Pumpkin & Thyme Country Loaf
Pumpkin & Thyme Country Loaf

Pumpkin & Thyme Country Loaf

Use fresh or canned pumpkin puree to give this beautifully soft loaf a nice orange tinge. Perfect for having with soup as the cooler weather sets in.

Prep: Feed your sourdough starter about 12 hours before you mix the dough.

Oval Timeless loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 55 Minutes

INGREDIENTS:

  • 100g sourdough starter
  • 100g pumpkin puree
  • 270-280g water
  • 500g high-grade, or bread flour
  • 10g cooking salt
  • 20g honey (or maple syrup for vegan)
  • 2-3 sprigs thyme, leaves picked

METHOD:

  1. Mix starter, water, salt, honey, thyme, and pumpkin together in a large bowl.
  2. Add flour and mix to a shaggy dough. Fold it over itself a few times to form a rough ball. Cover and rest for an hour.
  3. Bulk ferment, aiming to do about 4 sets of stretch and folds with 15-30 minutes between each set.
  4. Cover the bowl with cling film or a damp tea towel and let it finish bulk fermenting. This takes anywhere from 5-12 hours and will depend on the temperature in your home. Check for bubbly dough that has risen and domed.
  5. Tip out onto a clean bench and use a dough scraper to drag the dough towards you, forming a smooth ball. Rest 20 minutes.
  6. Flip the rested dough so the smooth side is down. Gently stretch it into a rough rectangle. Fold the top and bottom edges toward the center to form a slightly elongated log (envelope fold).
  7. Starting at one short end, roll the dough tightly lengthwise into a loaf shape, pinching the seam to seal. Place the loaf seam-side up in a floured banneton. Cover and refrigerate overnight.
  8. When ready to bake, preheat your Krustic Dutch oven in the oven for 45 minutes at 450°F. Score the loaf and bake covered for 30 minutes.
  9. Remove the lid and bake a further 20-25 minutes until perfectly golden.
  10. Cool completely before slicing.
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GALLERY:

NOTES:

  • Swap the thyme for rosemary if you have it, and add a little bit of garlic butter on top for a delicious fall treat.
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