Roasted Garlic and Pumpkin Bread

Roasted Garlic and Pumpkin Bread

If you want to feel winter warmth in a bite, look no more because you found it. This bread recipe is the ideal fall/winter bread, not the easiest it'll take time, but the longer the food takes to get ready the better it will taste.

The recipe is your classic sourdough recipe, except for the roasted garlic and the pumpkin. Give it a try and Enjoy!!!

Ingredients:

• 120 grams of active sourdough starter
• 310 grams of lukewarm water
• 500 grams of AP flour
• 16 grams of salt
• pumpkin 
• a garlic head 

Instructions:

-Roast the pumpkin and the garlic head.

-Mix in the pumpkin purée and roasted garlic together.

-In a bowl, add the sourdough starter and the water. Mix it well before adding in the flour.

-Add the flour and the salt, then mix using a spatula- 

don’t over mix.

-Cover the dough with a wet towel for an hour.

-After the hour is over, stretch and fold every 15 minutes.

-Repeat the process for 5 to 6 times.

-Transfer the dough to a clean bowl to rest for 6-12 hours.

-Once done resting, place and flour your dough on your counter to stretch.

-Add the pumpkin purée to the dough and start shaping.

-Transfer the dough to your cast iron and allow to rise.

-Heat your oven and cast iron.

-Bake your dough with the lid on for 20 minutes at 260 C.

-Remove the lid for the next 20 minutes and reduce the temperature to 230 C.

-Wait for the bread to cool down completely.

-Serve and Bon Appetit!!