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: feeds ourdough starter approx 12 hours before beginning.

oval Timeless Loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL8 Hours, 55 Minutes

INGREDIENTS:

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

METHOD:

  1. Mix starter, water and pumpkin together in a large bowl.
  2. Add flour and mix to a shaggy dough. Fold over on itself a few times to form a rough ball. Cover and rest an hour.
  3. Bulk ferment, aiming to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
  4. Place the cling film or a damp tea towel over your dough 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 rested dough over, stretch our slightly then shape into a loaf using the clasp method and place in a floured banneton. Stitch top together then place in fridge overnight.
  7. When ready to bake, preheat the Krustic in the oven for 45 minutes. Score the loaf and bake covered for 30 minutes.
  8. Remove lid a bake a further 20-25 minutes until perfectly golden.

GALLERY:

NOTES:

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