Pumpkin Sourdough Bread
This pumpkin sourdough bread is naturally leavened with sourdough starter and infused with cozy fall flavors. Perfect for toasting or enjoying plain with butter.
Equipment
- Mixing bowl
- - Dutch oven or baking stone
- - Bench scraper
- - Proofing basket or bowl
- - Kitchen scale
- - Sharp knife or lame
Ingredients
- - 500g bread flour
- - 150g active sourdough starter
- - 200g pumpkin puree
- - 180g warm water
- - 10g salt
- - 1 tsp cinnamon optional
- - ¼ tsp nutmeg or pumpkin spice optional
Instructions
- Mix starter, pumpkin, and water. Add flour, salt, and spices.
- Rest dough 30–60 mins (autolyse).
- Perform 3–4 stretch & folds over 2–3 hours.
- Bulk ferment 4–6 hours until doubled.
- Shape dough, rest 15 mins, final shape and place in proofing basket.
- Cold proof overnight in the fridge.
- Preheat oven to 475°F with Dutch oven inside.
- Score and bake: 20 mins covered, 25 mins uncovered.
- Cool fully before slicing.
Notes
- Substitute half whole wheat flour for a heartier loaf.
- Add nuts or seeds for texture.
- Always cool completely to avoid a gummy crumb.
- Add nuts or seeds for texture.
- Always cool completely to avoid a gummy crumb.