This pumpkin shaped sourdough loaf is probably the most fun loaf of bread to make during fall and it is genuinely one of the most satisfying baking projects of the entire year. The same foolproof sourdough recipe I make all the time, shaped the same way, but tied off with kitchen twine before baking so it bakes into the most stunning pumpkin shape with beautiful defined ridges all the way around. A cinnamon stick pressed into the center right when it comes out of the Dutch oven becomes the stem and the whole thing looks so completely like a real pumpkin sitting on your counter that people genuinely do a double take before they realize it is bread. It is the kind of thing that makes your kitchen feel like fall arrived in the most beautiful and delicious way possible.
The twine technique is what makes this so magical and it is so much simpler than it looks. After the final proof and right before baking, you tie the kitchen twine around the outside of the dough in eight equally spaced sections pulling gently so the sections are defined but not so tightly that the twine cuts through the dough. The twine goes directly around the dough and the dough rises around the twine as it bakes into those gorgeous ridges that hold their shape beautifully even after the twine is removed. The result looks like something from a professional bakery and requires about two extra minutes of effort beyond your regular sourdough process.
Scoring matters differently on this loaf than on a regular sourdough. Rather than the long diagonal slash that opens up a standard loaf, score a small diagonals on each section so the dough maintains that round pumpkin silhouette as it bakes. Once the loaf is out of the oven, cut and remove the twine. Then use a small knife to cut an opening right up top and add the cinnamon stick. It should go in while the bread is still hot so it sets into that center hole as the loaf cools and stays perfectly upright like a real pumpkin stem.
This is the loaf to make for a fall dinner party centerpiece, for a neighbor gift that makes someone genuinely light up when they open the door, for Thanksgiving as the bread course that makes everyone reach for their phone before they reach for a slice, or honestly just for a Tuesday when you want your kitchen to feel like fall is doing its absolute best work. I like to slice it like a pie because the lines are already there for you as guides! And the flavor is exactly the same because the recipe is identical. The only thing that changed is the shape and somehow that changes everything about how special this loaf feels to make and to share.
Why You’ll Love This Recipe:
- The same foolproof sourdough recipe you already know and love becomes the most impressive and festive fall bake with two extra minutes of twine tying and one cinnamon stick
- The kitchen twine technique creates those beautiful defined ridges that hold their shape perfectly through the final proof and the full bake so the pumpkin silhouette is unmistakable from every angle
- This is the fall bake that makes people genuinely gasp when they see it and ask how you made it which is a completely disproportionate reaction to how simple the shaping technique actually is
- It slices and tastes exactly like your regular sourdough so the entire experience is a win from the first look to the very last bite
Key Ingredients:
- My classic foolproof Sourdough:ย The same recipe, the same process, the same timeline. Everything about making the dough is identical to your regular sourdough. The pumpkin shape comes entirely from how the dough is tied and scored before baking, not from any change to the recipe itself
- Kitchen twine:ย Eight pieces cut to the same length, each long enough to go around the loaf and tie securely on top. Natural unbleached kitchen twine is what you want here. Do not use synthetic string or anything with a coating that could release anything into the dough during baking
- A round banneton:ย The round proofing basket that gives this loaf its domed pumpkin base shape during the final proof. A round boule shape is essential for the pumpkin silhouette. An oval banneton will not give you the right shape regardless of how well you tie the sections
- A cinnamon stick:ย The stem that gets pressed into the center scoring right when the loaf comes out of the oven and it’s still hot enough to set the stick in place as everything cools. One full cinnamon stick is the right size for a full-size loaf and it smells incredible as the heat from the bread warms it
- A Dutch oven:ย The same one you use for every sourdough bake. The enclosed Dutch oven is what creates the steam environment for the first fifteen minutes that gives the pumpkin its beautiful golden blistered crust and allows those twine-defined ridges to set and hold their shape
Tips for Success:
- Tie the twine sections as evenly spaced as possible after the final proof for beautiful defined sections on your loaf.
- Pull the twine snug enough to create a visible indentation but not so tight that it cuts through the surface of the dough. You want gentle compression that the dough rises around, not a tight cinch that prevents the sections from puffing up properly
- Score each section of the pumpkin to get that beautiful design all around the pumpkin and still give it room to stretch.
- Press the cinnamon stick in the moment the lid comes off the Dutch oven while the bread is still actively baking in that uncovered final fifteen minutes. The hot dough will set around it as it finishes baking and the stick will be perfectly anchored when the loaf comes out
Storage:
Store pumpkin shaped sourdough bread cut side down on a cutting board or in a bread bag at room temperature for up to four days. Do not refrigerate as the fridge dries sourdough out quickly and significantly changes the texture of the crumb. For longer storage slice the completely cooled loaf and freeze individual slices in a zip lock bag for up to three months. Remove the cinnamon stick before slicing and keep it for display or save it for another use. Toast individual slices directly from frozen for the best result.
FAQ:
When exactly do I tie the twine?
Tie the twine right before you bake it after the final proof. Tie the sections evenly around the dough into eight defined sections. Then bake as usual and when the loaf is out of the oven, snip each piece of twine and remove before slicing.
Do I remove the twine before or after baking?
Remove the twine right after the loaf is removed from the oven. Carefully snip each piece of twine and peel the twine off the loaf – it might feel a little sticky but should come off without ripping the bread.
Can I add anything to the dough to make it look more like a pumpkin color?
Yes. A small amount of pumpkin puree worked into the dough during the stretch and fold process gives the crust a slightly warmer golden hue after baking. Start with two tablespoons and work into the dough during the second stretch and fold. It adds a very subtle flavor and a slightly richer color without significantly changing the texture or the rise. The pumpkin flavor is barely detectable but the color difference is a really beautiful touch for this specific loaf.
Pumpkin Shaped Sourdough Bread
Equipment
- 1 Dutch Oven
- cooking twine
- wicker basket or banneton
- bread lame
Ingredients
For the Levain:
- 14 g active starter
- 68 g warm water
- 68 g bread flour
For the Dough:
- all of the levain
- 290 g warm water
- 13 g coarse sea salt
- 450 g bread flour
Extras:
- cinnamon stick for the stem
Instructions
Day 1
Activate your starter:
- Feed your starter in the afternoon (if youโve been storing it in the fridge) and before you go to bed, make your levain.
- Make your levain: In a separate jar, combine 14g active starter with 68g warm water and 68g bread flour. Keep on counter covered with a towel overnight to rise.
Day 2
Make your dough:
- In a large mixing bowl, mix 290g warm water, 13g sea salt and all of your levain until salt and starter are dissolved and there are no clumps.
- Add 450g bread flour and stir until dough is shaggy and there are no exposed flour bits. Let rest on counter, covered for 35 min.
- Perform your first set of stretch and folds, sprinkling in chopped rosemary on each fold. Perform 4 sets of stretch and folds allowing the dough to rest 35 min between each round. Here is a video explaining what this looks like: CLICK HERE
- Allow your dough to rest and bulk ferment for 5-8 hours until your dough has increased by 50%. You know itโs ready when you shake your bowl and the dough jiggles and shows bubbles on the top and when pressed, makes an indent and slowly disappears. This will depend on the temperature of your kitchen and humidity where you live. Sometimes I put mine covered in the oven with the light on!
- Once the bulk fermentation is done itโs time to shape. Dump your dough out onto the counter and gently pop any bubbles you see. Stretch the top of the dough up and fold it in to the center of the dough. Do the same with the bottom and then the sides. Flip your dough over and cup your hands around the dough, gently twisting and pulling it down toward you. Let it rest on the counter for 20 min.
Final Shape:
- Flip your dough over so the seam is up. Stretch your dough into a chubby rectangle. Stretch the top of the dough up and out and then bring it to the center of the dough. Repeat with all 4 sides. Flip dough over and cup your hands around it, pulling it down and towards you while turning counter clockwise like before. Flip the dough upside down into a wicker basket or banneton (seam side up) and gently pinch the seam closed. Cover with a towel or plastic (I like using a shower cap) and refrigerate overnight for 12-36 hours for the final fermentation.
Day 3
- Preheat your oven to 500F with your dutch oven inside for 30 min minimum. (45-1 hour is ideal)
- Cut 4 pieces of cooking twine about 18″ long.
- Arrange the twine on a floured surface or your silicone bread sling making a cross with two pieces and then an “x” with the other two. The strings should resemble a star.
- Flip your dough out onto the floured surface or silicone bread sling (seam side down) on top of the strings (ideally with the center of the loaf in the center of your midpoint)
- Bring opposite ends of the strings up and around the dough, tying a knot in the middle and trimming the extra. You should have 8 sections after completing this.
- Using a bread lame or sharp knife, score your dough. I like to make alternating diagonal slashes through each of the 8 sections.
- Transfer your loaf to your dutch oven and bake with the lid on for 15 min.
- Take the lid off and lower the temperature to 450F and bake for another 20 min or until golden brown.
- Remove loaf from the dutch oven and let rest until completely cooled on a rack. (this step is super important! wait until the bread has fully cooled, 2-3 hours before slicing.)
- Cut a small hole in the top of the loaf and press a cinnamon stick in for the stem.
- Enjoy! (Store in a bread bag or box for up to 1 week.)
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