Pumpkin sourdough
Nothing says cozy fall baking like a warm, golden loaf of pumpkin sourdough bread—a perfect blend of tangy sourdough and subtly sweet pumpkin. This pumpkin sourdough recipe not only adds a seasonal twist to traditional sourdough but also enhances the bread’s softness, color, and flavor. This recipe also incorporates pumpkin spice flavors giving sourdough a sweet aromatic twist.
Ingredients
- 350 g Bread flour (about 2 ¾ cups)
- 70 g Ripe sourdough starter (about ¼ cup)
- 6 g salt (1 tsp)
- 125 g Pumpkin Puree (½ cup)
- 7 g Honey (1 tsp)
- 12 g brown sugar (1 Tbsp)
- 1 g pumpkin spice ( ½ tsp)
- 1 g ground cinnamon (½ tsp)
Instructions
Preparing the Dough
- In a large bowl, mix active sourdough starter, pumpkin puree, honey, and water until well combined.
- In a separate bowl, whisk together bread flour and salt.
- Gradually add dry ingredients to the wet mixture, stirring with a dough whisk or the back of a wooden ladle.
- Mix until no dry flour patches remain; the dough will be sticky and shaggy.
- Use a silicone spatula or wet hands to bring the dough together into a rough mass.
- Clean the bowl sides with a plastic bench scraper or wet fingers.
- Cover with a damp towel and let it rest for a few minutes.
Autolyse
- Allow the dough to rest for 30–45 minutes.
- This phase helps the flour absorb moisture and develop gluten naturally.
- The dough will become softer and more elastic by the end of the rest.
Stretch and Folds
- Strengthen the dough using a series of stretch and folds instead of kneading.
- Every 30 minutes, stretch one side of the dough upward and fold it over itself.
- Rotate the bowl and repeat on all four sides.
- Perform 3–4 rounds of stretch and folds over the next 2 hours.
- The dough will become smoother and more elastic after the final fold.
Bulk Fermentation
- Cover the bowl and let the dough ferment at room temperature for 4–6 hours.
- The dough should increase in size by about 50% and become puffy and airy.
- If your kitchen is cooler, fermentation will take longer—watch for visual cues rather than time.
Shaping the Dough
- Gently turn the dough onto a lightly floured surface.
- Mix brown sugar, cinnamon, and pumpkin spice in a small bowl.
- Pre shape the dough into a boule (round) or batard (oval), sprinkling the sugar-spice mix as you fold.
- Fold edges toward the center, flip, and create surface tension by tucking the dough under itself.
- Handle gently to maintain air pockets.
- Now, cover it and let it rest on the counter for 5 minutes.
- Once it has rested, flip the dough and conduct a final shaping.
Final Proof
- Place the shaped dough into a floured towel-lined banneton, seam-side up.
- Choose proofing method:
- o Same-day baking: Proof at room temperature for 1–2 hours until slightly puffy.
- o Next-day baking: Cover and refrigerate for 8–12 hours for enhanced flavor and easier scoring.
Scoring
- When ready to bake, turn the dough onto parchment paper.
- Use a bread lame to score the surface—either a single slash or a decorative pattern.
Baking
- Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
- Carefully place dough with parchment paper into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid, reduce temperature to 445°F (230°C), and bake for another 20-22 minutes.
- Once golden brown and crisp, transfer to a wire rack and let it cool completely before slicing to set the crumb.
Notes
- Hydration Adjustments – Pumpkin puree varies in moisture content, so tweak the water amount for the right dough consistency.
- Flavor Variations – Add spices, nuts, dried fruits, or even chocolate chips for a unique twist.
- Storage Recommendations – Keep it fresh in a breathable wrap or freeze slices for later enjoyment.
- Give this recipe a try and make it your own! I’d love to hear how your fall sourdough baking turns out—share your experiences, variations, or favorite ways to enjoy this autumn-inspired loaf.
📋Nutrition Facts
Nutrition
Calories: 131kcal
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