How to make pumpkin sourdough bread

Recipe :
✔️267 gr bread flour(89%)
✔️33 g whole wheat flour(11%)
✔️180g water(60%)
✔️90g pumpkin purée
✔️60 gr levain(20%)
✔️6 gr salt(2%)
💡10 pm feed starter 1:10:10 ( 3.5 gr starter:35 gr flour: 35 gr water) temp 76-78F
💡7.30 am next day mix flour with water( autolyse 30 min )
💡8 am add starter( 60gr) to the dough( starter was on its peak 10 hours old), mix (stand mixer on low speed for 1 min)
💡8.30 am add salt and pumpkin purée mix ( stand mixer on low speed for 2-3 min until well incorporated .)
💡9am, 9.40 am, 10.20 am 3 stretches and folds 40 min apart, leave dough untouched for 40 min. Temp 78-80F
💡11am do preshaping .
💡11.30 am shaping. Leave shaped dough in the proofing basket for 15 min.
💡11.45 pm put the dough to retard in the fridge for 12-16 hours.
💡 next morning Oven 500 F , bake straight from the fridge ,with closed lid 15min, open lid 450 F for 20 min. Enjoy 🙌
Please check my Instagram page @natashas_baking for more recipes

[@maryshaffer7300]

Found you on Instagram and you tube today. Subscribed to your channel. Thank you for all your lovely recipes. Going to try the pumpkin bread.

[@natashas_baking]

Mary Shaffer thank you so much! I’m really happy to be helpful 🙏😊

[@kevinjohnston4923]

That’s a lovely-looking loaf!

[@rosaligeorg9312]

Молодцы!!!! 🙏♥️

[@edwinlegaspi6832]

So great. Simple and effective!

[@natashas_baking]

Edwin Legaspi thanks much, Edwin!

[@jupeter24]

I love this idea~! I can't wait to buy your book for my nieces!!

[@jgentry7201]

Beautiful bread, as usual. Following you on Instagram. Thank you for the recipes, instructions, and techniques. You are a gem!

[@natashas_baking]

J Gentry thank you so much for kind words and for following! It means a lot 🙏🙌

[@unknownvideo5748]

So pretty 😍❤

[@swollenknees]

Very nice. Ням ням

[@A.hamadah]

Thanks for sharing ,, good luck and blessings for your KZbin channel 👏🏽👏🏽..

[@natashas_baking]

thank you for following and for kind words ))))

[@xyzO2]

❤️🍁🌿✨

[@user-jh9nu8qo1b]

Удачи вашему каналу! Следую за вами в инстаграмм, вы умница-красавица,руки золотые! Добавьте уверенности в голос))) Хлебушек потрясающий!!!

[@natashas_baking]

Юлия ,спасибо большое за вашу поддержку🙌

[@quet6014]

Oh gosh, looking at your dough, I think I have been under proofing my dough during bulk...😭 although they tasted just fine, just not as big loaf. I will definitely keep a closer eye on my dough from now on. It’s winter here so maybe it’s not rising as much during the 6 hour bulk as expected.

[@natashas_baking]

QUE T what temperature do you keep your dough for bulk ferment. 72-76F - 6 hours should be fine. If it lower, so you’ll need to add more time.

[@quet6014]

The temp here drops to about 8-10 degrees Celsius at night (10-12pm) when I’m doing the last 3 hour bulk. I leave my dough in the microwave and I have no idea what temperature it is inside the microwave. I will definitely extend bulk time in my next loaf. I notice your dough is much more puffy and airy. I love your recent recipe with butter. My fav. Thanks.

[@natashas_baking]

QUE T winter time, I put my dough in the oven with light on! It creates perfect 72-74F. If it’s still cold, you can put glass full of hot water inside the oven too , it will create warmer temp.

[@user-ey5md8gv9e]

Наташа, инстаграм глючит, не могу там ставить лайки с браузера. Хлеб супер!

[@natashas_baking]

Татьяна, спасибо 🙏

[@user-bn7kd1bg7t]

На русский язык перевод сделайте пожалуйста, чтоб рецептами пользоваться.

[@envt]

You are cute

[@Marg876]

Наташа, вы русская, акцент не пропал, продублируйте пожалуйста на русском языке ваши видео❤