Pumpkin-shaped Sourdough Loaf

This recipe and all of the photos are by Tess Cummings, daughter of Janie'’s Head Miller. The combination of High-Protein and Red Fife flours, plus the pumpkin shape, make this the perfect fall loaf of sourdough!
 Tess based the recipe on Cecilia'’s Sensible Sourdough, but used 1/3 Red Fife to boost the autumnal flavors and get the toasty caramel notes in the crust.

Ingredients

1. Mix the starter (or yeast) and tepid water together. Add the flours and mix until they are just incorporated. Cover and let the dough rest in the bowl for about an hour.

2. Turn the dough out onto the counter and pat out until about an inch thick. Sprinkle the salt all over the dough and lightly press it in with your very wet fingertips.

3. Form the dough into a round ball and do 2 or 3 sets of stretch and folds (or coil folds) to strengthen the dough. To do the stretch and folds, imagine the dough as a clock. At 12 o’clock grab the dough and gently stretch it up and over itself, pressing it gently back into the ball. Repeat the process at 3, 6, and 9 o’clock. Cover and let rest for about half an hour between each folding set.

4. After the last series of folds, cover the dough with a damp towel and allow it to rise. This can vary from 3 hours in a warm house, to overnight in the refrigerator.

5. Divide the dough into 2 equal pieces and shape to make nicely rounded boules.

6. Let the dough proof about an hour at room temperature. The loaves are ready to bake when approximately doubled, and when you press on the surface of a loaf, your finger leaves an indentation.

7. Pre-heat the oven with the Dutch Oven inside to 450F. Give the loaves one final shaping with wet hands to tighten the boules.

8. Tie four pieces of kitchen twine loosely around the loaf, and generously sprinkle with “Everything Bagel”, golden flax seeds, and/or pepitas.

9. Score the loaf with a vertical slash between each of the strings.

10. Place in the hot Dutch Oven and bake at 450F for 25 minutes with the lid on. Take the lid off and bake another 15-20 minutes at 425F, or until the crust is nicely browned.

11. Remove the loaves from the Dutch Oven and allow them to cool for a bit, peel the strings off, and stick a cinnamon stick in the center as a “stem.”