Pumpkin shaped pumpkin sourdough bread

My blog : https://myloveofbaking.com/

Ingredients
350 g bread flour
100 g cooked pumpkin flesh
100 g water
+/-50g extra water
6 g salt
80 g mature sourdough starter
Method
1. Make the puree by blending the pumpkin with water. You can use store bought canned pumpkin puree instead. The hydration may vary, so be careful when adding extra water.
2. Mix the sourdough starter(levain) with pumpkin puree
3. Mix the puree and flour, mix with a spatula
4. Add the extra water a little at a time and mix to hydrate the flour
5. Using your hands mix further until a dough is formed. (dough will be slightly sticky)
6. Cover and leave to rest for an hour
7. Then add the salt and mix
8. Use slap and fold to further mix (wet your hands frequently)
9. Place in a greased bowl and leave to bulk for 45 minutes
10. After the rest fold the dough
11. Leave for another 45 minutes and perform a fold again
12. Repeat this once more
13. So, you give 3 folds at 45 minutes intervals
14. After the final fold cover and leave undisturbed for about 2 hours. (if your room temperature is very low, give this an extra hour)
15. The bulked dough should look puffed up and will be considerably grown
16. Pre-shape the dough and let is relax for about 20 minutes
17. Then shape and place in the proofing basket
18. Cover and refrigerate for retardation (for 18 – 48)
19. Before baking, preheat the oven to 450°F. Place the Dutch Oven in if using one.
20. Prepare the strings. Take 4 pieces of kitchen twine, 3 feet long each and tie them together at the center
21. Once the oven is ready, take the bread out, dust with flour and place the strings. Invert the bread onto a parchment so the bread is sitting on the strings.
22. Dust the top of the bread with flour and tie the opposite string ends loosely to divide the bread in to 8 sections. Make sure the sections are roughly the same size.
23. Score the bread and bake for 40 minutes in total. After the fist 20 minutes remove the lid of the Dutch Oven and reduce the temperature to 430°F and continue to bake till done
24. Once baked, remove from the oven and cut the strings off
25. Leave to cool completely before cutting into it

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Видео Pumpkin shaped pumpkin sourdough bread канала Vindi's Kitchen