Pumpkin Spiced Emmer & Rye Sourdough

Everyone seems to have their own staple sourdough recipe. I love to change mine up each time I bake, but this will always be a seasonal favourite.

If you are interested to know more about my services, please get in touch

sourdough, sourdough recipe, wild yeast, easy sourdough, pumpkin spice, pumpkin spice bread, homemade bread, baked from scratch

Yield: 2 Loaves

Author: Suze Morrison

Print

With ImageWithout Image

Pumpkin Spiced Emmer & Rye Sourdough

Prep time: 3 H & 30 MCook time: 55 MinInactive time: 24 HourTotal time: 28 H & 25 M

Everyone seems to have their own staple sourdough recipe. I love to change mine up each time I bake, but this will always be a seasonal favourite.

Ingredients

Levain

• 25g Sourdough Starter, fed the night before and refrigerated
• 100g Rye Flour
• 100ml Water

For the Dough

• Levain from above
• 800g Strong Bread Flour
• 100g Dark Rye Flour
• 100g Emmer Flour
• 1tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Ground Ginger
• Pinch Ground Cloves
• Pinch Ground Allspice
• 20g Salt
• 735ml Water, body Temperature

Instructions

1. Early in the morning, make the levain. Add the starter to the water and whisk to dissolve and aerate. Add the flour and work into a stiff paste. Cover and set aside for 3 hours.
2. Meanwhile, make your Autolyse. Add the dry ingredients, aside from the salt to a large bowl and add 700ml Water. Mix well with your hands to hydrate. Cover and set aside. Add the remaining 35ml Water to the salt and set that aside separately.
3. Once you levain is ready, mix it into the dough and leave, covered with a towel for 2 hours, somewhere warmish helps.
4. Add the salt mixture and work in with your hands, leave for 30 minutes, again covered with a towel.
5. Stretch and fold the dough 4 times then cover.Repeat thus every 30 minutes for a total of 4 stretch and folds.
6. Weigh the dough and split evenly into two batches, each weighing approximately 980g.
7. Shape on the bench into a round and leaveun covered to rest for 30 minutes.
8. Shape the dough, stitch, and invert into 2floured bannetons. Cover and leave at room temperature for 90 minutes.
9. Place on the top shelf of your refrigerator (the warmest part) and leave for 10-12 hours.
10. The next morning, preheat your oven 230C. Heating a cast iron pot helps.
11. Invert the loaf into the pot (you can bake the second one afterwards) score and bake for 55 minutes. Remove and allow to cool completely before slicing as this allow the moisture to disperse.
12. Slather in butter and enjoy.

https://gourmetglow.co.uk/recipes/pumpkin-spiced-emmer-rye-sourdough