Lavender Quinoa Pumpkin-Shaped Sourdough Bread
This delightful, pumpkin-shaped Lavender Quinoa Sourdough Bread brings a touch of whimsy and beauty to your fall gatherings. More than just a delicious addition to the table, it serves as a stunning centerpiece and a conversation starter. Infused with Suncore Foods® Snow Quinoa Flakes, Autumnal Baked Sweet Potato Yam Powder, and Lavender Flower Buds, this charming loaf captures the essence of the season. A simple slice, toasted and spread with a hint of butter, transforms into a heartwarming treat that delights both sweet and savory lovers alike.
Ingredients
1000g sourdough artisan dough, ready for 3 coil folds (it would be good to use a higher hydration dough something above 75% hydration as the lavender and quinoa absorb a lot of water)
6 teaspoons Suncore Foods® Lavender Flower Buds
12 teaspoons Suncore Foods® Snow Quinoa Flakes
12 teaspoons Suncore Foods® Autumnal Baked Sweet Potato Yam Powder
Butchers twine 4 pieces about 18-24 inches long
1 stick of cinnamon
Directions
1. Before your first coil fold, sprinkle 2 teaspoons of Suncore Foods® Autumnal Baked Sweet Potato Powder, 2 teaspoons of Suncore Foods® Snow Quinoa Flakes, and 1 teaspoon of Suncore Foods® Lavender Flower Buds evenly over the top of the dough. After sprinkling, perform the coil fold. Allow the dough to rest for 30 minutes, then repeat this step two more times.
2. Once your loaf has completed its bulk fermentation, gently tip the dough out onto a lightly floured counter. Carefully shape it into a very loose rectangle, taking care not to degas the dough. Then, sprinkle 4 teaspoons of Suncore Foods® Autumnal Baked Sweet Potato Powder, 4 teaspoons of Suncore Foods® Snow Quinoa Flakes, and 2 teaspoons of Suncore Foods® Lavender Flower Buds on top.
3. Fold the dough by folding the right side into the middle, then fold the left side on top of the right side. Roll the dough starting at the end closest to you and rolling the dough away from you into a log.
4. Gently pull along the counter to shape it into a round loaf ( boule) and then place it in a round basket and cover it in the fridge overnight.
5. The next morning preheat your oven and Dutch oven. Pop your loaf in the freezer for 30 minutes.
6. Cut your strings, and lay them on top of each other on your parchment paper or baking mat at 180, 135, 90, and 45 degrees you will end up with a star shape (if you choose to dust your loaf with flour or a colored powder do so now) -Carefully place your dough in the center and tie the opposite strings to each other on top and in the center of the loaf, leave a little room for your loaf to expand.
7. Once you have tied all the strings, gather the loose ends tie them into a knot, and cut loose ends.
8. Now is the time for scoring, to avoid the loaf bursting, score a triangle or leaf shape at each triangle section about ¼ in deep, paying mind not to cut through the strings. You can stop here or continue to decorate how you like!
9. Bake your loaf as usual, a 5-minute expansion score ( just re-cutting those deep triangle or leaf shapes) can help your loaf not to burst.
10. When done baking remove the strings and cut a small hole in the crust to insert the cinnamon stick!