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Pumpkin Sourdough Bread

Close-up of a sliced pumpkin sourdough bread loaf showing the crumb and crust.
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A naturally leavened sourdough loaf enriched with pumpkin puree, perfect for fall baking.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree
  • 10g salt
  • 1 tsp pumpkin pie spice

Instructions

  1. In a large bowl, mix the active sourdough starter and warm water.
  2. Add the pumpkin puree and salt, and whisk until combined.
  3. Add the bread flour and pumpkin pie spice. Mix until just combined and no dry flour remains.
  4. Cover the bowl and let it rest for 30 minutes.
  5. Perform a series of stretch and folds every 30 minutes for 2 hours.
  6. Shape the dough into a round or oval loaf.
  7. Place the shaped dough into a proofing basket, seam side up.
  8. Cover and refrigerate overnight (8-12 hours).
  9. Preheat your oven with a Dutch oven inside to 450°F (230°C).
  10. Carefully turn the dough out onto parchment paper and score the top.
  11. Place the dough into the preheated Dutch oven, cover, and bake for 20 minutes.
  12. Remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown.
  13. Let the bread cool completely before slicing.

Notes

  • Ensure your sourdough starter is active and bubbly before using.
  • Adjust the amount of pumpkin puree based on your desired flavor and moisture level.
  • For a crispier crust, you can bake the loaf uncovered for the last 10 minutes.
  • This bread pairs well with butter or cream cheese.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-sourdough-bread/