Fall inspired Pumpkin shaped sourdough bread, make with your own sourdough loaf recipe, or flavor with pumpkin puree, pie spices and top it with a Cinnamon stick for the pumpkin stem. This fall inspired favorite brings sourdough bread to a whole new level.
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, “Take, eat; this is My body.” Matthew 26:26
After developing my new Fall Spiced Pumpkin Sourdough recipe, I decided to take it to church to get my church family to test it for me. On the way there I heard a beautiful song in which the Lord gave me great encouragement for the season I am in. “Jesus is the bread of life” He is all we need in this life and the next.
The encouragement came at just the right time, as usual. It’s no coincidence that I had a bag full of delicious pumpkin spiced samples to share that day. God is so Good
This was such a fun loaf to play with. Making beautiful bread is so easy, but that little extra effort really takes a loaf of sourdough to the next level.
Is Sourdough bread healthier for you than yeast breads?
In short, yes. The fermentation process allows for the grains nutrients to be more available to our bodies, easier to digest, and less likely to spike glucose levels. For more in-depth information on this topic, see my post “Is Old Fashion Homemade Sourdough Bread Healthier Bread?”
Another source I found simple and helpful is a post over at healthline.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here
Type of Twine for Pumpkin Shaped Sourdough Bread
Twine matters. Do not use regular Jute Twine! Trust me on this! It leaves behind a bad flavor and tiny hairs get baked into the bread. I won’t mention how I learned this…
Is Jute Twine soaked in a weird chemical? I dont think I want to know, but im pretty sure the answer is yes.
Make sure your twine is 100% bakers twine and suitable for baking at high temps.
Buy 3mm thick, food grade cotton, biodegradable bakers twine. It’s a nice thickness.
I now have 3 different twines. First, the Jute twine, I had on hand, ehem… (clearing throat). The second I bought and feel that it was too thin at 1mm thickness. The 1mm is probably better suited for tressing a chicken or tying up sausage links. My third attempt is 3mm, it’s sturdier, and will hopefully be less likely to bake into the bread.
Shaping Tips you may need to know first
- Generously flour your loaf to help prevent the strands from sticking to the top and sides of the baked bread. Even with the thinner twine, the loaf that was well floured was easy to remove. On the loaf I baked with less flour, however, the twine stuck like crazy and pulled away part of the bread.
- Leave a piece of Parchment Paper between your dough and twine to prevent the twine from baking into the bottom and bottom sides of your loaf. The parchment paper also helps prevent the bottom from over browning and makes it easier to place the loaf into the hot dutch oven.
- Don’t tie the twine too tightly. You want it to stay in place without cutting into the unbaked loaf. The pumpkin shape will come with the rising in the dutch oven.
- Be sure your starter is active and you use a preheated dutch oven with lid.
Tools you will need
Large Mixing bowl, I have the 4qt pyrex glass bowl and an extra large plastic one that I use. 3
Sage Leaves or other beautiful edible leaves
whisk, I love my dough whisk that came with my banneton set and lathe
How to tie your Pumpkin shaped sourdough bread
To form the Pumpkin shape you will need 4 strands of bakers twine, about 30″ long. Give yourself extra to work with. These loaves are on the larger side, you need longer twine. The first few times, I didnt give myself enough twine to work with. You can always cut off the excess.
Lay your string out in an asterisk * shaped pattern.
I prefer to lay all the strings out before involving the dough because its easier to put my dough down on the twine then tie the strands, as opposed to tying each string, one at a time.
Place your loaf and parchment paper on top of the twine.
Next, draw up the top and bottom strands and tie those first. After, the side strands, making a plus sign.
Now tie the two diagonal strands opposite ends. Place each strand under the two tied strings, crossing them and tying them around the already tied strings this way the strings won’t shift.
Adjust any strands that look unevenly placed.
Score your loaf and pop it in your preheated Dutch oven.
Here’s my video on how to tie a pumpkin shaped loaf of bread.