Pumpkin Sourdough (No Recipe)

Pumpkin Sourdough // Mono + Co Pumpkin Sourdough // Mono + Co Pumpkin Sourdough // Mono + CoPumpkin Sourdough // Mono + CoPumpkin Sourdough // Mono + Co

No recipe because while mixing the dough, I got lost halfway jotting down how much flour I have topped up.  Did I stop after 2 tablespoons? Or was it 3?  But I remember starting the mixture with 270g of flour.  Without adding water, the dough was already wet with liquid from the starter, pumpkin, and honey.  I enjoyed the bread: sweetness from the pumpkin that ends with tangy flavor. Crumb is moist and slightly burnt crust was thin and flavorful.  Definitely worth trying again to find out the amount of flour I added.

Ingredients + steps for my future reference:
+ plain flour, unknown amount
+ 150g fed starter
+ 120g mashed steamed pumpkin
+ 2 tablespoons raw honey
Mix and left to autolyse for 1 hour.
+ 1/4 teaspoon sea salt
Knead with mixer until the salt is incorporated into the dough.
+ 18g cold cubed butter
Knead till window pane stage.
Transfer to a covered container and leave in the fridge for 1 day.
Next day, remove from fridge, shape the dough gently into a ball, creating a smooth and stretched outer surface.
Line the bottom of a dutch oven with rice flour.  Place the shaped dough inside, dust surface of dough with rice flour, score the loaf to liking and bake covered for 40 minutes in a preheated oven at 250C.  I made a 30 degree cut to create “ears”.
After 40 minutes, remove the cover and bake for another 20 minutes at 220C.  When done, transfer the bread to a rack to cool completely, at least 1 hour, before slicing or serving.

Pumpkin Sourdough // Mono + Co

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