I remember being very taken with the stunning orange colour the last time I made Sourdough Pumpkin Bread. That was a huge 1.6 kg baby. This time, I halved the recipe (flour used: 50g strong wholemeal, 170g plain flour, 200g bread flour), and made 2 petite 400g boules to try out my new prezzies….pulp bannetons…yeah! The pumpkin was drier and I had to almost double the water just so that all the flour could be incorporated. The print for the coiled basket came out fine, but all the weave pattern in the other basket was not discernable upon baking.
Light soft crumb with uneven medium-sized holes; stayed moist the next day. Taste-wise, sourness is a 3 on a scale of 5, though I wish some pumpkin taste came through; as it were, the pumpkin was more for the colour (and its nutritional value, of course). Perhaps, if I used butternut?? Also, I’m thinking, if that is the case, some addition of spice would be nice.