I baked this today and it turned out great. Preheat your oven to 350 degrees and lightly grease a 9 x 5 loaf pan with butter or oil. Combine 310g of the sourdough starter the rest goes back into the fridge for future bakes and the main dough ingredients with the exception of the pumpkin seeds in a large bowl. Ingredients pumpkin bread 1 2 3 cups all purpose flour 1 teaspoon baking soda teaspoon baking powder 1 4 teaspoon salt 3 teaspoons pumpkin spice 3 large eggs room temperature 2 3 cup coconut oil or your favorite mild flavored oil 1 cup sugar 1 cup unfed sourdough starter room temperature 1. Instructions preheat the oven to 350 f.

In a large mixing bowl whisk together the flour salt baking powder baking soda and pumpkin pie spice. Beat together sourdough starter pumpkin milk and flour. Roasted pumpkin is a beautiful naturally sweet bread that we make at companion bakery. In a large bowl stir together the oil sugar molasses eggs and pumpkin. We roast the pumpkin in our wood fired oven at a low heat 50c to 100c for 24 36 hours.

Ingredients 350 g bread flour 150 g whole wheat flour atta 320 g water 195 g canned pumpkin puree 92 g active sourdough leaven 10 g salt. The recipe contains some milk powder sugar and a small amount of butter and the crumb is like a brioche very soft and with distinct sour notes. Then add the prepared mashed pumpkin sourdough starter and lukewarm water 1. Work in the seeds until evenly distributed. The flavor using this formula is subtle there but not up front and fades over time.

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Work the ingredients until they come together and then transfer the mixture to a floured worktop. I forgot to add the walnuts though. Much of the natural sugars coming from the slow roast of pumpkin. The amount of pumpkin added to the dough will affect the flavor of the finished loaf pretty dramatically. Cover with saran wrap and ferment in a warm place for 12 24 hours.

Grease a 9 x 5 loaf pan. The pumpkin accents the sour flavor giving your sourdough a twist here s the recipe using a ka mixer 2 hours before mixing your dough. Stir the dry ingredients into. Preheat oven to 325 f. In a medium bowl whisk together the flour salt spices baking powder and baking soda.

Instructions in a large non metallic bowl. In a mixing bowl combine wholemeal bread flour white bread flour and salt. Instructions in a large non metallic bowl. Grease a 9 x 5 loaf pan. Work the ingredients until they come together and then transfer the mixture to a floured worktop.

In a mixing bowl combine wholemeal bread flour white bread flour and salt. Ingredients 350 g bread flour 150 g whole wheat flour atta 320 g water 195 g canned pumpkin puree 92 g active sourdough leaven 10 g salt. In a large mixing bowl whisk together the flour salt baking powder baking soda and pumpkin pie spice. I baked this today and it turned out great.