The "No-Nonsense Sourdough" recipe ebook is now available! grantbakes.com/no-nonsense-sourdough. 18 creative sourdough bread, roll, and pizza recipes without any unnecessary steps or complicated terminology. Get a copy of the ebook today!
I just baked it, it was a great success, thank you Grant!!! I pulled it out of the oven at 15-min mark fearing it might be too hard. The crumb was perfect & the bread is soft I luv it. The only thing is that I couldn’t taste the pumpkin, maybe I can add pumpkin spice into it next time.
I baked sourdough bread loaves yesterday. I did an oval loaf and a round loaf. My oval loaf had such a beautiful ear I was wishing there was a way to show you what you taught me! It’s delicious- a perfect loaf. Thank you Grant. My DIL loves pumpkin and sourdough- I’m going to make her a loaf of this.
Grant, I am new to baking bread with starters, always baked it with yeast, and was not successful growing the starter a couple of time, but I never gave up and finally was able to get a good starter (actually tons of it :-) ). I really liked your recipe for the pumpkin bread even though we are not fans of pumpkins, and guess what, yesterday I made my first pumpkin bread using your recipe. The dough was more moist and sticky, and took about 7-8 hours to rise in the banneton, also ended up having big holes in it, but the feedback I got was "this bread is amazing". I am making it again today. Your recipe is definitely a keeper! Thank you so very much!!!
Your recipe turned out great! I just got done shaping it this evening and threw it in the fridge. The dough looked just beautiful when it was at the end of bulk fermentation. Shaped very nicely.
Great video - clear, concise! Haven't made my first loaf yet, newbie who is not quite through my 1st starter which pooped out on Day 3 for almost 3 days. With your help, it's been brought back to life and doing nicely for the 2nd 24 hours lap. On to your No-Nonsense Sourdough :^)
I made this bread several times by now. My only remark is that depending on the purée you will need much more flour. I end up with an extra 100-150 flour which is a hell of a lot. But it works out great in the end! ✌🏻 thanks for the recipe and the method!!
Another go-to from Grant Bakes! My loaves came out absolutely perfect - some of the best I have ever made. Thank you for a recipe I'll come back to again and again. I did drop the oven temp to 450F after preheating at 500F, since I noticed you'd shifted from 500F to 450F on your whole wheat recipe (also awesome). Is there a reason this recipe had a 500F baking temp? My crust was softer than usual, since I wanted to preserve the color. Not sure if the extra 50F would have made a difference.
We are new to baking sourdough. We received an advanced copy of your ebook, No-Nonsense Sourdough - AMAZING! ❤ We have been working on our first sourdough starter using your bonus starter guide for the last six days and tomorrow we plan to start with this delicious sounding recipe 😊.
Basically, this recipe takes a 1kg sourdough batch and replaces about 200 gr of flour with 200 gr pumpkin (1:1). The dough felt a bit wet after it's first mixing rest, so I worked in another 25-50 gr of flour to get it closer to my preferred hydration of 70% ish. The extra mixing time of adding the extra flour also develops the flour gleutens further. I think only bread flour suffices here, because the replacing so much flour with puree imposes a gleuten deficit that all purpose flour alone couldnt fill ... you need that extra protein and kneading time to develop adequate structure
@@GrantBakes Fiz o pão, não ficou tão amarelinho quanto o seu, não sei se porque eu usei o purê de abóbora kabotiá feito em casa, (cozinhei no vapor)e não estava com a cor tão intensa, penso em fazer novamente e aumentar um pouco mais a quantidade do purê. O sabor ficou muito bom!
Hi Grant. I perfected your starter recipe and yours is the only sourdough bread I make. I just found your pumpkin sourdourgh bread recipe. Since I'm not really a fan of cooked pumpkin I was wondering if you think pureed sweet potatoe would taste as good. And if anyone is wondering if his sourdough is doable, well, duh! just do what he tells you in his recipe for the perfect sourdough bread.
If you truly want to learn about real sourdough you should check out the Tartine bread book or the sourdough Bible. This guy is a rank amateur home baker his book and method are trash both of those books have sold millions of copies and are tried and tested in actual bakeries by real Pastry chefs and bakers.
Hello, I do hope you are able to see this comment, but I do got a couple of questions regarding pumpkin puree added in bread. First off, I don't use a sourdough starter, but I do a 24hr cold bulk fermentation to build up flavor after the kneading/folding process. I'm unsure if this is what you would call as sourdough, but this is something different from what you have in the video. But, with that said, I got two questions regarding pumpkin puree: 1) When in the final shaping of the dough, could I add the pumpkin puree between the dough to make a swirly/organic pattern of some kind? 2) I prefer to make whole wheat only bread, for health reasons I got for myself. Does the whole wheat flavor overtake the flavoring of the pumpkin puree? If so, then should I put more puree in the recipe with the method you did in the video? ---- I also got another question that is different from the two I asked above. This has to do with making the dough in a loaf pan, which is something I have done when getting into making my own breads. I do try to make it similar to sour dough, I just don't like the whole preferment process, which is why I prefer 24hr cold bulk fermentation. But one of my issues is scoring the bread, which I like to do even in a pan. While I do eventually want to get into making free-standing sourdough bread, I have followed your steps on how to shape sourdough into a loaf pan. But I also want to score the dough, which I have had trouble with getting a good score. 1) With getting a good score, do I have to dry the surface of the dough to create a skin? 2) If so, should I keep the dough uncovered in the final proofing after I shaped it for the loaf pan? Note: I have been messing around with high hydration dough, like 95% because I have noticed higher hydration has gotten better results for me when it comes to the height it expands in the oven. --- To wrap this comment up, I do hope you get this message asking about a few things regarding bread making. This is a hobby that I really enjoy and love to make for my bf than to get bread out at the store. However, I'm still rather new and I have a lot to learn. The first two questions are something related to a nice fall bread to make, but the other two about scoring bread is more important for myself to learn. If you do respond, thank you very much for taking the time to write a reply back!
Great recipe! The taste is amazing! My bread didn’t have oven spring like yours because I don’t have a cloche that will fit a bâtard, I will try elongated loaves with my long clay bakers. I would love to get that Challenger cast iron baker, but, alas, they want an awful lot of money for it, hahah. Thanks for the wonderful recipe. Marvelous, really marvelous.
@@GrantBakes unfortunately I only have long loaf covered clay bakers and one round covered clay baker, a pizza stone and then regular loaf pans. My attempt at your recipe was to do the “make your whole,oven a Dutch oven” method with the pizza stone. I filled up the water tray too much with boiling water. Plus I decided that my oven’s fan which is automatic was counterproductive to letting the loaf expand as well. Still, I managed to bake it just the right amount. Very tasty. I’m considering getting a Dutch oven for Christmas. Until then, I will bake another loaf of pumpkin sourdough in a long loaf pan
@@GrantBakes I tried it, and it worked well. Rounded the flavor nicely. It's a common thing to do in many, if not most, countries in the mid east and south western asia that have strong communal traditions involving breadmaking as well as milk ... great way to use up the whey leftover from making paneer from milk, or butter from cream on a daily basis, or surplus yogurt or butter milk to make room for a new batch. I still cringe seeing western videos where whey is simply poured doen the drain as if it were a useless waste byproduct.
This recipe motivated me to re-activate my starter and make the pumpkin bread and the result was wonderful. I chose to make a pan loaf and scored the top with scissors cuts. I should have made larger cuts but the bread is great for toasting and sandwiches. Thanks!
Hi Grant, I am having trouble with small areas of gummy/uncooked in mu crumb of my pumpkin loaves. Have you experience this with yours? Can I some how show you a picture of mine?
I found your channel while looking to improve some of my mistakes. Could you maybe tell me how to determine if you have a strong or weak starter? I mean it's active as it should be, but my loafs are too flat and someone suggested getting a stronger starter. Any thoughts on that? Subscribed!
Thanks for subscribing! If your starter regularly doubles in size after feeding it, it's strong enough in my opinion. Focus on other things that might be making the bread turn out flat. I recommend trying out my regular sourdough bread recipe, using the same ingredients I do, and following my shaping technique. I bet the bread won't turn out flat :) Search: "Grant Bakes Good Sourdough Bread" That's my go-to recipe.
The last time I used some E.D. Smith pumpkin pure was thee last time. The flavor was dismal. Something very wrong there, and impossible to describe how adulterated or synthesized the flovor. Regardless, I've counted just over 30 pumpkins in the garden, and I have plans for all of them. I'll try this recipe for sure. Thanks. :)
Well, I didn't add spices so that's why I didn't include them. And that's a good idea! I've actually thought of making a "psl" sourdough bread before. haha. It could have milk and coffee and pumpkin :) mmm.
Autolyse is letting the flour and water rest together without the addition of salt and starter. So this has a similar effect, but I don't consider it the same thing.
@@GrantBakes You are still allowing for proper flour hydration, which is the exact purpose of an autolyse. As a professional sourdough baker I mix my water, flour and levain and let them autolyse before bassinage and salt. There is more then one way to autolyse. By doing it the way I do allows for a more active dough the requires less time between folds, pre-shaping and final shaping.
If anyone wants a true education in sourdough, you should check out the Tartine bread book or the sourdough Bible. Both of these titles contain actual tried and true recipes used by real Pastry chefs and baker world wide. Watch videos from proof bakery in Arizona if you really want to learn what it means to bake sourdough. Great long form content, very informative.
The "No-Nonsense Sourdough" recipe ebook is now available! grantbakes.com/no-nonsense-sourdough. 18 creative sourdough bread, roll, and pizza recipes without any unnecessary steps or complicated terminology. Get a copy of the ebook today!
I wonder if adding a spoon or 2 of sugar would work here.
I just baked it, it was a great success, thank you Grant!!!
I pulled it out of the oven at 15-min mark fearing it might be too hard. The crumb was perfect & the bread is soft I luv it. The only thing is that I couldn’t taste the pumpkin, maybe I can add pumpkin spice into it next time.
You are the best teacher ever. I made mine with sweet potato. Absolutely delicious!!! Thanks Grant
I baked sourdough bread loaves yesterday. I did an oval loaf and a round loaf. My oval loaf had such a beautiful ear I was wishing there was a way to show you what you taught me! It’s delicious- a perfect loaf. Thank you Grant. My DIL loves pumpkin and sourdough- I’m going to make her a loaf of this.
Grant, I am new to baking bread with starters, always baked it with yeast, and was not successful growing the starter a couple of time, but I never gave up and finally was able to get a good starter (actually tons of it :-) ). I really liked your recipe for the pumpkin bread even though we are not fans of pumpkins, and guess what, yesterday I made my first pumpkin bread using your recipe. The dough was more moist and sticky, and took about 7-8 hours to rise in the banneton, also ended up having big holes in it, but the feedback I got was "this bread is amazing". I am making it again today. Your recipe is definitely a keeper! Thank you so very much!!!
That's great, Inna! I'm glad you're making it again.
Your recipe turned out great! I just got done shaping it this evening and threw it in the fridge. The dough looked just beautiful when it was at the end of bulk fermentation. Shaped very nicely.
Great video - clear, concise! Haven't made my first loaf yet, newbie who is not quite through my 1st starter which pooped out on Day 3 for almost 3 days. With your help, it's been brought back to life and doing nicely for the 2nd 24 hours lap. On to your No-Nonsense Sourdough :^)
I made this bread several times by now. My only remark is that depending on the purée you will need much more flour. I end up with an extra 100-150 flour which is a hell of a lot. But it works out great in the end! ✌🏻 thanks for the recipe and the method!!
Beautiful color bread! Great to see the Goose lame jamming into a bonafide pumpkin loaf!
Thanks! Spotting a Goose lame out in the wild :)
Another go-to from Grant Bakes! My loaves came out absolutely perfect - some of the best I have ever made. Thank you for a recipe I'll come back to again and again.
I did drop the oven temp to 450F after preheating at 500F, since I noticed you'd shifted from 500F to 450F on your whole wheat recipe (also awesome). Is there a reason this recipe had a 500F baking temp? My crust was softer than usual, since I wanted to preserve the color. Not sure if the extra 50F would have made a difference.
Making it for the 2nd time! Thanks Grant.
We are new to baking sourdough. We received an advanced copy of your ebook, No-Nonsense Sourdough - AMAZING! ❤ We have been working on our first sourdough starter using your bonus starter guide for the last six days and tomorrow we plan to start with this delicious sounding recipe 😊.
Thanks.
I love Pumpkin sourdough Bread It adds a flavor to it Yummy 😋
So good!
Basically, this recipe takes a 1kg sourdough batch and replaces about 200 gr of flour with 200 gr pumpkin (1:1). The dough felt a bit wet after it's first mixing rest, so I worked in another 25-50 gr of flour to get it closer to my preferred hydration of 70% ish. The extra mixing time of adding the extra flour also develops the flour gleutens further.
I think only bread flour suffices here, because the replacing so much flour with puree imposes a gleuten deficit that all purpose flour alone couldnt fill ... you need that extra protein and kneading time to develop adequate structure
Que maravilha, farei esse pão com certeza! Obrigada pela receita!
Obrigado!
@@GrantBakes Fiz o pão, não ficou tão amarelinho quanto o seu, não sei se porque eu usei o purê de abóbora kabotiá feito em casa, (cozinhei no vapor)e não estava com a cor tão intensa, penso em fazer novamente e aumentar um pouco mais a quantidade do purê. O sabor ficou muito bom!
Hi Grant. I perfected your starter recipe and yours is the only sourdough bread I make. I just found your pumpkin sourdourgh bread recipe. Since I'm not really a fan of cooked pumpkin I was wondering if you think pureed sweet potatoe would taste as good. And if anyone is wondering if his sourdough is doable, well, duh! just do what he tells you in his recipe for the perfect sourdough bread.
That would work too!
If you truly want to learn about real sourdough you should check out the Tartine bread book or the sourdough Bible. This guy is a rank amateur home baker his book and method are trash both of those books have sold millions of copies and are tried and tested in actual bakeries by real Pastry chefs and bakers.
May I suggest toasting a slice, a thin layer of cream cheese and a swath of pumpkin butter. It’s like dessert!
This sounds like an amazing idea! I'm hearting your comment :)
Toasted, butter, and cinnamon-sugar mixture and or pumpkin spice-sugar mixture over the toast!
Mmm. Sounds like a dream! I love cinnamon sugar toast. A childhood treat for me.
Hello, I do hope you are able to see this comment, but I do got a couple of questions regarding pumpkin puree added in bread.
First off, I don't use a sourdough starter, but I do a 24hr cold bulk fermentation to build up flavor after the kneading/folding process. I'm unsure if this is what you would call as sourdough, but this is something different from what you have in the video. But, with that said, I got two questions regarding pumpkin puree:
1) When in the final shaping of the dough, could I add the pumpkin puree between the dough to make a swirly/organic pattern of some kind?
2) I prefer to make whole wheat only bread, for health reasons I got for myself. Does the whole wheat flavor overtake the flavoring of the pumpkin puree? If so, then should I put more puree in the recipe with the method you did in the video?
----
I also got another question that is different from the two I asked above. This has to do with making the dough in a loaf pan, which is something I have done when getting into making my own breads. I do try to make it similar to sour dough, I just don't like the whole preferment process, which is why I prefer 24hr cold bulk fermentation. But one of my issues is scoring the bread, which I like to do even in a pan.
While I do eventually want to get into making free-standing sourdough bread, I have followed your steps on how to shape sourdough into a loaf pan. But I also want to score the dough, which I have had trouble with getting a good score.
1) With getting a good score, do I have to dry the surface of the dough to create a skin?
2) If so, should I keep the dough uncovered in the final proofing after I shaped it for the loaf pan?
Note: I have been messing around with high hydration dough, like 95% because I have noticed higher hydration has gotten better results for me when it comes to the height it expands in the oven.
---
To wrap this comment up, I do hope you get this message asking about a few things regarding bread making. This is a hobby that I really enjoy and love to make for my bf than to get bread out at the store. However, I'm still rather new and I have a lot to learn. The first two questions are something related to a nice fall bread to make, but the other two about scoring bread is more important for myself to learn.
If you do respond, thank you very much for taking the time to write a reply back!
Great recipe! The taste is amazing! My bread didn’t have oven spring like yours because I don’t have a cloche that will fit a bâtard, I will try elongated loaves with my long clay bakers. I would love to get that Challenger cast iron baker, but, alas, they want an awful lot of money for it, hahah. Thanks for the wonderful recipe. Marvelous, really marvelous.
Do you have a round Dutch oven? I do oval batards in mine and they still come out great. Mine is six quarts in size I believe so the oval loaf fits.
@@GrantBakes unfortunately I only have long loaf covered clay bakers and one round covered clay baker, a pizza stone and then regular loaf pans. My attempt at your recipe was to do the “make your whole,oven a Dutch oven” method with the pizza stone. I filled up the water tray too much with boiling water. Plus I decided that my oven’s fan which is automatic was counterproductive to letting the loaf expand as well. Still, I managed to bake it just the right amount. Very tasty. I’m considering getting a Dutch oven for Christmas. Until then, I will bake another loaf of pumpkin sourdough in a long loaf pan
I bought a Cuisiland large bread pan which is similar to the Challenger but about half the price and it's excellent!
Wow i like it
Oh wow! Love your channel 😍 that’s how I like them haha, keep sharing! I’m subscribed to your channel 💪😊
Thank you so much!! Glad to have you subscribed.
How do I keep my crust from getting over cooked and real dark?
is this bread on the sweeter side or should i add sugar or honey to make it sweet?
Might be good to try replacing part of the water with some homemade kefir or yogurt.
That would be good too, I'm sure.
@@GrantBakes I tried it, and it worked well. Rounded the flavor nicely.
It's a common thing to do in many, if not most, countries in the mid east and south western asia that have strong communal traditions involving breadmaking as well as milk ... great way to use up the whey leftover from making paneer from milk, or butter from cream on a daily basis, or surplus yogurt or butter milk to make room for a new batch.
I still cringe seeing western videos where whey is simply poured doen the drain as if it were a useless waste byproduct.
This recipe motivated me to re-activate my starter and make the pumpkin bread and the result was wonderful. I chose to make a pan loaf and scored the top with scissors cuts. I should have made larger cuts but the bread is great for toasting and sandwiches. Thanks!
soooooo cool
Thanks, Guillermo!
Hi Grant,
I am having trouble with small areas of gummy/uncooked in mu crumb of my pumpkin loaves.
Have you experience this with yours? Can I some how show you a picture of mine?
I found your channel while looking to improve some of my mistakes. Could you maybe tell me how to determine if you have a strong or weak starter? I mean it's active as it should be, but my loafs are too flat and someone suggested getting a stronger starter. Any thoughts on that?
Subscribed!
Thanks for subscribing! If your starter regularly doubles in size after feeding it, it's strong enough in my opinion. Focus on other things that might be making the bread turn out flat. I recommend trying out my regular sourdough bread recipe, using the same ingredients I do, and following my shaping technique. I bet the bread won't turn out flat :) Search: "Grant Bakes Good Sourdough Bread" That's my go-to recipe.
@@GrantBakes Thank you! I'm not from USA, so I don't have the same flour brand, but will be trying some of your ideas for sure.
@@AlexandraAndStuff That’s ok, most of our commercial flour comes from overseas anyway 😂 We might use the same flour.
can I put my dough in a baking loaf pan to bake instead? I enjoy the size of the bread its easier to cut + use as sandwich bread from a loaf pan
Yes, you can! Absolutely.
The last time I used some E.D. Smith pumpkin pure was thee last time. The flavor was dismal. Something very wrong there, and impossible to describe how adulterated or synthesized the flovor. Regardless, I've counted just over 30 pumpkins in the garden, and I have plans for all of them. I'll try this recipe for sure. Thanks. :)
I followed this recipe and mine did not poof up as much. I know my starter is good. Not sure what went wrong. The taste was amazing though.
Can I make this with banana instead of pumpkin has anyone tried that that.
Can you please give measurements for spices to add? You can make another video in September called PSL sourdough bread! 🎃
Well, I didn't add spices so that's why I didn't include them. And that's a good idea! I've actually thought of making a "psl" sourdough bread before. haha. It could have milk and coffee and pumpkin :) mmm.
Perfect for Fall! I have 6 tins of pumpkin to use up, is it possible to scale this recipe down to a loaf made with 300g total flour?
Yes! You would just have to do the calculations to scale everything down from 450 to 300. So multiply all ingredients by 0.667 I believe ➖✖️➗🟰😊
@@GrantBakes Thank you, can't wait to try this recipe!
Can I use fresh milled white wheat in this recipe?
Yes! I would probably use it in place of the whole wheat flour.
Dude, I'm making this on 10/2..
Letting your dough rest to hydrate is doing an autolyse.
Autolyse is letting the flour and water rest together without the addition of salt and starter. So this has a similar effect, but I don't consider it the same thing.
@@GrantBakes You are still allowing for proper flour hydration, which is the exact purpose of an autolyse. As a professional sourdough baker I mix my water, flour and levain and let them autolyse before bassinage and salt. There is more then one way to autolyse. By doing it the way I do allows for a more active dough the requires less time between folds, pre-shaping and final shaping.
If anyone wants a true education in sourdough, you should check out the Tartine bread book or the sourdough Bible. Both of these titles contain actual tried and true recipes used by real Pastry chefs and baker world wide. Watch videos from proof bakery in Arizona if you really want to learn what it means to bake sourdough. Great long form content, very informative.