Sourdough Pumpkin Bread

A tangy sourdough loaf lightly sweetened with squash.

Bake the loaf in a Dutch oven.

Let the bread cool before slicing.

Ingredients

• 120g sourdough starter

• 350g pureed pumpkin or other squash

• 100g whole wheat flour

• 300g all-purpose flour

• 20g salt

Instructions

1. Combine all of the ingredients in a large bowl. Knead until a smooth dough forms.

2. Place the dough in a well-oiled bowl, cover, and let rise for 12 hours or until slightly puffy.

3. Shape the dough into a ball and place it in a lightly floured proofing basket. Cover it and let the dough rise for 4 hours.

4. Preheat the oven to 475 F. Place a Dutch oven in the oven to heat up.

5. Carefully remove the Dutch oven from the oven and transfer the dough to it. Cover and bake for 35-40 minutes.

6. Let the bread cool before slicing.