Our kitchen of the month chose a rustic pumpkin shaped and pumpkin based sourdough loaf for us to make this month! Of course I have seen posts decrying the PSL, (pumpkin spiced latte), crazed autumn lovers for a few weeks now. Rest assured, this is not PSL flavored if you don't go for that, and it easily could be if you do! Since I had already done a large pumpkin sourdough loaf before, I decided to go with something a little more compact this time. I think they look quite like the Jack-Be-Little mini decorating pumpkins you can find in the produce section with the decorative winter squash.
|My full sized pumpkin sourdough, pumpkin shaped loaf.
Myself, being a wayward babe, I chose my own pumpkin sourdough recipe, but you can check out our original full sized recipe, variety of grains, and excellent shaping pictures on the host's post. (Mine has a smaller yield and is enriched with the use of butter and milk.) For the following recipe, since you are starting it the night before, it doesn't really matter if the starter has been fed just recently. I might not use a completely old and hoochy starter, but if it's been in the fridge for a week or so since feeding, it should still be fine. Just might take a little longer to fully perk. Mine hadn't been fed for at least a couple weeks.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place 4 pieces of string on your work surface, first in a cross, then an X, for eight equal divisions into a star shape. Place a dough ball, smooth side-down, onto the center point. Carefully and firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors. (Do not tie the string too tight, just evenly against the surface of the dough.)
Place each tied roll, knot side down, onto a prepared baking sheet. Repeat with remaining strings and dough balls.
Let rolls rise for about 30 minutes or until they are slightly puffy against the strings.
Shape the reserved dough into "stems" and place them on the sheet next to the rolls. The shapes should endeavor to be like little cones with a wider end and a narrow end. (Pumpkin stems attach at the wide end, but it doesn't have to be a huge difference.)
Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
Remove from the oven and let cool enough to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Peel as far as possible and if the strings have baked into the sides, the strings may be pulled through from the bottom. Cut a small hole in the tops of each roll and press "stems" into each hole, wider side down. Transfer pumpkin rolls to a serving platter.
|These were just lovely with baked potato soup!
|Leftover dough yumminess.
The rest of the Bread Baking Babes
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
- Karen's Kitchen Stories - Karen