In this video, I'm sharing an easy recipe for pumpkin sourdough bread. At 30% pumpkin puree and 65% hydration, the dough is easy to handle and has just the right amount of pumpkin to give the loaf a tender crumb and beautiful orange color.
Recipe:
255 grams bread flour
15 grams whole wheat flour
165 grams water
90 grams pumpkin puree
60 grams active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
6 grams salt
Bake 15 mins at 500°F with steam + 15 mins 410°F without steam
(Every oven is different, so feel free to adjust baking temperatures according to what works best with your oven.)
Specs:
90% bread flour, 10% whole wheat flour
65% hydration
20% starter innoculation
30% pumpkin purée
2% salt
Music:
Solo Sky Music - [ Ссылка ]
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