Pumpkin Sourdough (Butternut Squash)

From YouTube

• Long-form video, posted 2026-11-07: Sourdough that tastes like cake. (5:10). Recipe below is taken from its description.
• Same bake as the Short I Tied My Sourdough. It Baked Into a Pumpkin. (2026-11-04).
• An earlier upload of the same video (hFVTPPif2UU, 2026-11-06) no longer shows a description; looks like a re-upload. Use _pWsbq1yMNU.

Recipe (from the video description)

• Levain, mixed the night before: 50 g water, 20 g starter, 60 g flour, overnight at room temperature. The whole levain (130 g) goes in, so Starter g = 130.
• Dough: 320 g water, 470 g King Arthur all-purpose (assumed: the description says all-purpose flour), 30 g rye, 10 g salt.
• Mix starter + water, add flours, rest 45 min. Add salt, mix 4 min on medium (or 8–10 min by hand), rest 45 min.
• Roast butternut squash 180 °C ~30 min, puree, mix into the dough with wet hands.
• 2 coil folds, 30–45 min apart. Shape, into banneton. Fridge 3–12 h.
• Bake straight from the fridge at 220 °C in a Dutch oven, tied with 4 pieces of twine and scored: lid on 20 min, lid off ~16 min. Cool 30 min before cutting.

Missing

• Bake date, bulk hours, cold hours (the video says 3–12 h: how long for this loaf?)
• Squash puree grams (Inclusions)
• Which flour the levain's 60 g was (counted inside the starter, not the flour total)
• Instagram Reel link, if posted
• Scores + Tang, Verdict, Photos