Pumpkin Sourdough Bread
This cozy pumpkin sourdough bread blends the tang of natural fermentation with the warm, sweet flavor of pumpkin and spice. Perfect for fall mornings, this artisan-style loaf is golden, flavorful, and surprisingly easy to make with the right timing.
Equipment
- Digital kitchen scale
- Dough scraper
- Mixing bowls
- Proofing basket
- Dutch oven
- Lame or razor blade
- Parchment paper
- Oven thermometer
Ingredients
- 100 g active sourdough starter 100% hydration
- 150 g pumpkin puree unsweetened
- 250 g water
- 50 g brown sugar
- 300 g all-purpose flour
- 200 g bread flour
- 10 g salt
- 2 tsp pumpkin pie spice or homemade blend
- Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ⅓ cup dried cranberries or raisins
- 2 tbsp pumpkin seeds for topping
Instructions
- Mix Dough: In a large bowl, mix starter, pumpkin puree, water, and brown sugar. Add flours and mix into a shaggy dough. Rest 30 minutes.
- Add Salt: Add salt and mix well.
- Stretch & Fold: Over 2 hours, perform 3–4 stretch-and-folds every 30 minutes.
- Bulk Ferment: Let dough rise at room temperature for 4–6 hours until nearly doubled.
- Shape & Proof: Shape into a round or oval loaf. Place in a proofing basket, cover, and refrigerate overnight (8–12 hours).
- Preheat Oven: Place a Dutch oven in your oven and preheat to 475°F (245°C).
- Score & Bake: Transfer dough to parchment, score top, bake covered 20 min, then uncovered 20–25 min.
- Cool: Let bread cool completely before slicing—minimum 1 hour.
Notes
For homemade pumpkin spice: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, pinch of ginger.
Skip cold proof only if rushed—flavor will be less complex.
Add-ins like nuts or fruit should be folded in after the final stretch-and-fold.