Pumpkin Seeded Cranberry Sourdough
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I’ve been baking sourdough on a regular basis for almost a year now. I was looking for some new inspiration when my mom bought me Artisan Sourdough Made Simple for my birthday and let me tell you I could not have been more excited. I’m still working my way through the recipes in the book, but so far they definitely do not disappoint.
One of the first loaves I baked was the Seeded Pumpkin Cranberry. I had previously discovered a love for cranberries making a cranberry pecan loaf and with it being Fall (my favorite season where I go absolutely pumpkin crazy) it seemed like an obvious choice to start with.
Not only is the loaf delicious with the sweet cranberries and just a hint of pumpkin, but it is by far one of the easiest loaves I’ve made. There’s no need to watch the clock or do a set of folds every half hour. Simply mix the dough and let rest for approximately an hour before mixing in the cranberries. Then cover the dough and let it rise for 6 to 8 hours. It really doesn’t get any simpler than that when it comes to sourdough!
Pumpkin Seeded Cranberry Sourdough Bread
Ingredients
- 250 grams (plus 1 tbsp) warm water, divided
- 184 grams pumpkin puree
- 50 grams active sourdough starter
- 500 grams bread flour
- 9 grams fine sea salt
- 130 grams dried cranberries
- 12 grams dark brown sugar
- 5 grams vanilla extract
- 1/4 tsp pumpkin pie spice
- 75-100 grams pumpkin seeds
Instructions
- In a large bowl whisk together 250 grams warm water, pumpkin puree and sourdough starter. Add flour and sea salt and mix until the flour has been fully incorporated. Cover and let rise at room temperature for 45 minutes to an hour.
- While the dough rises add dried cranberries, dark brown sugar, vanilla extract, pumpkin pie spice and remaining 1 tablespoon of water to a small bowl and mix.
- After the dough has rested add the cranberry mixture in three equal intervals kneading between each addition. This ensures that the cranberries are more equally distributed within the dough. Once the cranberries have been fully incorporated cover the dough and let it rise, at room temperature, for an additional 6 to 8 hours.
- Once the dough has doubled in size prepare a batard shaped proofing basket by either lightly flouring it or lining it with a tea bowl. Pour the pumpkin seeds out onto a flat surface and pat into a thin, even layer.
- Turn the dough out onto a lightly floured surface and shape into a batard (oval). To shape the dough fold the right side over to the middle of the dough, leaving roughly 1/3 of the dough uncovered. Repeat with the left side of the dough. To understand this process think of folding a letter. Using both hands grab the top of the dough and stretch gently up and away before rolling it towards you. Continue to roll the dough into a tube being sure to create as much tense as possibly by tucking the dough in tightly as you roll. Let the dough rest on it's seam. Pinch both ends of the batard to close the open seams.
- Brush the dough with a damp pastry brush to create a thin layer of water. Using a bench scrapper gently pick up the dough and place it, wet side down, on the pumpkin seeds. Rock the dough back and forth and side to side to get it evenly covered. Using a bench scrapper once again gently pick up the dough and place it seam side up in the prepared proofing basket. Cover and refrigerate for 10 to 12 hours before baking.
- Preheat oven and dutch oven to 450F. Turn dough onto a sheet of parchment paper and score, top to bottom, using a bread lame or serrated knife. Bake with the lid on for approximately 50 minutes. Remove the lid and bake for another 10 minutes or until the internal temperature has reached 205F.
- Remove the loaf from the dutch oven and allow to cool on a wire rack for one hour before slicing.
Notes
- The resting times noted in this recipe are based on a room temperature of 74F. Room and water temperature, as well as a variety of other factors, could affect how fast or slow your dough rise. Keep that in mind!
- When stored in the refrigerator this loaf can last up to two weeks, but it's so delicious it will be gone way before then.
This recipe was adapted from one included in Artisan Sourdough Made Simple.