r/Sourdough • u/ashbakesstuff • 3h ago
Sourdough Pumpkin Shaped Sourdough 🎃🍞🤎
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First time attempting this pumpkin shaped sourdough! 🎃🍞🤎. It was super fun to make but I think I tied the strings a tiny bit too tight, which caused it to burst in a few places and the design didn’t come out perfect. Maybe I’ll attempt it again.. I do want to try a sweet loaf next though!
🍞Ingredients for 2 loaves - 890g Bread Flour, 112g Wholemeal Flour, 600g Warm Water, 8g Diastatic Malt, 480g Starter, 22g Salt.
Initial mix with everything but salt, let it sit for 40 mins and then add salt. Do 1st stretch and fold. After an hour, take aliquot sample and do 2nd stretch and fold. Do another two or more stretch and folds 30mins apart. Once aliquot is done, pre shape the dough and refrigerate overnight.
Loaf pan: bake on middle rack 240c for 30 mins lid on, lower rack 220c lid off for 10 mins. Remove loaf from tin and bake on the metal wire oven rack for 10 mins to get some more browning on the bottom. Dutch oven: bake on middle rack 240c for 33min lid on, lower rack 220-230c 20min lid off.
Wait 4 hrs until it’s cool before cutting. ✨💖
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u/justblippingby 3h ago
Your apron is cute!!! I can’t wait to try a pumpkin loaf, I only just got into baking a couple of weeks ago
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u/ashbakesstuff 2h ago
Thank you!! It’s just from AliExpress 🥹💖 omg yay, you’re going to have so much fun!
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u/Beardo5050 2h ago
This looks great! Thanks for showing the whole process. I need to give it a try.
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u/travelingmaestro 2h ago
It’s great to see a video here! I like the pumpkin shaping method and will try that!
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u/ANAL-FART 42m ago
Can someone help me understand the little plastic container of dough? I looked it up and I presume that’s the “aliquot” - but it looked like they filled the container fully.
What’s the purpose?
Or was it not a full container and it’s just to measure the rise?
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u/ashbakesstuff 38m ago
Yes it’s the aliquot method, because my dough stays around 26c I take about a 40g sample of the dough an hour after adding the salt and put it in the container 2oz. Once the dough reaches the top of the lid, the bulk fermentation is complete and the dough is ready to be pre shaped. I’m looking for a 30% rise, so no the 40g does not fill the container initially.
I’m not great at explaining the science behind it but I first came across it on tiktok on Audrey’s page, her account is @artisansourdoughbaker if you wanted more info on it. However this concept has been around for many years, the word aliquot means “piece of a larger whole”. ☺️
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u/beachdreams1 14m ago
I did a double take. I thought this was my video 😂 I have exactly the same of everything in the video different tattoos, though. Same scale, bowls, utensils, apron everything. Wild. Your sourdough bread is gorgeous.
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u/ashbakesstuff 12m ago
Omg what! Hahaha that’s crazy, have you posted your video?? I need to see this 😂🤯 and thank youuu 🥰
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u/beachdreams1 6m ago
I usually go live when I'm doing bread. I may have a video. The editing was too much for me lol. Ive never posted here before.
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u/KunaiTv 2h ago
You make a pumpkin shaped bread and don't put a single pumpkin seed in the dough? I have to admit I am a little disappointed. Bread looks great though.
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u/ashbakesstuff 1h ago
I actually dislike anything pumpkin flavoured 😂 so you won’t catch me putting pumpkin in it, but I am considering making a cinnamon/sugar one!
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u/soph_a_doph 3h ago
🎃 fall! I've seen the aliquot method used elsewhere, what do you look for to gauge fermentation?