Pumpkin Seed Sourdough Bread
Category: Yeasted Breads
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 400g |
| Sourdough starter | 90g |
| Water | 300g |
| Fine salt | 12g |
| Pumpkin seeds | 30g |
| Additional flour | q.b. (as needed for shaping) |
Instructions:
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Preparing the Dough:
In a large mixing bowl, combine the flour and water. Start mixing with your hands and knead for approximately 5 minutes until you achieve a smooth, soft dough. The dough should be well-integrated but slightly sticky at this stage. Cover the bowl with a clean kitchen towel and allow it to rest for 15 minutes. -
First Fold:
After the dough has rested, perform the first fold by gently pulling the outer edges of the dough towards the center, creating folds in the dough. Continue this for 2–3 minutes until the dough is firm and begins to pull away from the sides of the bowl. Cover with the towel and let it rest for another 15 minutes. -
Second Fold:
After the resting period, repeat the folding process. Fold the dough again for 2–3 minutes, and cover it with the towel to rest for another 15 minutes. -
Third Fold:
For the final fold, repeat the same process of folding the dough. This final fold ensures the dough is fully developed. Let it rest under the towel for another 15 minutes. -
Resting the Dough:
Once the folding is complete, gently shape the dough into a ball by rotating it within the bowl. Cover with plastic wrap or a damp towel and allow it to rest at room temperature until it has doubled in size, about 1–2 hours. -
Cold Fermentation:
Transfer the dough to the refrigerator and allow it to rest for 18 hours. This cold fermentation will help develop complex flavors in the bread. -
Shaping the Dough:
After the fermentation period, take the dough out of the refrigerator. It will still feel cool and firm. Place the dough on a lightly floured surface and gently stretch it into a rectangle measuring about 30×20 cm (12×8 inches). Fold the top edge towards the center and then fold both short sides towards the center, forming a packet. Flip the dough packet over and gently shape it into a tight ball by rolling it between your hands. -
Final Proofing:
Prepare a bread pan (or a small bowl) by lining it with a clean kitchen towel dusted with flour. Place the shaped dough seam-side up in the prepared pan and cover it with the towel. Let it proof for about 1 hour at room temperature, then transfer it back into the refrigerator for 2 more hours. -
Preheat the Oven:
While the dough is undergoing its final proof, preheat your oven to 250°C (480°F) on static heat. Place your baking sheet or Dutch oven inside the oven while it preheats to ensure it reaches the correct temperature. -
Baking the Bread:
Once the oven has reached temperature, carefully remove the hot pan from the oven. Lightly dust the baking surface with flour, then place the dough onto the pan. Using a sharp blade or knife, score the top of the dough to allow it to expand during baking.Bake the bread for 45 minutes at 250°C (480°F), or until the crust is golden and crisp. If you want a more pronounced crust, you can spritz the oven with water a couple of times during the first 10 minutes of baking.
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Cooling:
Once the bread is baked, remove it from the oven and allow it to cool on a wire rack before slicing.
Tips & Variations:
- Storage: This sourdough bread will stay fresh for 2–3 days when stored in an airtight container or wrapped in a clean kitchen towel.
- Seed Variations: You can experiment by swapping the pumpkin seeds with other seeds such as sunflower or flax seeds for a different texture and flavor profile.
- Crust: If you prefer a softer crust, cover the bread with a towel as it cools, which will soften the crust slightly.
Enjoy this homemade, rustic pumpkin seed sourdough bread with your favorite spreads, or as a hearty accompaniment to soups and stews. The tangy depth of the sourdough starter, combined with the crunch of pumpkin seeds, makes this bread a delightful treat at any meal.
