Hi, thanks for sharing. I’m a home bread baker, making yeast and sourdough breads. I just made a pumpkin pecan sourdough loaf. Your dough is 65% hydration? I didn’t do the math, but from the looks of it being handled, it looks higher than 65%. Maybe you didn’t include the starter or pumpkin, pumpkin has much water in it. Loaf looks great, well done.
Hi ! Yes, I didn’t include the hydration from the pumpkin, just from the water, so the dough might look wetter than a normal 65% hydration loaf 😊 thanks for watching !
@@BaddieNattyBakes that was an after thought of mine, looking at the dough. A while back I did a no knead high hydration dough, added pumpkin, and didn’t realize it, but it was a total mess. Too wet………lol! Thanks for replying, great job, yours worked fine.
Hey ! Yes, machine mixing with the dough hook is also okay. It should take 8-10 minutes on medium speed until the dough passes the window pane test, but be sure to check on the dough every few minutes so you don’t strain the gluten 🙂
I go by visual cues and how the dough feels. The dough should look strong and rounded on top, and will keep its shape without flattening out too quickly. Also, if it doesn’t stick to your hands and easily pulls away from the sides of the bowl, that’s a good sign the dough is well developed and doesn’t need much more folding.
Hi Nathalie, I baked your Pumpkin Sourdough and it turned out great! Thanks for sharing your recipe and I've subscribed to your channel.
Yay glad it turned out well for you ! Thanks for watching and subscribing ☺️
Fantastic! Tks greetings from Brazil !!
Thank you ! glad you enjoyed it 😊
Cant wait to try this. What size is the banneton you are using?
I think it's about 10 x 3 inch banneton? Thanks for watching!
Should be yummy, will give it a try
Wow, looks yummy
1st subscriber btw
Thank you !
Wow, you did magic! Look great.
Thank you ! 🧡
Hi Natty, your pumpkin bread looks lovely. I gonna try. Do I need to cover if I put in the fridge and bake the next day?
Hi, thank you! Yes, I would cover the bread if you're keeping it in the fridge 😊
I would def give it a try. But what temperature and duration for Dutch oven? Thanks in advance
Hi ! It’s 500 F for 15 minutes with steam, and 410 F for 15 minutes without steam. Good luck !
@@BaddieNattyBakes thanks so much for your kind reply🙌🏼🙏🏼
Hi, thanks for sharing. I’m a home bread baker, making yeast and sourdough breads. I just made a pumpkin pecan sourdough loaf. Your dough is 65% hydration? I didn’t do the math, but from the looks of it being handled, it looks higher than 65%. Maybe you didn’t include the starter or pumpkin, pumpkin has much water in it. Loaf looks great, well done.
Hi ! Yes, I didn’t include the hydration from the pumpkin, just from the water, so the dough might look wetter than a normal 65% hydration loaf 😊 thanks for watching !
@@BaddieNattyBakes that was an after thought of mine, looking at the dough. A while back I did a no knead high hydration dough, added pumpkin, and didn’t realize it, but it was a total mess. Too wet………lol! Thanks for replying, great job, yours worked fine.
@@Rob_430 haha I can imagine that dough would have been so wet 😂 thank you watching !
Hey Natty! im not so experienced or comfortable with hand kneading. do you think it's okay if I do my kneading by bread hook instead?
Hey ! Yes, machine mixing with the dough hook is also okay. It should take 8-10 minutes on medium speed until the dough passes the window pane test, but be sure to check on the dough every few minutes so you don’t strain the gluten 🙂
@@BaddieNattyBakes ahhh you're the best, thank you so much for replying!!
@@ploooompkin glad you’re giving it a try ☺️ good luck and let me know if you have any more questions !
Will this recipe work using only bread flour?
Hi! Yes, the recipe will still work with only bread flour 😊
Did you use canned or fresh pumpkin? Thanks
I used canned pumpkin 🙂
Hi is there a typo error. Its supposed to be 300g flour but urs is 255+15g only?
Hi! The extra 30 grams of flour comes from the 60g of sourdough starter.
@@BaddieNattyBakes i see... tq
How can you determine how many coil folds are enough?
I go by visual cues and how the dough feels. The dough should look strong and rounded on top, and will keep its shape without flattening out too quickly. Also, if it doesn’t stick to your hands and easily pulls away from the sides of the bowl, that’s a good sign the dough is well developed and doesn’t need much more folding.
@@BaddieNattyBakes thank you so much for this reply. Usually youtube don't say how the dough should look like after each process
@@eugeniacoelho1826 No problem ! Glad it was helpful.
Could you please tell me size of banneton?
Yes the banneton is about 9.5 inches x 6 inches 😊
@@BaddieNattyBakes thank you very much
Your sourdough looks so good
@@papaweesuabjakyong5194 You're welcome ! Thanks for watching 😌
Good bread + bakers percentages + everything is by weight? Subscribe.
Thank you 😊