Did you know that you can serve braided brioche not only at Easter, but also in the fall? Today I have an autumnal sourdough challah with pumpkin for you. The recipe doesn’t use industrial yeast and only the sourdough makes it fluffy and soft. You can prepare the dough the day before and leave it to rest in the fridge overnight. If you replace the butter with a plant-based alternative, this brioche recipe is even vegan.
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An Austrian tradition: Challah on All Saints’ Day
In Austria and Bavaria, this braided brioche is traditionally eaten on November 1st on All Saints’ Day. The pastry has different meanings and symbolisms.
In many ancient cultures, such as the Egyptians, Greeks, Romans and Germanic tribes, it was the custom to place the widow’s cut braid in the grave with the deceased. Later, the hair was replaced by a braided pastry.
Later, the pastry, called “Allerheiligen Striezel”, was distributed as a gift to godchildren or people in need and symbolized Christian charity.
However, there are also interpretations that assume that the braided shape of the Striezel is reminiscent of a ladder to heaven and is intended to guide the deceased on their way to the afterlife.
You’ll need these ingredients
- Wheat flour (type 550) or bread flour is the standard flour for most baked goods with sourdough. It has enough gluten to give the dough a nice structure and make it fluffy and elastic.
- Pumpkin puree (store-bought or homemade) not only adds great color, but also a subtle, sweet note and extra moisture to the challah. You can simply make it from fresh pumpkin or grab a can from the supermarket – both work great!
- Water: Cold in summer and lukewarm in winter.
- Butter (or a plant-based alternative): The fat from the butter (or a plant-based alternative) makes the dough soft and smooth. It also ensures that the challah is really nice and soft.
- Sourdough makes the challah fluffy, aromatic and easier to digest.
- Sugar, vanilla extract and salt for flavour.
Recipe: How to bake sourdough challah without yeast
Preparing the dough
Peel the pumpkin if necessary, cut into large pieces and cook in a little water until soft. Leave to cool and puree*.
To make the dough, mix* all the ingredients together, cover and leave to rest at room temperature for about six hours. Stretch and fold once after 30 minutes. Place the dough in the fridge overnight.
Braiding the challah
Transfer the dough to a work surface. For a normal braid, the dough is divided into three parts, rolled into strands and braided. However, you can also use any other braiding method.
I opted for a Viennese six-strand braid.
Then cover the braided brioche and leave to rest for two hours at room temperature.
Baking the sourdough challah
Preheat the oven to 180 ℃ using a steam tray consisting of a stainless steel oven dish* and lava stones*.
Bake the challah for 15 minutes with steam and 25 minutes without steam until golden brown.
Which pumpkin for the sourdough challah?
I prefer to use Hokkaido pumpkin for the challah because you don’t have to peel it and the orange flesh gives the dough a beautiful color. However, you can also use butternut squash or any other edible type of squash. If the color is not strong enough for you, you can add a pinch of turmeric to the batter. Green pumpkins are not suitable for this recipe as they give the batter a rather unappetizing color.
Baking with sourdough – cultivating and caring for sourdough starter
You can use either wheat sourdough or rye starter for this recipe. I use a universal sourdough for all types of flour. I feed my sourdough with equal parts water and flour. If you use a different mixing ratio, you will need to adjust the amount of water in the recipe.
The sourdough does not need to be freshly fed for this recipe, but it should not have been more than a week since it was last refreshed. The longer your sourdough has not been fed, the longer the dough usually needs to rest.
If you don’t have a sourdough yet, I’ve put together some methods for growing your own starter here.
More autumnal recipes with pumpkin
Helpful tools – My recommendations
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- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A wooden rolling pin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* or baking stone to make your bread, rolls and pizza nice and crispy.
- A cooling rack* or bread, rolls and waffles.
- A stainless steel kettle* with different temperature settings for soaked ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More recipes with sourdough
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Spiced Sourdough Pumpkin Bread (Fall Favorite)
Have you had enough of pumpkin recipes? I’m far from it! After pumpkin cinnamon buns and pumpkin cake, here’s a savory recipe today: autumnal pumpkin bread with sourdough. Instead of pumpkin spice, I have seasoned this bread with classic bread spice. That’s why you’ll…
Pumpkin Cinnamon Rolls with Sourdough | Soft, Fluffy Perfect for Fall!
Today I’m introducing you to my current favorite autumn recipe: Juicy pumpkin cinnamon buns with sourdough. I already love normal sourdough cinnamon buns, but the pumpkin puree in the dough makes this version even fluffier than any I’ve baked before. The dough…
Soft Sourdough Challah Bread Recipe with Pumpkin
Ingredients
- 500 g wheat flour all purpose flour (or type 550)
- 250 g Pumpkin Cooked, cooled and pureed
- 120 g water
- 50 g sourdough starter
- 60 g butter or vegan butter
- 50 g sugar
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
Day 1
- Peel the pumpkin if necessary, cut into large pieces and cook in a little water until soft. Leave to cool and puree*.
- To make the dough, mix* all the ingredients together, cover and leave to rest at room temperature for about six hours. Stretch and fold once after 30 minutes.
- Place the dough in the fridge overnight.
Day 2
- Transfer the dough to a work surface. For a normal braid, the dough is divided into three parts, rolled into strands and braided. However, you can also use any other braiding method.
- Cover the challah and leave to rest at room temperature for two hours.
- Preheat the oven to 180 ℃ using a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Bake the challah for 15 minutes with steam and 25 minutes without steam until golden brown.
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