Ingredients
- 30g active sourdough starter
- 210g water (classic version)
- 300g strong white bread flour
- 6g salt
- 100g butternut squash purée (optional variation)
- 175g water (for squash version adjustment)
- 30g roasted pumpkin seeds (optional)
- 30g dried cranberries or barberries (optional)
- 20g runny honey (optional, spiced version)
- 30g oats (optional, spiced version)
- 1–2 tsp pumpkin spice or chai spice mix (optional)
- Butcher’s twine (for shaping)
- Cinnamon stick or small pumpkin stem (for decoration)
- Parchment paper
- Flour for dusting
Instructions
- Mix sourdough starter with water until dissolved.
- Add flour and mix until a rough dough forms, then rest for 30 minutes.
- Add salt and perform stretch-and-folds over the first few hours of fermentation until dough becomes smooth and elastic.
- If using variations, fold in seeds, dried fruit, oats, squash purée, honey, or spices during fermentation.
- Allow dough to bulk ferment until airy and increased in size.
- Shape dough into a round loaf and place seam-side up in a floured banneton or lined bowl.
- Cover and refrigerate for several hours or overnight to firm up.
- Cut four lengths of butcher’s twine and arrange evenly in a cross pattern in a baking vessel.
- Place parchment over dough, invert onto twine, and carefully position strings around dough.
- Tie strings gently to form pumpkin segments and secure with bows.
- Score dough if desired, cover, and bake at 230°C (450°F) for 40–45 minutes.
- Remove from oven, untie strings, and bake uncovered for another 5–10 minutes.
- Cool completely and insert cinnamon stick or stem for decoration.
Notes
- Chilling dough makes it easier to shape and helps hold pumpkin structure.
- Ensure strings are evenly spaced for symmetrical pumpkin ridges.
- Extra bake time after removing strings ensures even interior cooking.
- Whole wheat flour can be substituted for a heartier texture.
- Add nuts, seeds, or dried fruit for extra flavor and texture.
- Cool fully before decorating to avoid melting or collapsing structure.
- Store at room temperature for best texture; avoid refrigeration.
- Prep Time: 30 minutes
- Cook Time: 45–55 minutes
- Category: Bread
- Method: Sourdough Baking
- Cuisine: Artisan / European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
