sourdough with the fabulous flavours provided by our Meat Tinsel seasoning!
Ingredients
-
400g Strong Bread Flour
-
100g Whole Wheat
-
300g Water
-
50g Active Sourdough Starter*
-
10g Salt
-
80g of Pumpkin Purée
-
2tbs of Angus and Oink Meat Tinsel
-
*Make sure you have a Refreshed Active Sourdough Starter at it’s peek ready to use.
- I normally start this process off in the evening so it can be left out overnight to bulk.
Directions
- Mix all ingredients at once to combine in a bowl to get a shaggy dough.
- Cover and let it rest on the counter for 1 hour
- Do a set of stretch and folds in the bowl till it forms a tight ball. Cover for 45 minutes and continue to repeat another 3 sets of Stretch and folds every 45 minutes.
- Once completed all sets of stretch and folds, Leave to rest on the counter covered over night to bulk ferment.
- The next morning do another stretch and fold and shape into a ball and place into a round rice floured Bannaton and put into the fridge for 5 - 7 hours
- Preheat the oven to 230c and pop in a Dutch Oven to heat up.
- Meanwhile take 4 long bits of string and make a star on a cake liner and once the dough is fully fermented tip out directly onto the string, tie into a bow making sure you don’t cut into the dough.
- Place straight into the hot Dutch Oven Petromax is fabulous and score your bread in every segment, spray with water all over the dough to get steam into your Dutch Oven and bake for 25 minutes with the lid on and then a further 20 minutes with the lid off to brown.
- Once ready cut off the string add a cinnamon stick and bay leafs for effect.
Leave on a cooling rack to cool and don’t be tempted to cut it straight away as it’s still steam baking inside and you’ll end up with a gummy texture. Leave to cool for 5 hours if you can. Slather in loads of Cinnamon butter and enjoy ☺️