I made this bread today, with my own pumpkin puree and walnuts instead of pumpkin seeds. Amazing flavour! The crust was crunchy and the crumb fluffy and moist, just how I like it. Thank you for the great recipe!
Thank you for mentioning Tivoli. I was a toddler when my family lived in Copenhagen and Tivoli is one of the few memories I have left of Denmark 40 years later!
Hey Sune . After watching you compare melted butter vs. kneaded butter it inspired me to use milk for 50% hydration 25% whole wheat dough because my tap water is chlorinated and I did not have the time. It is now my favorite bread. The pumpkin bread looks great.
Hey Sune! Wanted to take a minute to thank you, last month I decided to start selling my loaves locally, your recipe for chocolate sourdough was a hit! I modified it a bit to give it more of a mexican vibe, added piloncillo(a local variation of molasses), cinnamon, coffee and clove. Now I was just thinking of changing it to more seasonal flavours and you give us this video, I'll try it soon, loved the idea of adding pumpkin seeds, I might sweeten it a bit with piloncillo, though. Saludos from México!
Hey Sune You weigh your weigh in gold. After four failed attempts with other recipes, I made a last ditch attempt with this recipe and for the first time my dough was good for handling. First time ever it passed the windowpane test and I was able to shape the loaf. All my other breads ended up as pan breads as they were too wet to hold it together. This one looks like it should, though i skipped the string. Thank you from the bottom of my heart and will try your other recipes.
Hi Sune, thank you for sharing and teaching this recipe. I baked and gave away to my friends. They loved it, even when they took several days later to eat it, it was still soft crumbs and crusty. I chopped the pumpkins into cubes and baked it instead of purée. It looked pretty with yellow/orange bits and green pumpkin seeds in the bread. I’ve also added cinnamon & nutmeg powder into the recipe. Then stuck a cinnamon stick and a small bay leaf. It looked pretty and cute. Palm sized 111g pumpkin buns. Thank you!😃
This is an amazing bread. I didn’t have cinnemon sticks so I shaped and used bread baskets instead . The pumpkin addition creates a soft and beaufiul bread. I urge everyone to try it!
Can't wait to try this out! Possible Experiment: What effect does freshly milled whole wheat have on the bulk, bake, and taste of bread? I have a friend that got into milling and their first fully milled whole wheat was a disaster. Why did the fresh flour act so different? Thanks for all you do Foodgeek!
That bread really does look delicious, may I suggest you try butter then sprinkle sugar mixed with allspice or nutmeg for a more delicate flavor. Cinnamon seems to overpower other flavors. Allspice and nutmeg are old world spices that you might enjoy.
Sourdough bread is so much better to eat as the gluten is partially broken down....making it easier for our digestive system! Love it...🙏❤️🇨🇦 Ps. All the data you gave makes it truly “geeky”....my science brain could not help it but laugh 😆 out loud! ❤️
@@Foodgeek interesting! Thanks! Maybe placing the strings on top of the boule, then putting the peel on top top sandwich it in for the flip. Cheers, and keep up the great content!
Well, my mistake was not looking at the video before reading the recipe. You listed pumpkin seeds as pumpkin seeds and not pepitas, so I used the full roasted and salted pumpkin seeds we have in the US for snacking which are great to snack on but miserable in bread. Fortunately this was just a sample batch to see how the design came out.
Shelled should be fine. Roasted too. The purpose of the soaker is to not take hydration out of the dough when you add them. Nuts are very dense and don't need to be soaked 😊
I love those Margarete bowls, have two of them myself bought in Denmark. But I recently learned that Melamin leaks chemicals when in contact with hot or even boiling water. Just fyi...
Does your salt contain an anti-caking agent? I use coarse sea salt because I don't know if the anti-caking agent in fine sea salt would affect my starter...but coarse sea salt really needs to be dissolved in a portion of the water first.
I buy pumpkin seeds a lot. They are in the hull and slightly salted. I presume the seeds you recommend are hulled and unsalted. I think salted seeds would be a mistake.
Hi Sune. My pumpkin sourdough bread is more sour than usual, why is this? What can I do to lower the acidity? For some reason it feel souerer in this bread than in the normal white.
Food geek makes some strudel with pumpkin but with sourdough starter the one that you would discard when you make a sourdough starter you need to discard some this is my question to you please thank you kindly 🙏 domenico monteleone from Canada 🇨🇦
Strange experience with this one when I tried it just now: 1. Very poor gluten formation, never passed the window pane test (I used Rye instead of wholemeal): 2. Incredibly sticky even though I reduced water and had very dry purée: the boule was unshapable with no gluten tension; 3. The bulk ferment took an age to even start, and then suddenly it doubled in size (starter was active and peaking when I added to the flour). I think this could be adapted into a great brioche, though.
Wahid Emran as and when I try it again, I don’t anticipate any issues. Simply curious as to why sometimes something “works” and there is the rare occasion when it doesn’t, for no apparent reason.
@@symetryrtemys2101 yes I agree, for this I added extra pumpkin paste but reduced the amount of water as a result. The dough doesn't behave as a regular sourdough dough would though. The stickyness, rise etc, but still after baking the only difference I noticed was that it wasn't as big as a normal loaf would be. Ps. In future I would roast my seeds beforehand, rather than putting them in raw.
So I made a loaf. Tastes terrific but many of my seeds seemed to have settled to the bottom. Not sure how to prevent that. Did I leave on the peel too long before putting in oven? photos.app.goo.gl/DuVmj9GsAAervN5g9
How long did you leave it on the peel? Also, they should have been at the top when you had it in the banneton, was the dough very slack? It looks great :D
@@Foodgeek Thanks. You are a great mentor. I thought my oven was not preheated so I left on the peel probably for 20 minutes. I cut your recipe exactly in half so it should be 70% hydration. I proofed in the banneton for about 10 hrs in the fridge. However, there were less seeds on the bottom when I looked again after posting so maybe it was fine.. I think I got a lot of loft too. I want to try again and use the cord a little tighter to see if I can get a more spherical shape. Thanks for all your videos. We enjoyed it with spaghetti squash and marinara for no-meat Monday tonight.
This was an OK recipe. I did not like that the pumpkin seeds were not bound better into the dough. I think it might be good to add a little reserved flour to the wet seeds giving them a layer of sticky goop and binding them to the dough. When eating the bread the seeds came loose and slipped slimily around in my mouth. Dough glue might prevent that.
It came from Ireland, not England and went with people from Ireland to northern America not with people from Great Britain because it wasn't a tradition from Great Britain
I made this bread, but with some tweaks: chopped fresh sage instead of pumpkin seeds folded in; bulk fermented to 50%; shaped in a batard rather than a boule; sprayed water on top before putting it in the Dutch oven, then a generous application of poppy seeds and a sprinkling of red pepper flakes on top, score and bake. Beautiful yellow colour, good oven spring, yummy with the poppy seeds and little peppery tastes. I've made it with pureed roasted pumpkin, then with a roasted butternut squash when the pumpkin was all used up. I haven't noticed any pumpkin or squash taste in the bread though.
Pumpkin are squash. They’re all members of the same plant family. Generally (in Australia at least) we refer to the ones that don’t store long as “squash” and the ones that will keep over winter or in long storage as pumpkins. A butternut is on this basis a pumpkin, but a zucchini/courgette is a squash.
@@queeniemarkham8022 Being from the wrong side of the planet must make ya'lls blood run out of your brains. Pumpkin is a very specific type of squash. Acorn, butternut, spaghetti, and kabocha are not, I repeat NOT pumpkins. Also just teasing about the brain blood thing I didn't mean it. But in the US a pumpkin really is a very specific squash that is round and rotund with ribbing.
How about some sourdough bread with carob flour experiments? I'd love to see how high % you would be able to use and still get good gluten development.
Love your videos but I would like to add that the thumbnails are not my favorite. They come off as silly and as skillful a baker as you are, the clickbaity nature of the thumbnails is beneath you and your otherwise fantastic channel. Being nit picky so apologies but I dig the channel so much that I wanted to comment
![F.HERO Ft. JSPKK x ลำไย ไหทองคำ x M-PEE - ไม่สนิทบิดหมด (Thai Riders Anthem) [Official MV]](http://i.ytimg.com/vi/kPJZ0UihBfk/mqdefault.jpg)
I made this bread today, with my own pumpkin puree and walnuts instead of pumpkin seeds. Amazing flavour! The crust was crunchy and the crumb fluffy and moist, just how I like it. Thank you for the great recipe!
Thank you for mentioning Tivoli. I was a toddler when my family lived in Copenhagen and Tivoli is one of the few memories I have left of Denmark 40 years later!
Even though I grew up pretty poor, my Mom would always save up so she could take ma and my sister to Tivoli every year :)
Hey Sune . After watching you compare melted butter vs. kneaded butter it inspired me to use milk for 50% hydration 25% whole wheat dough because my tap water is chlorinated and I did not have the time. It is now my favorite bread. The pumpkin bread looks great.
Hey Sune!
Wanted to take a minute to thank you, last month I decided to start selling my loaves locally, your recipe for chocolate sourdough was a hit! I modified it a bit to give it more of a mexican vibe, added piloncillo(a local variation of molasses), cinnamon, coffee and clove.
Now I was just thinking of changing it to more seasonal flavours and you give us this video, I'll try it soon, loved the idea of adding pumpkin seeds, I might sweeten it a bit with piloncillo, though.
Saludos from México!
Hey Sune
You weigh your weigh in gold. After four failed attempts with other recipes, I made a last ditch attempt with this recipe and for the first time my dough was good for handling. First time ever it passed the windowpane test and I was able to shape the loaf. All my other breads ended up as pan breads as they were too wet to hold it together. This one looks like it should, though i skipped the string. Thank you from the bottom of my heart and will try your other recipes.
Hi Sune, thank you for sharing and teaching this recipe. I baked and gave away to my friends. They loved it, even when they took several days later to eat it, it was still soft crumbs and crusty. I chopped the pumpkins into cubes and baked it instead of purée. It looked pretty with yellow/orange bits and green pumpkin seeds in the bread. I’ve also added cinnamon & nutmeg powder into the recipe. Then stuck a cinnamon stick and a small bay leaf. It looked pretty and cute. Palm sized 111g pumpkin buns. Thank you!😃
This is an amazing bread. I didn’t have cinnemon sticks so I shaped and used bread baskets instead . The pumpkin addition creates a soft and beaufiul bread. I urge everyone to try it!
How pumpkin-y was the taste? Could you taste it or mostly it was just softer and moister because of it?
Can't wait to try this out! Possible Experiment: What effect does freshly milled whole wheat have on the bulk, bake, and taste of bread? I have a friend that got into milling and their first fully milled whole wheat was a disaster. Why did the fresh flour act so different?
Thanks for all you do Foodgeek!
I absolutely LOVE that look - i an going to have to try this myself. Thank you for sharing.
Thank you , great bread. My favourite flavour. So easy. Perfect crum and crust.
Love it 😍 I will definitely try!
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.🖤:)
Great video Sune! Do you think adding cinnamon and other holiday spices to this recipe would make it taste good as well?
Depends if u want it for savoury or not. That might be nice with squash or pumpkin soup. Or maybe jam.
I added cinnamon to mine and it was really great
I always incorporate pumpkin pie spices into my SD Pumpkin Pie Loaves: cinnamon, ginger, cloves, nutmeg, and a dash of cardamom.
Great video and idea. I know what I will be giving as gifts for the holiday.
Just tried recipe and results were great 👍 trying to tag Instagram with image. Keep the great recipes coming!!
I went to Tivoli once at Halloween when working in Kobenhavn .. great fun....
Those fermentation bubbles are gorgeous, not covered up with rice flour.
I have to try this one. It looks yummy, I have pumpkin on hand and Halloween approaches. lol
Ohh I think my wife will require I attempt this. :) Also, I think the linked recipe is still the "Artisan" recipe instead of the pumpkin one.
one word : wonderful , on a second ==> on top !
That bread really does look delicious, may I suggest you try butter then sprinkle sugar mixed with allspice or nutmeg for a more delicate flavor. Cinnamon seems to overpower other flavors. Allspice and nutmeg are old world spices that you might enjoy.
I know you said link was fixed but it still isn’t. Love everything you do. Thank you so much for doing all the - what if - I always think about.
Try now 😊
@@Foodgeek THANK YOU. works now (for me)
Yes- thank you! First thing tomorrow I’m making this.
Yum, I have a bunch of puréed pumpkin in my freezer. I may try this with yeasted bread, as I’m kind of over sourdough for now.
How dare you 😂
@@wahidemran833 I know. I had to think twice about even typing that. Thank heaven people don’t know my address, or I might be in danger. 🙃
I love it. I am going to make it. Thank you so much!!!
Hey I just put a sourdough in the oven to shape like that. No pumpkin in it though. Maybe I'll try the pumpkin next week. Hope it comes out ok.
I tried this recipe and got amazing results, next time I want to experiment with a sweeter version
Sourdough bread is so much better to eat as the gluten is partially broken down....making it easier for our digestive system! Love it...🙏❤️🇨🇦
Ps. All the data you gave makes it truly “geeky”....my science brain could not help it but laugh 😆 out loud! ❤️
Wow...can’t wait to try this...thank you so much.
So creative!! 😃
Thanks for this video man. I’m doing a cool series on Instagram and this video answered a few questions I had. Keep up the good work! 😁
Thank you they are absolutely gorgeous. Need to try this 🎃😋😊
Gibbon guitars!!! Need a butterscotch teley
Who's the responsible for the photography this time? Plus artistique !
Love all of your videos....but can I ask what the great music is?
Thanks for showing the tediuos process of removing the butchers twine.
Any thoughts on how to make it easier?
Great contents as allways. Thx
Thanks for leaving the string removal in. I'll be skipping that step and telling people to use their imagination haha ;)
Looks great. Have you tried adding spices like a pumpkin pie spice mix?
Could you just lay the strings on the peel first in the radial pattern, plop the dough on, then bring the strings up and tie?
You all are obsessive...me too.
I tried it. You still have to filddle around with the string placement, so this seemed easier 😊
@@Foodgeek interesting! Thanks! Maybe placing the strings on top of the boule, then putting the peel on top top sandwich it in for the flip. Cheers, and keep up the great content!
@@Foodgeek agreed tried that too and was a complete mess. The way Foodgeek shows it seems to be best.
@@dnxtbillgates or tape the strings to the peel.
Sune what string did you use? I bought some butchers twine from Amazon and it stuck to the bread leaving a moldy looking lint on it.
Well, my mistake was not looking at the video before reading the recipe. You listed pumpkin seeds as pumpkin seeds and not pepitas, so I used the full roasted and salted pumpkin seeds we have in the US for snacking which are great to snack on but miserable in bread. Fortunately this was just a sample batch to see how the design came out.
I'm making this today. Almost forgot to soak the seeds. :)
Sorry guess I missed the baking directions. Will certainly try this.
Amazing bred!
This looks so amazing!
Trying to hit a deadline by EOD.
Foodgeek: How to make sourdough Pumpkin Bread
... more important
always come here to procrastinate myself
Looks delicious as always
What fun! I love this!
Do you think shelled, or possibly roasted pumpkin seeds would work fine? What is the purpose of the soaker for seeds and nuts in bread baking?
Shelled should be fine. Roasted too.
The purpose of the soaker is to not take hydration out of the dough when you add them.
Nuts are very dense and don't need to be soaked 😊
@@Foodgeek THANK YOU!
Lovely
Love this channel
Would omitting the pumpkin seeds impact the other ratios at all?
I love those Margarete bowls, have two of them myself bought in Denmark. But I recently learned that Melamin leaks chemicals when in contact with hot or even boiling water. Just fyi...
According to their website they can take something at 100°C for up to 15 minutes :)
What brand and model is the large Combo Cooker??? That looks amazing.
its called a challenger bread pan, its very nice but VERY expensive
It is very expensive, and very nice: fdgk.net/buy-challenger-bread-pan-butter-pumpkin-bread 😊
Foodgeek 0
The recipe link is not working. The one in the description is for your base recipe and the one in the top card is for a link that doesn't work.
I can't but be struck by the similarity to the ancient fossilised bread found in Pompei...
Posted early! Looks beautiful!
Does your salt contain an anti-caking agent? I use coarse sea salt because I don't know if the anti-caking agent in fine sea salt would affect my starter...but coarse sea salt really needs to be dissolved in a portion of the water first.
Use whatever salt you want. It won't affect your starter either way 😊
@@Foodgeek Excellent, I'll grab some fine salt next time!
looks awesome!! the recipe link is not correct :)
Thanks. I fixed it.
I buy pumpkin seeds a lot. They are in the hull and slightly salted. I presume the seeds you recommend are hulled and unsalted. I think salted seeds would be a mistake.
You are correct 😊
OK, how many guitars do you have and where do you store them all?!
Hmm... I’m tempted to add some cinnamon sugar to this recipe when I try this!
Sounds delicious 😍
Love it 🖤
Hey what's that large cast iron dutch oven? Looks awesome.
This one: fdgk.net/buy-challenger-bread-pan-butter-pumpkin-bread 😁
@@Foodgeek thanks man, that's a pricey bit of kit!
Yes, it's not cheap. You can get great oven spring at a fraction of the price 😊
Is there any way I can freeze the dough? I would like to be able to give to friends and they could bake it in their ovens.
Hi Sune. My pumpkin sourdough bread is more sour than usual, why is this? What can I do to lower the acidity? For some reason it feel souerer in this bread than in the normal white.
How do you make the stem?
Food geek makes some strudel with pumpkin but with sourdough starter the one that you would discard when you make a sourdough starter you need to discard some this is my question to you please thank you kindly 🙏 domenico monteleone from Canada 🇨🇦
The final loaf has a beautiful, glossy crust. Why didn't the loaf stick to the banneton? I didn't see you use rice flour.
Good gluten development and I am using a liner 😊
@@Foodgeek what kind of liner?
Wow, hvor lækkert og festligt!
Excelente👏👏👏👌
Strange experience with this one when I tried it just now: 1. Very poor gluten formation, never passed the window pane test (I used Rye instead of wholemeal): 2. Incredibly sticky even though I reduced water and had very dry purée: the boule was unshapable with no gluten tension; 3. The bulk ferment took an age to even start, and then suddenly it doubled in size (starter was active and peaking when I added to the flour). I think this could be adapted into a great brioche, though.
Everything went fine for me. About to put it into the oven, can't wait
Wahid Emran as and when I try it again, I don’t anticipate any issues. Simply curious as to why sometimes something “works” and there is the rare occasion when it doesn’t, for no apparent reason.
@@symetryrtemys2101 yes I agree, for this I added extra pumpkin paste but reduced the amount of water as a result. The dough doesn't behave as a regular sourdough dough would though. The stickyness, rise etc, but still after baking the only difference I noticed was that it wasn't as big as a normal loaf would be. Ps. In future I would roast my seeds beforehand, rather than putting them in raw.
You should tell how long it has to bake for.
how do I get the written recipie
Click the link in the description :)
So I made a loaf. Tastes terrific but many of my seeds seemed to have settled to the bottom. Not sure how to prevent that. Did I leave on the peel too long before putting in oven?
photos.app.goo.gl/DuVmj9GsAAervN5g9
How long did you leave it on the peel?
Also, they should have been at the top when you had it in the banneton, was the dough very slack?
It looks great :D
@@Foodgeek Thanks. You are a great mentor. I thought my oven was not preheated so I left on the peel probably for 20 minutes. I cut your recipe exactly in half so it should be 70% hydration. I proofed in the banneton for about 10 hrs in the fridge. However, there were less seeds on the bottom when I looked again after posting so maybe it was fine.. I think I got a lot of loft too. I want to try again and use the cord a little tighter to see if I can get a more spherical shape. Thanks for all your videos. We enjoyed it with spaghetti squash and marinara for no-meat Monday tonight.
Or try to lower the hydration. Pumpkin puree is 90% water, so you could easily go to 60%
This was an OK recipe. I did not like that the pumpkin seeds were not bound better into the dough. I think it might be good to add a little reserved flour to the wet seeds giving them a layer of sticky goop and binding them to the dough. When eating the bread the seeds came loose and slipped slimily around in my mouth. Dough glue might prevent that.
It came from Ireland, not England and went with people from Ireland to northern America not with people from Great Britain because it wasn't a tradition from Great Britain
🤤
And I just opened a can of pumpkin puree :-)
has anyone made this? And if so, what is your review on taste, recipe ease, etc.
I made this bread, but with some tweaks: chopped fresh sage instead of pumpkin seeds folded in; bulk fermented to 50%; shaped in a batard rather than a boule; sprayed water on top before putting it in the Dutch oven, then a generous application of poppy seeds and a sprinkling of red pepper flakes on top, score and bake. Beautiful yellow colour, good oven spring, yummy with the poppy seeds and little peppery tastes. I've made it with pureed roasted pumpkin, then with a roasted butternut squash when the pumpkin was all used up. I haven't noticed any pumpkin or squash taste in the bread though.
No crumb shot?!
But, most importantly: can you eat it with butter? 😉
👏🏻👏🏻👏🏻👏🏻👏🏻😀
30cm is 12 inches.
wrong recipe linked
Just be aware that canned "pumpkin" puree is actually butternut or some other squash and not pumpkin.
Pumpkin are squash. They’re all members of the same plant family. Generally (in Australia at least) we refer to the ones that don’t store long as “squash” and the ones that will keep over winter or in long storage as pumpkins. A butternut is on this basis a pumpkin, but a zucchini/courgette is a squash.
@@queeniemarkham8022 Being from the wrong side of the planet must make ya'lls blood run out of your brains. Pumpkin is a very specific type of squash. Acorn, butternut, spaghetti, and kabocha are not, I repeat NOT pumpkins. Also just teasing about the brain blood thing I didn't mean it. But in the US a pumpkin really is a very specific squash that is round and rotund with ribbing.
How about some sourdough bread with carob flour experiments? I'd love to see how high % you would be able to use and still get good gluten development.
Love your videos but I would like to add that the thumbnails are not my favorite. They come off as silly and as skillful a baker as you are, the clickbaity nature of the thumbnails is beneath you and your otherwise fantastic channel. Being nit picky so apologies but I dig the channel so much that I wanted to comment