Pumpkin Shaped Artisan Bread
Making a pumpkin shaped loaf of bread couldn’t be easier. Follow my step-by-step tutorial to learn how to shape a simple lean dough into a beautiful, rustic pumpkin. This edible centerpiece is an impressive work of art!
Overview
- Skill Level: Intermediate
- Component Used: Lean Dough Master Recipe
Your guests will be thoroughly impressed with this rustic pumpkin shaped loaf! It’s made with a simple lean dough that’s crusty on the outside and chewy on the inside. Follow my step-by-step instructions and photos to learn how to shape the dough into a pumpkin shape.
It’s easy to do and incredibly impressive! Use as a beautiful edible centerpiece for your Thanksgiving table or make mini pumpkins for each place setting.
What makes this pumpkin shaped bread so easy to make
- If you’ve ever made a simple lean dough, you’ll quickly pick up on this quick shaping technique.
- There are only 6 ingredients in this recipe tutorial! 4 to make the dough and 2 for the decor.
- The only extra piece of equipment needed for this shaping technique is cooking twine. That’s it!
- With step-by-step instructions and photos, I will walk you through the process so you’ll feel more confident.
Equipment & Ingredient List for Pumpkin Shaped Bread
- All-Purpose or Bread Flour: Flour is food for yeast and the main structure in bread. The flour in this recipe can be all-purpose flour or bread flour.
- Salt: Salt not only flavors bread but it also slows down the yeast a bit. Dough without salt will rise much faster resulting in larger air pockets and an uneven crumb to the bread.
- Yeast: The yeast for this recipe can be active dry or instant yeast (also known as rapid-rise or quick rise yeast). Active dry yeast may require a little longer rising time than instant yeast. Yeast is what makes the bread dough rise in the hot oven. It also helps flavor the bread.
- Water: Warmed water is what wakes up and activates the yeast. I highly recommend using a thermometer to check the temperature of the water. Somewhere between 120°F-130°F/48-54°C is ideal.
- Cinnamon Stick: Use 1 cinnamon stick to push into the baked loaf to represent the stem.
- Fresh Sage Leaves: Although leaves aren’t typical on picked pumpkins, I think using fresh sage leaves adds a rustic touch.
- Cooking Twine: You will need oven-proof cooking twine to tie around the dough to create the ridges of the pumpkin. While baking, the dough will puff up creating indentions.
- Bread Lame or Sharp Knife: This is technically an optional step. Use this sharp tool to create lines in the dough to create a decorative pattern. While baking, the indentions in the dough will turn dark while the flour dusted on the outside will stay light making a beautiful contrast.
Variations
For Whole Wheat Dough: Replace 180 grams (1 ½ cups) of the all-purpose or bread flour with 158 grams (1 ⅓ cups) whole wheat flour. Add 28 grams (2 tablespoons) olive oil or softened butter for added moisture needed for a whole wheat dough.
For Mini Pumpkins: After bulk fermenting, divide the dough into 3 equal portions and round them into balls. Place the balls in small sized mixing bowls lined with flour dusted towels. Continue with the recipe instructions. It’s best to bake the mini pumpkins in a dutch oven to achieve a golden brown color but you can also bake them together on a sheet pan.
How to make pumpkin shaped bread
There is only one component to this bread: lean dough! Lean dough is a simple dough made of flour, water, salt, and yeast. There is no fat present making bread that is crusty on the outside and chewy on the inside. This type of dough is used to make baguette, pizza crust, and crusty artisan style loaves.
The star of this recipe is in the shaping. We’ll use cooking twine to make the pumpkin shape and watch the magic happen in the oven! It couldn’t be more simple.
This recipe for 4 Ingredient Rustic Bread is the same recipe but shaped into a classic boule shape.
Make the dough
Make the lean yeast dough, knead it, and then let bulk ferment in a large bowl until doubled in size and bubbly on top. This will take about 3 ½ hours. If you are unfamiliar with making a lean dough, follow this video for a step-by-step tutorial. Here is another helpful video on how to knead dough by hand.
After bulk fermenting, gently tip the dough out onto a lightly floured countertop. Round the dough into a ball shape by pulling the sides into the center.
Line a medium bowl (not the large bowl you used for mixing) with a lint free towel and dust liberally with additional flour. Turn the dough, seam side up, into the lined bowl and let proof at room temperature for 45 minutes – 1 hour until puffy and full of air.
If you have it on hand, use rice flour to dust the towel. Rice flour is ideal but all-purpose or bread flour will also work.
Shape the dough
Cut 4 pieces of oven-proof butchers twine, about 24 inches (60 cm) long each. Lay them down on a piece of parchment paper criss crossing at a center point to create a web with 8 sections.
After proofing, carefully tip the dough out of the bowl onto the center point of the twine so that the seam is now underneath the dough. There will be a layer of flour on the dough, brush off any excess but keep a thin layer on it. You don’t need a lot.
Tie each piece of twine in a knot at the center point of the top of the dough. Tie the pieces tight enough so that there isn’t any slack but not so tight that it squeezes the dough. Cut off the excess strings.
Score the dough with a bread lame or sharp knife for decoration. Use quick, deliberate cuts to make a seamless cut. This technique takes practice but it can be fun to experiment with different shapes on each section of the pumpkin.
Scoring refers to shallow cuts made on unbaked dough. Scoring is used to control where bread dough will split as well as to release steam. In this case, we are also using it for decoration.
Bake
Carefully transfer the dough on the parchment paper into the preheated pot and cover with the lid. Bake for 35 minutes. Remove the lid and bake for another 15-20 minutes until the crust of the bread reaches a deep golden brown.
Once out of the oven, carefully cut the strings off the loaf. For decor, poke a cinnamon stick and fresh sage leaves into the top to create the stem and leaves.
Let cool on a cooling rack for at least 1 hour before slicing.
Storage
Store uneaten bread cut side down on a cutting board in the open air for up to 2 days. Then slice and transfer to the freezer for storing up to 3 months.
FAQ
Can I prep the dough in advance?
Yes! If you want to slow down the process, you can retard the dough in the refrigerator until you’re ready to bake. After placing the dough ball in a towel lined bowl, place a piece of plastic wrap on top and move it to the refrigerator. Chill in the refrigerator for up to 16 hours.
Remove the dough from the refrigerator about 1 ½ – 2 hours before baking. Continue with the step of covering the dough in twine and bake. This is a great way to prep dough one day and then bake off fresh the next day. This makes it so much easier for big holidays when you already have a long to-do list.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try other delicious fall-inspired recipes!
If you’re looking for a pumpkin flavored bread recipe, look no further!
Pumpkin Shaped Artisan Bread
Making a pumpkin shaped loaf of bread couldn't be easier. Follow my step-by-step tutorial to learn how to shape a simple lean dough into a beautiful, rustic pumpkin. This edible centerpiece is an impressive work of art!
Ingredients
- 840 grams (7 cups) all-purpose flour or bread flour, plus more for dusting
- 1 tablespoon kosher or fine sea salt
- 1 teaspoon instant yeast or 1 ½ teaspoons active dry yeast
- 540 grams (2 cups + 2 tablespoons) water, warmed to 120°F-130°F/48-54°C
- 1 cinnamon stick, for decor
- 2-3 fresh sage leaves, for decor
Instructions
- In a large mixing bowl add the flour (840 grams/ 7 cups), salt (1 tablespoon), yeast (1 teaspoon if using instant or 1 ½ teaspoons if using active dry yeast), and warmed water (540 grams/ 2 cups + 2 tablespoons) and stir to combine. Start by mixing with a large spoon and then switch to using clean hands. Squeeze and pinch the dough all over until all of the flour is fully hydrated.
- If kneading by hand: Turn the dough out onto a lightly floured countertop. Dust flour over the top of the dough and knead the dough by hand until smooth and elastic, about 8-10 minutes. If kneading by machine: Alternatively, you can knead it in a stand mixer fit with a dough hook for 6-8 minutes on medium speed. When the dough is finished being kneaded it will still be slightly sticky to the touch but should feel smooth and elastic and should stand tall when rounded into a ball.
- Transfer the dough back into your mixing bowl. Cover the bowl with plastic wrap (or a shower cap works really well) and let bulk ferment at room temperature for about 3 ½ hours. It is ready to be used once it is at least double in size and bubbly on top.
- Preserving the air in the dough, turn it out onto a clean surface and going all around the outside of the dough pull the sides into the center. Turn the dough seam side down and round it into a tight ball.
- Line a medium bowl (not the large bowl you used for mixing) with a lint free towel and dust liberally with additional flour. Turn the dough, seam side up, into the lined bowl and let proof at room temperature for 45 minutes - 1 hour until puffy and full of air.
- 30 minutes into the proofing time, position an oven rack in the center position and place a dutch oven or oven safe pot (at least 3 quarts in size) with a lid inside. Preheat to 450°F/230°C.
- Meanwhile, cut 4 pieces of oven-proof butchers twine, about 24 inches (60 cm) long each. Lay them down on a piece of parchment paper criss crossing at a center point to create a web with 8 sections.
- After proofing, carefully tip the dough out of the bowl onto the center point of the twine so that the seam is now underneath the dough. There will be a layer of flour on the dough, brush off any excess but keep a thin layer on it. Tie each piece of twine in a knot at the center point of the top of the dough. Tie the pieces tight enough so that there isn't any slack but not so tight that it squeezes the dough. Cut off the excess strings. Score the dough with a bread lame or sharp knife for decoration if desired.
- Carefully transfer the dough by picking up the ends of the parchment paper and carefully placing it into the preheated pot and cover with the lid. Bake for 35 minutes. Remove the lid and bake for another 15-20 minutes until the crust of the bread reaches a deep golden brown.
- Once out of the oven and left to cool for a few minutes, carefully cut the strings off the loaf. For decor, poke a cinnamon stick (1) and fresh sage leaves (2-3) into the top to create the stem and leaves.
- Let cool on a cooling rack for at least 1 hour before slicing.
- Store uneaten bread cut side down on a cutting board in the open air for up to 2 days. Then slice and transfer to the freezer for storing up to 3 months.
Notes
*If you have it on hand, use rice flour to dust the towel however, all-purpose and bread flour will work as well.
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