Pumpkin Oat Sourdough Bread
This Fall inspired Pumpkin Oat Sourdough Bread is the perfect autumnal bake. Serve this warm with salted butter and cinnamon sugar or your favorite apple butter for the ideal fall bite.
TIP: Be sure to feed your sourdough starter so it is active before making the levain. To bake the loaves in the same day, proof them at room temperature for up to 2 hours after they have been shaped. Or you can put them in the refrigerator for up to 24 hours and bake them the next day cold from the fridge. To make one loaf, divide recipe in half and proceed per instructions.
- Contains Wheat
Ingredients
Levain: (Night before mixing dough)
- 1 tablespoon mature sourdough starter (fed/refreshed within 8 hours)
- 1/3 cup white bread flour
- 1/3 cup whole wheat flour
- ¼ cup + 3 tablespoons warm water
Dough
- 3 cups warm water, plus 3 ½ tablespoons (50 grams), divided
- ¾ cup active levain (prepared the night before)
- 6 ½ cups white bread flour
- 1 ¾ cups whole wheat flour
- 2 1/2 tablespoons Kosher salt
- 1 can (15 ounces) pumpkin puree
- 1 ¾ cups rolled oats
- 2 tablespoons pure maple syrup
- 2 teaspoons pumpkin pie spice
- 2 medium bowls
- 2 Tea Towels
- Digital Scale
- Large Bowl
- Plastic bowl scraper
- Wooden Spoon
Instructions
Step 1
Evening before: In a small bowl, mix all levain ingredients. Then cover and let rest at room temperature for 8 hours.
Step 2
The next morning: In a large bowl, add 700 grams warm water and 200 grams of active levain (prepared the night before). Combine until the mixture is dissolved. Then add the flours and with your hands, work the mixture until a shaggy dough forms. Cover and allow the dough to rest for 20 to 40 minutes.
Step 3
Add the remaining 50 grams of water and remaining ingredients into the dough and mix until evenly combined. Cover and allow dough to rest for 30 minutes.
Step 4
Over the next 2 hours, stretch and fold the dough every 30 minutes. This process helps to build up the gluten in the dough. After 2 hours of stretching and folding, allow the dough to rest covered with a tea towel for 1 hour.
Step 5
After 1 hour, turn the dough out onto a lightly floured work surface. Evenly divide the dough into 2 pieces and shape into tight round balls. Allow the loaves to rest on the work surface uncovered for 20 minutes.
Step 6
After 20 minutes, shape your loaves, then transfer to floured bannetons or bowls lined with floured tea towels. At this stage they can be left to proof at room temperature for up to two hours or placed in the refrigerator overnight and baked the next day.
Step 7
When ready to bake, preheat the oven to 485°F and place the PossiblePot with lid on in the oven for 30 minutes.
Step 8
Then, carefully remove the pot from the oven and remove the lid. Working with one loaf at a time, gently transfer loaf to parchment paper. Score your loaf as desired and carefully place the loaf in pot and cover with the lid.
Step 9
Transfer pot to oven, lower the oven temperature to 450°F and bake for 20 minutes. Remove the lid and continue to cook for 20 to 25 minutes or until the bread is golden brown. Repeat this process with the second loaf.
Step 10
When cooking is complete, carefully remove bread from pot. Transfer to wire rack and allow to cool for at least 1 hour before slicing. Serve with desired toppings.