Okay, Pumpkin

I just finished a project that I started about 10 years ago… Way before I had kids. But I’m not going to tell you about that yet! You might have to wait another 10 years… or at least another week. Julius and I have been alone since last Friday and despite my suggestions we had a pretty low key weekend. I offered to go to the Boston museum of science but Julius said it was too far and just wanted to stay home. (This was after he told me he wanted to drive to Sugar and Daddy O’s house.) Instead we went to the library and then made dumplings which honestly isn’t too bad of a day. Wait can we go back to the kids not wanting to do fun stuff for a second? I asked Julius and Patricia if they wanted to get a birthday bear from build a bear the other day and they both said no. What?! Since when? So we just .. didn’t go. I’m as surprised as you are.

In other actual fun news I joined a book club. A smut book club. I honestly might not read enough smut for this book club (I know, hard to believe) but it’s been a great place for romance recommendations and everyone is super nice and fun. I got a pin and a sticker when I joined! These girls are legit!

So I wanted to do a tutorial for some fun bread I’ve been making this fall. I made 5 of these pumpkin loaves in the last couple months and I think they came out really cute.

Pumpkin Sourdough Loaf (or half loaf)

• 1 recipe sourdough just out of the fridge (step 6)
• cotton butcher’s twine
• More flour and rice flour
• a large pretzel rod

I have been making the King Arthur No Knead Sourdough for quite a few months now and I have made some adaptations to the recipe. Honestly this is what works best for me. I have also tried baking it with some of the techniques I learned in the King Arthur Baking class I took with success but those are a bit more laborious so for just one load I recommend sticking to the Dutch oven method.

Start preheating our oven to 500F. Remove the dough from the fridge and turn out onto a floured countertop. (If making a half loaf divide in two.) Let sit on the counter for 10 minutes or so until the dough warms up a bit. Then shape into a boule. I find the easiest way to do this is to pull a bit of dough from the sides of the dough into the center to form a circular shape.

Next flip your shape upside down onto the counter in a place where there is no flour; you want friction with the counter for this bit. Put your hands together on the counter as if you were going to sweep a bunch of flour into your lap. Then use this motion to draw the loaf towards you as you spin the loaf gently. Turn the loaf a half turn and repeat that motion. This should create some tension in your dough and the loaf will hold it’s shape. Note: If you aren’t getting any friction pat the surface with a damp cloth (not wet) then try again.

Flour your bread proofing basket of choice (I used to use a bowl with a towel to great success but I caved and I bought a basket and liner with the same amount of success). I know the KA baking class discouraged this but I find a super fine layer of rice flour works the best to prevent sticking, but I recommend you try what works for you. The way I get the rice flour in such a fine layer is by shaking it all over the bread form then use a spoon in a circular motion to scrape off as much as possible off the liner.

Place your shaped bowl into the bread form. (Make sure the side that was in contact with the counter is now facing up.) Let sit in a warm place for 1 hour. (I put mine on top of our oil burner…)

While you’re waiting for your dough to warm up, flour your string. Cut 3 lengths of string about 24″ each. Dampen very slightly then toss in flour. Toss in flour again right before the hour is up**.

Prepare the dutch oven. Place the strings across the dutch oven forming 6 equal wedges.

Invert loaf onto your hand and place gently down on top of strings. Draw each set of string ends up around the loaf (you should NOT pull them tightly, you want them just resting against the dough) then tie in a bow. Repeat for all 3 strings.

Grab your scoring tool (I use just a razor blade from my Leaf razor). In each wedge score 3 upside down v shapes.

Place cover on dutch oven and put in preheated 500F degree oven for 20 minutes.

Lower the temp to 475F and continue to bake for 15 minutes (10 minutes for half loaves).

Lower the temp to 450F and continue to bake for 15 minutes (10 minutes for half loaves)

Remove the cover and bake for 15 more minutes (10 minutes for half loaves). At this point check if it’s done (if you aren’t sure because you haven’t baked bread often, you can use a thermometer – it should be around 210F in the center)

Remove the strings then let cool. When ready to serve break a pretzel rod in half and insert in center of the loaf to look like a stem.

**I’ll be honest, I still get some cotton fibers on my loaf even with this method. So make sure you’re using 100% natural fiber string.