Pumpkin Spice Sourdough Batards or Rolls
Prep: 15 mins + rising time | Cook Time: 16 or 35 mins | Course: Baked Goods | Yield: 18 rolls or 2 batards
Tender pumpkin and spice, sourdough bread, perfect for the season. Shape it into pumpkin rolls or 2 free-form batard loaves. Inspired by Lisa Bass Of Farmhouse on Boone https://www.farmhouseonboone.com/pumpkin-sourdough-bread/#wprm-recipe-container-38354
3 ½ cups flour
2 tsp salt
1 tsp pumpkin Spice
1 cup water
½ cup sourdough starter
½ cup pumpkin puree
2 Tbsp olive oil
In a large non-metalic mixing bowl, whisk flour, salt, and spice together. In a measurer, whisk water, starter, pumpkin, and olive oil together. Pour the liquid mixture into the flour and mix with a rubber scraper into a shaggy dough. Continue to mix just until the dough comes together with your hands. Allow to rest for 30-60 minutes. Pull dough up on one side and allow it to fold over itself (stretch and fold), continue with the other 3 sides envelope style. Do this 3 more times every 30 minutes. Cover with a lid, plastic wrap, or a towel and allow to bulk ferment for about 6-8 hours or overnight, less time on a warm counter, or longer in the fridge for a cold ferment.
Pull dough out onto a clean rolling surface that is lightly dusted with flour. With your hands, roll the dough into a log shape. Then slice with a bench scraper into 18 equal pieces, roll them in the palm of your hand to shape it into a ball. Place smooth side-up onto a parchment or silpat-lined baking sheet. Cover with plastic and allow it to rest for 2-3 hours on a warm counter.
Conversely, if you want batard-style loaves, press the dough into a rectangle. Then fold it over itself into 3rds, roll it up and shape it into a ball, then cut it into half and stretch and roll each into the batard loaf shape. Place smooth side-up onto a parchment or silpat-lined baking sheet. Cover with plastic and allow to rest; 2-3 hours on a warm counter.
Preheat oven to 375*. Place baking sheets into the oven. Bake for 16-20 minutes for the rolls or 35 minutes for the two batard shapes. Check to see that the bread is done with an insta-thermometer. The minimum temperature should be 190*.
