Braided Sourdough Discard Pumpkin Challah
This braided sourdough discard pumpkin challah is soft, fluffy, perfectly spiced, and made with sourdough discard for an easy same-day fall bread that's as beautiful as it is delicious.
Servings:
2
loaves
Equipment
- Mixing bowls
- Food scale
- Large baking sheet
- Parchment paper
- Sharp knife or bench scraper
Ingredients
Tangzhong (stovetop roux)
- 40 grams bread flour
- 125 grams water
For the Challah dough
- 200 grams sourdough discard (or active starter (room temperature))
- all of the tangzhong (from above)
- 150 grams pumpkin puree
- 70 grams sugar
- 30 grams honey
- 2 large eggs (room temperature)
- 80 grams neutral oil (I use avocado oil)
- 5 grams vanilla extract
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry but instant is faster)
- 450 grams bread flour
- 100 grams all-purpose flour
- 10 grams salt
- 2 teaspoons pumpkin pie spice
Pumpkin spice sugar coating
- 28 grams unsalted butter (melted or coconut oil to keep it dairy free)
- 60 grams sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie sauce
Instructions
Make the tangzhong:
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This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
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In a small saucepan, whisk together 40g bread flour and 125g water until smooth.
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Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.
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Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.
Mix the dough
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*The dough can be mixed by hand or a stand mixer. If using a stand mixer plan to add an extra 10-15 grams more flour during kneading.
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To a mixing bowl whisk together the sweet levain, cooled tangzhong, pumpkin puree, sugar, honey, eggs, vanilla extract, oil, and instant yeast until combined.
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Next add the bread flour, all-purpose flour, salt, and pumpkin pie spice, and mix until a shaggy dough is formed. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30 minutes.
Knead the dough
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After the pumpkin challah dough has rested, knead it on a floured surface for 3-5 minutes or until it comes together, is smooth, and slightly tacky. Try not to exceed using more than 1/4 cup of flour during kneading.
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Place the dough into a bowl, cover, and let it rest in a warm spot until doubled in size, about 90 minutes.
Need more time? The dough can be refrigerated overnight and shaped/baked the following day.
How to shape sourdough discard pumpkin challah
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Once the dough has finished its first rise, turn it out onto a lightly floured surface and divide it into 6 equal portions.
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Roll each piece gently into a short log and let them rest, covered, for about 15 minutes to relax the gluten. Use flour to assist with stickiness.
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Working with one piece at a time, roll each dough ball into a rope about 15 to 17 inches long, keeping the thickness as even as possible.
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Arrange 3 ropes at a time, pinching the tops together, and braid the dough. Once braided, tuck the ends underneath to create a clean finish.
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Transfer each loaf to a parchment lined baking sheet. Cover and let it rest in a warm spot until doubled in size and very puffy and airy, about 60 to 90 minutes.
Brush and bake the sourdough discard pumpkin challah
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The sourdough discard pumpkin Challah is ready to be baked once it has doubled in size and is light and airy to the touch. Do not rush this step or it will result in a dense bread.
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Once the challah is ready to bake, preheat the oven to 400 degrees F.
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Brush the sourdough pumpkin challah with the butter and pumpkin spice sugar and bake for 15 minutes. Reduce the temperature to 375 degrees F and bake for another 15-20 minutes or until desired golden brown color.
The challah is done when it is a deep golden brown and the center registers 190–195°F (88–91°C) on an instant-read thermometer.
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Allow the sourdough pumpkin challah to fully cool before slicing and serving.
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For an extra special feel brush the warm loaf with a honey glaze (1 tablespoon honey + 1 tablespoon hot water). Sourdough pumpkin challah goes well with a whipped cinnamon butter, maple, or apple butter. It also makes the BEST french toast.
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Storing sourdough pumpkin challah: wrap tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months.
Notes
Baker’s schedule: Mix the dough and allow it to rest for 60–90 minutes. Shape the braided loaves, let them proof for 60-90 minutes, then bake.
