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It wouldn’t be fall without pumpkin shaped sourdough bread! Creating a pumpkin-shaped sourdough bread is a delightful way to celebrate the autumn season. This charming bread makes for an appealing centerpiece at any fall gathering and adds a festive touch to your table. Below, you’ll find a step-by-step guide to crafting your own pumpkin-shaped sourdough bread at home.
6 Quart Enamel Cast-Iron Dutch Oven
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Buy Now → Prepare the dough
Find my FOOLPROOF SOURDOUGH BREAD RECIPE and detailed instructions on how to prepare the dough HERE.
Create the pumpkin shape
- Cut 4 strings of cooking twine to approximately 30 inches.
- Soak the strings in a small dish with a bit of oil to prevent sticking while baking.
- Place a piece of parchment on the counter and sprinkle with a bit of flour.
- Evenly place the strings down on the parchment in a criss cross placement.
- Gently place the dough on the parchment and strings. Carefully make sure the spacing remains even.
- Begin to tie each string making sure they are all equally tight. Do not to over-tighten. A little bit of slack is good.
- Cut off the excess string.
- Gently dust the boule with flour in between each wedge before scoring.
- Score the boule inside of each wedge shape. Lots of little scores will allow the bread to release steam without any big splits.
- Make any minor adjustments to your string spacing. Uneven spacing will give you an lopsided pumpkin shape.
Bake
- Remove the preheated dutch oven from the oven. Then, gently transfer the parchment and dough into it and cover with the lid.
- Follow the baking instructions detailed HERE.
Serve
- When the bread is fully baked, remove it from the dutch oven. Place on a cooling rack and allow it to cool for 5-10 minutes before removing the strings. Gently snip the strings with scissors and carefully peel them away.
- Optional: Add a cinnamon stick in the top for the pumpkin stem. Use a knife to stab a little hole in the top and then push the cinnamon stick into the hole.
