Sourdough Pumpkin Bread 70% Hydration

 If I found a pumpkin on the farm

and I made it 
into a lovely, crisp and delicious
loaf of bread.

 If I used the seeds
 to make it crunchy inside

and my house smelled like autumn,
If I brewed the coffee you love

and made some tea

If I have honey and butter...

I would love to have you here

Would you come and

Eat Bread With Me?

Ingredients:  

Starter

• 50 g of Mother Starter (100% hydration) 66.6%
• 75 g of Pumpkin Water 100%
• 25 g of Whole Wheat Flour 33.3%
• 50 g of Bread Flour 66.6%
• Total 200 g 265%

Final Dough

• 200 g of Starter 45.5%
• 200 g of Pumpkin Water 45.5%
• 40   g of Whole Wheat Flour  9%
• 400 g of Bread Flour   90.9%
• 160 g of Pumpkin Puree 36.3%   
• 30   g of Pumpkin Seeds 6.8%                         
• 10   g of Salt 2.3%
• Total 1040 g 236.3%           

Method :

• Cut up your pumpkin in about 8 pieces, remove the seeds and bake the seeds at 350°F until crisp.  Boil the pumpkin pieces with skin until tender. Puree 160 grams of skin and pulp with a fork and save it. You can make soup with the leftover.

• Mix all the starter ingredients in a bowl until well incorporated. Cover the bowl with plastic wrap and leave at room temperature until it nearly doubles in size. I left mine overnight. 
  
• When your starter is doubled in size, mix together, in a separate bowl the pumpkin water, flour and pumpkin puree until well incorporated. Let it rest for 40 minutes (Autolyse).  

• After 40 minutes mix all the ingredients together.  Don't forget to add salt and pumpkin seeds. Mix it until well incorporated by hand or mixer. I mixed by hand for about 6 minutes. 

• Stretch and fold 3 times, 30 minutes apart. If you are going to make the bread without overnight refrigeration, stretch and fold again, shaping the dough  and let it proof for about 2 hours  or until it nearly doubles in size. If refrigerating overnight (how I made mine), let it rest for 30 minutes after the 3rd stretch and fold, shape and refrigerate. Next day, take dough out the refrigerator just as you preheat your oven.

•  Preheat oven to 500°F about 20 minutes before baking, more if using a baking stone. Just before baking, score the dough, reduce temperature to 450°F and bake for first 15 minutes with steam. Rotate after 15 minutes and reduce temperature to 420°F continue baking another 30 minutes or until it gets a dark brown color.