Thanks for this recipe! I had great results. I even did my own overnight method where I used 50g of starter and let it proof overnight. I then did my shaping in the morning and baked right away. Came out beautiful. Thanks again!
I’ve made this several times using the lower hydration like you suggested- I’ve even created a bread spice using dry pumpkin pie spice -sprinkle in with flour we love it 🥰
Great video! I made a pumpkin SD loaf last week, my own recipe, adding toasted walnuts. I also added 1/4 teaspoon pumpkin spice. My method is very much as done in this video.
So good! Made a loaf last week. Yesterday I made another with cranberries and walnuts. It was so delicious I sliced and gave most of it away, because I’m the only cranberry fan in my house and I was afraid I’d eat the whole loaf!
Man, now I really need to make this with the addition of toasted pumpkin seeds. It's been on my mind all day and it sounds so good! I will maybe add 100g of toasted "pepita" pumpkin seeds to the dough during the second and third sets of stretch and folds. Thanks for the idea!
So a butternut squash sourdough would work about the same. With roasted squash seeds folded in . Because I have 28 squash. They make excellent pumpkin like pie.
Any tips on how to preshape & shape without stickiness causing dough to stick to counter? More flour? Water on hands? Wet bench scraper, which Gets sticky too? Love this recipe but the preshape/shape steps trip me up a bit. Oven spring still seems to work out, but could be better. Thanks! 😊
Totally, if I were to redo this recipe, I would use less water total. I think the hydration is too high. If you check the blog post I linked in the description, the recipe gives a recommendation if you want to use less water. Give it a try and it should make the shaping much easier! Thanks for trying this recipe!
Thank you for your recipe. I would suggest you proof it at no more than 50%, not 💯, what you have now. You will definitely have a better raise and more air bubbles.
I was going for pumpkin flavor/color without the spices. But adding pumpkin spice is definitely a good option! I'm working on a pumpkin pie sourdough bread that I hope to share soon. :)
To learn how to make your own sourdough starter from scratch, download my free Sourdough Starter Guide here: grantbakes.com/sourdoughstarterguide
Thanks for this recipe! I had great results. I even did my own overnight method where I used 50g of starter and let it proof overnight. I then did my shaping in the morning and baked right away. Came out beautiful. Thanks again!
I’ve made this several times using the lower hydration like you suggested- I’ve even created a bread spice using dry pumpkin pie spice -sprinkle in with flour we love it 🥰
Sounds great! It's almost pumpkin season :)
This is one of the best recipes ever! Thank you!
Great video! I made a pumpkin SD loaf last week, my own recipe, adding toasted walnuts. I also added 1/4 teaspoon pumpkin spice. My method is very much as done in this video.
So good! Made a loaf last week. Yesterday I made another with cranberries and walnuts. It was so delicious I sliced and gave most of it away, because I’m the only cranberry fan in my house and I was afraid I’d eat the whole loaf!
That sounds like a good combination! I love it.
Just made this and had best oven spring in a long time. Thank you!
That’s awesome, Michele! Thanks for the comment 😊
I bet this loaf would be great with toasted pumpkin seeds added. Thanks for the recipe, Grant!
That would be a great addition! If you try it out let me know 👍🏻
Man, now I really need to make this with the addition of toasted pumpkin seeds. It's been on my mind all day and it sounds so good! I will maybe add 100g of toasted "pepita" pumpkin seeds to the dough during the second and third sets of stretch and folds. Thanks for the idea!
I plan on making some this week and was going to add pumpkin seeds too.
"Like, dude, chill out." That should be the first instruction for all sourdough bakers.
Hahah I so agree!
loving it♥️♥️♥️
Thanks! This was a delicious one.
Excelente!!!👏🏻👏🏻👏🏻👏🏻🥇
¡Gracias!
So a butternut squash sourdough would work about the same. With roasted squash seeds folded in . Because I have 28 squash. They make excellent pumpkin like pie.
Yeah, that would be interesting!
Do you know how I would make this with einkorn or spelt flour?
Any tips on how to preshape & shape without stickiness causing dough to stick to counter? More flour? Water on hands? Wet bench scraper, which Gets sticky too? Love this recipe but the preshape/shape steps trip me up a bit. Oven spring still seems to work out, but could be better. Thanks! 😊
Totally, if I were to redo this recipe, I would use less water total. I think the hydration is too high. If you check the blog post I linked in the description, the recipe gives a recommendation if you want to use less water. Give it a try and it should make the shaping much easier! Thanks for trying this recipe!
Thank you for your recipe. I would suggest you proof it at no more than 50%, not 💯, what you have now. You will definitely have a better raise and more air bubbles.
I agree. Commercial yeast doughs proof longer than SD.
Can this be made into a soft sandwich loaf? Has anyone tried it?
Find someone who makes sourdough sandwich bread and watch for differences. I know there's added ingredients with biscuits, don't know for sandwich
Why wouldn’t you add pumpkin spice to the dough? Seems like it would make it better.
I was going for pumpkin flavor/color without the spices. But adding pumpkin spice is definitely a good option! I'm working on a pumpkin pie sourdough bread that I hope to share soon. :)
Is it true that cinnamon and some other spices can slow impede fermentation?
Pro tip - real dudes make their own puree. chill dude. also metal containers are a no no. even stainless steel. lol.
Lol
Why no stainless steel bowl? Although I mostly use plastic or glass, I have used SS.
@@Rob_430 I've used stainless steel with no problems at all.
Why not?
I use stainless steel for the whole process, it was fine.