Welcome back to Casa Califano! In this video we are fulling embracing fall & cozy soup season 🍂😌! I will be showing you step-by-step how to create these adorable mini pumpkin shaped sourdough bread bowls. These tiny bread pumpkins not only look super cute, but are delicious and functional. Use these to serve soup at a cozy fall dinner party or freeze the extra and have a bread bowl anytime you want one! Lets get baking! 🎃🍞✨

*I N G R E D I E N T S :

d o u g h
1000g bread flour
200g active sourdough starter
700-750g water
22g salt

e x t r a s
Avocado oil (or any cooking oil)
Butchers twine

. . . . . . . . .

S T A R T E R P R E P :
The night before baking mix together 50g of sourdough starter, 100g of water, and 100g of flour. Allow the sourdough starter to rise on the counter overnight. In the morning is should be doubled in size, active, and bubbly and ready to use in your dough!

R E C I P E :
Add 200g of active sourdough starter into a large mixing bowl.
Add 700-750g of water (warmed to about 85°f).
Mix together sourdough starter and water until most of the sourdough starter has dissolved into the water.
Add 22 of salt.
Add 1000g of bread flour (keep your scale set to g and measure out 1000g rather than measure 1kg, it is more accurate to measure in grams).
Mix until all of the flour is fully hydrated 3-5 min.
Rest the dough on the counter covered with a damp dish towel for 1 hour.
Stretch and fold the dough 4 times every 30 minutes for 2 hours. Cover the dough with a damp dish towel between every stretch and fold.
After 2 hours of stretch and folds rest dough for approximately 1- 3 hours (you may need longer depending on the temperature of your home and how active your starter is).
Flip dough out of your bowl on the counter and divide your dough into 8 pieces approximately 250g each.
Shape dough pieces into mini boules and place in a banneton in the fridge overnight.
The next morning preheat oven with a dutch oven inside at 450 degrees for 45min-1hour.
While the oven in preheating place 1-2 bannetons of dough into the freezer at a time (keep dough in the freezer for approximately 45 min).
Cut 3-4 pieces (per loaf) of butchers twine long enough to wrap and tie completely around the loaf.
Soak butchers twine in avocado or any cooking oil. Squeeze excess oil from butcher’s twine.
Remove dough from the fridge and wrap and tie 3-4 pieces of butchers twine around each dough ball to form the pumpkin sections.
Score any desired designs into the dough.
Place 1-2 loaves at a time in the preheated dutch oven with the lid on for 20 min.
Remove the dutch oven lid, turn the oven down to 400f and bake the dough for an additional 10-20 min or until golden brown.
Remove dough from the oven onto a wire rack.
Cut and remove the butchers twine from the bread while it is still warm from the oven.
Place a cinnamon stick into the warm bread to form the pumpkin stem.
Wait to cool before cutting.
Enjoy!

*A M A Z O N S O U R D O U G H E S S E N T I A L S:

⇢ *My Amazon Storefront - https://www.amazon.com/shop/casacalifano

⇢ *Mini Bannetons - featured in this video: https://amzn.to/3LYAvfy
⇢ * Additional mini banneton link: https://amzn.to/3pLm33e

⇢ *My fave starter jars - https://amzn.to/3rXgLTq
⇢ *Kitchen Scale - https://amzn.to/42iwA3u
⇢ *Glass mixing bowl set - https://amzn.to/3PICHvk
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⇢ *My kitchen towels - https://amzn.to/3S0yWCf
⇢ *Plastic Bowl Covers - https://amzn.to/425VpPP
⇢ *Butchers twine - https://amzn.to/3PTpOwR
⇢ *Flour shaker - https://amzn.to/3ZWBeEt
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⇢ *Extra Long Oven Mitts - https://amzn.to/423Sh7a
⇢ *Cooling rack - https://amzn.to/44v9ojL


*M I S C :

⇢ *Challenger Bread Pan - https://challengerbreadware.com/?ref=...
⇢ Bread flour - https://centralmilling.com/product/hi...

M U S I C :
⇢ *Epidemic Sound Music Referral Link - One month free trial - https://share.epidemicsound.com/woyemd
( I LOVE epidemic sound, all of my sound effects and music are from epidemic sound)

Links above marked with a "*" are affiliate links - which means I receive a small percentage of the revenue made from purchasing products through this link at no additional cost to you as the consumer. Thank you for supporting my channel!! 😊

*T I M E L I N E
00:00 Intro
00:10 Make dough
01:22 Stretch and folds
03:27 Bulk fermentation
04:08 Divide and preshape
05:27 Final shaping & overnight rest
07:05 Prep for baking
07:25 Shape and score
08:54 Baking
09:16 Remove twine & add pumpkin stem
09:33 Enjoy

C O N T A C T:
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