Pumpkin & Oat Sourdough

Fall is coming! Fall is coming!!

So of course, I have to break out the pumpkin and start baking.

I just started working at a small bakery in Pittsburgh called Madeleine Bakery & Bistro. Super cute place and lots of fun so far. I’m doing a lot of sourdough, baguettes and pastry prep.

On my days off, I’m typically in my home kitchen testing out new recipes for fun. I’ve wanted to do a pumpkin sourdough for a while now, but have always been a little nervous about how the puree would alter the dough.

Adding oats totally helped my fears! They absorb some of that extra moisture, and give the crumb a lovely texture. I also added spices and a touch of maple syrup to really round out that earthy pumpkin. So yummy! And look at that color!!

Being an October baby, Fall is my favorite season. I just love this time of year. Everything starts to get cozy. Growing up in California, we didn’t have real seasons or even weather per se. This will be my first legit Fall since we moved to Pittsburgh. I’m SO excited to see the leaves change.

I am nervous as heck for real winter though. In California, 55 degrees is cold. Here I’ll be a little popsicle at below 20. At least I can cozy up with lots of tea, layers and comfy bakes!

Yas to all the pumpkin!

From Sweet Cinnamon & Honey at http://sweetcinnamonhoney.com/2018/09/pumpkin-oat-sourdough/

http://sweetcinnamonhoney.com/wp-content/uploads/2018/09/IMG_6579-13.jpg

Prep: 72h

Cook: 1h

Yield: 2 loaves

Total: 73h 0m

Fall inspired sourdough loaves with oats, pumpkin, spices & a touch of maple syrup.

You'll Need...

Levain: (Night before mixing dough)
1 tablespoon mature starter (fed/refreshed within 8 hours)
100 grams white bread flour
100 grams whole wheat flour
200 grams warm water
Dough:
200 grams active levain (float tested: see below)
900 grams white bread flour
100 grams whole wheat flour
700 grams warm water, plus 50 grams (divided)
20 grams salt
1 15 oz can pumpkin puree
150 grams rolled oats
2 tablespoons pure maple syrup
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice

Directions

Evening before: Mix together levain ingredients in a small bowl, cover and store in a relatively warm place overnight.
The next morning, check your levain by doing the float test to see if it's ready. Stick a blob in a cup of room temp or slightly warm water. If it floats, it's ready!
Mixing: Using a scale, weigh out your first water and add the levain. Mix until dissolved. Add your flours and mix with your hand until you have a shaggy dough. Cover, and allow to autolyse for 20-40 minutes. Mix together the pumpkin, maple syrup and spices in a small saucepan. Heat gently over medium heat until oats are moistened. Mix in the salt and extra 50 grams water. Pinch the pumpkin oat mixture into the dough, giving it a good mix by hand, and scrape down the sides of the bowl with a wet bowl scraper. You'll be aiming for a dough temp between 75 and 80 degrees. Adjust your bulk ferment timing based on your Final Dough Temp.
Bulk Fermentation: I find it very useful to read over the general dough developing process in the Tartine Bread book. They explain it very clearly. Essentially, you will do a series of 6 turns over 3-4 hours depending on the temperature of your room and dough. Typically I do the 6 in the first two hours (every half hour) and let my dough rest for an hour untouched before pre-shaping. Mix in your add-ins during the second fold.
Shaping: When ready to pre-shape, turn out your dough on a lightly floured surface. Sprinkle the top of the blob with a little more flour, and divide into two. Pre-shape each into a semi tight round, cover with a dish towel and allow to rest for 20-30 minutes. Then shape your loaves and place them in floured baskets, bowls or bannetons! 😀 Mine go straight into the fridge for an overnight cold proof.
Baking: Preheat your oven to 500 degrees and heat your dutch oven for at least 20 minutes. Cut 2 pieces of parchment into rounds, and grab your lame, some semolina or corn meal and a peel. Sprinkle the surface of your first loaf with semolina/corn meal (what will be the bottom), and turn out onto the parchment placed on the peel. Score your loaf as desired, place into your dutch oven, lower the temp to 450 and bake for 20 minutes. Remove the lid, and bake for another 20-30 to desired color. I noticed these loaves needed a little longer. Allow to cool on a rack before slicing. Bring the oven back up to 500, and reheat the dutch oven. Repeat the process with the second loaf.

Additional Notes

Baking sourdough is a 3 day process. Be sure to read through the full recipe to make sure you have your timing right. It's a long time to wait, but so worth it!

Pumpkin bakes are the bestest. Doesn’t that color just make you happy?

Let me tell you, these loaves made my apartment smell GLORIOUS. Like Fall just swooped right in with all that spicy goodness.

Nev and I are celebrating our 9th anniversary this weekend. I can’t even believe it’s been that long. We’re going to a fancy restaurant here in Pittsburgh up on Mount Washington.

We’ve grown up so much together over all these years, and I’m so lucky to be with my best friend. 🙂

Pumpkin & Oat Sourdough