*click here to link to King Arthur Sourdough Starter
Sourdough, Pumpkin, Rosemary, & Dried Cranberry Bread
Ingredients
- 1/3 cup bubbly active sourdough starter (fed about 4-8 hours before starting)
- 1 1/4 cups lukewarm water
- 1 cup pumpkin puree scant
- 1 Tablespoon molasses
- 4 cups white flour
- 1/2 cup rye flour
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon ground cinnamon
- 1/4 cup dried cranberries
- 1 Tablespoon fresh rosemary leaves
Instructions
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In a large bowl, whisk together the starter and water. Stir in the pumpkin puree and molasses until just combined.
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Stir in the white flour, rye flour, Kosher salt, and cinnamon and dried cranberries. Mix until just combined and then finish with your hands for form a rough dough. Cover with a damp towel and rest in a draft-free area for 1 hour.
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Once the hour has passed, use damp hands to pull up the dough and push it back down in the center. Keep doing this until you've folded the dough 4 times. Then let the dough rest for another 30 minutes. Repeat this process of stretching, folding, and resting every 30 minutes for 2 hours.
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Once the 4 turns and 2 hours are up, let the dough rest for another hour. Then do 2 more sets of turns every 30 minutes for 1 more hour.
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Dump the dough onto a floured counter. STrech and lift the dough 4 times, Keep dividing the dough back into the center and then shape the dough into a round. Keep your hands lightly floured to keeping working the dough into a round shape. Then move the dough into a proofing basket lined with flour. Or use a medium bowl lined with a floured tea towel. Cover the dough with a very lightly dampened tea towel and put the bowl in the fridge overnight or for 8-10 hours, but no more than 24 hours.
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Preheat the oven to 500℉. Place the Dutch oven and the lid in the oven for 30 minutes to preheat the pan. Then cut a round of parchment paper in the same shape as the bottom of the Dutch oven, or a little bit bigger.
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Turn the dough out onto the counter and gently rub flour over the entire loaf. Then open the oven and remove the lid from the Dutch oven. Put the loaf on the parchment paper and then carefully place the dough into the Dutch oven. Sprinkle the top of the dough with fresh rosemary leaves. Cover the Dutch oven with the lid and bake for 2 minutes.
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Reduce the heat to 450℉ and bake for another 10-15 minutes, until the crust is a deep brown, almost golden but not burned. Remove the Dutch oven from the oven and then remove the bread loaf. Allow the loaf to cool on a wire rick for 1 hour before cutting.
