Pumpkin Sourdough Bread
Pumpkin sourdough bread brings bold flavor and perfect texture—easy recipe, expert tips, and fall-inspired variations included.
Equipment
- Mixing bowls
- Kitchen scale
- Dough scraper
- Banneton or proofing bowl
- Dutch oven
- Lame or sharp knife
- Parchment paper
- Clean towel or plastic wrap
Ingredients
- 400g Bread Flour
- 100g Whole Wheat Flour
- 200g Pumpkin Purée canned or homemade
- 100g Active Sourdough Starter
- 250g Water
- 10g Salt
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
Instructions
- Feed your starter 4–6 hours ahead and ensure it's bubbly and active.
- In a large bowl, mix flours, water, and pumpkin purée. Let sit 30 minutes (autolyse).
- Add sourdough starter and salt. Mix well and perform 3–4 stretch & folds over the next 2 hours.
- Cover and bulk ferment at room temp for 4–6 hours or until doubled in size.
- Turn dough onto a floured surface, shape into a boule, and place into a proofing basket.
- Cover and cold-proof in the fridge overnight (8–12 hours).
- Preheat oven to 475°F with Dutch oven inside. Remove dough from fridge.
- Flip onto parchment, score deeply, and bake 20 minutes with lid on.
- Remove lid, reduce heat to 450°F, and bake another 20–25 minutes until deep golden.
- Cool on a wire rack for at least 90 minutes before slicing.
Notes
- Carbohydrates: 34g
- Protein: 5g
- Fat: 1g
- Fiber: 2g
- Sugar: 1g
- Sodium: 250mg
