Sourdough Pumpkin Loaf
Your classic loaf of sourdough, prepared and proofed as normal, but easily and quickly adapted to be the shape of a pumpkin! Makes for a delicious loaf of bread, cute Thanksgiving centerpiece, or fun neighbor gift.
Servings: 1 loaf
Equipment
- Dutch oven
- Baker's twine
- Proofing bowl
- Bread lame or sharp knife
- Parchment paper
Ingredients
- 1 batch artisan bread (sourdough or easy rustic) *see notes for links
- 1 cinnamon stick (for decorative stem)
Instructions
- PREP DOUGH: Prepare a loaf of sourdough or easy artisan bread according to instructions. For it's final proof, I recommend proofing it slowly in the fridge, making the dough easier to work with. If you are short on time you can proof in a warm oven or on countertop, then place in fridge for about 30-60 minutes so it can be slightly chilled before baking.
- Preheat the oven to 500° F with a dutch oven inside heating up.
- SHAPING: Flour the top of the proofed and chilled loaf. Place 4 strings, about 2' long, of baker's twine, on top of the dough - creating 8 sections like pizza slices. Gently and swiftly flip the loaf over onto a piece of parchment paper, removing from proofing bowl. Knot the ends of each piece of twine together. Just don't pull too tight as you'll restrict the loaf from proofing in the oven and it may crack. Give it a little breathing room.
- Trim the twine. Score each divided section as desired. You can keep it simple by just scoring one simple vertical line in each section, or add the gentle side strokes like you'll see in the pictures.
- BAKING: Transfer loaf on the parchment paper to the preheated dutch oven. Place the lid on.* Immediately turn down the oven to 450° F. Bake for about 25 minutes, then remove the lid. Bake for an additional 10-15 minutes, or until you reach desired browning.
- Remove from oven and let it cool for a few minutes until its easier to handle. Cut off the twine and place a cinnamon stick in the center to mimic a stem. Store in an airtight bag for up to 3-5 days or in the freezer for 3 months.
Notes
BREAD: You can use any base recipe you'd like for this. My two recommendations are my sourdough bread from my book, Classic Sourdough, or my Easy Rustic Artisan bread.
DUTCH OVEN ALTERNATIVES: If you don't have a dutch oven, you can bake the bread on a baking sheet. I recommend adding a pan of ice cubes to the bottom oven rack to add steam in the oven.