For a fun twist on a classic sourdough loaf, shape it into a pumpkin. It's very easy!
When you're ready to bake, preheat your oven. With the dough still in the banneton, cut strips of kitchen twine long enough to wrap around the dough. You can use four or five strips. Arrange the first piece of twine along the center of the dough (still in the banneton). Lay the rest so that you have eight or ten equal sections/wedges.
Place the piece of parchment paper on top of the basket and on top of the arranged pieces of twine. Spread your hand or a small board over the parchment paper and flip the banneton, laying it gently on the counter. Remove the banneton. Smooth the flour on top of the dough. You can also add more as needed to create more contrast after baking. Tie each piece of twin in a loose knot over the center of the dome of the dough, trimming the excess. Score the dough with short diagonal slashes covering each dough wedge (or choose any pattern you like). Bake as usual. When the bread is done, remove the twine and allow to cool. Finish the bread with any decorative trim you like. I've used a cinnamon stick to act as a stem.
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