Description
A wholesome, naturally leavened pumpkin bread recipe using a sourdough starter. This recipe focuses on natural ingredients and artisanal baking for a rustic, flavorful loaf perfect for autumn.
Ingredients
Scale
- 100g active sourdough starter
- 300g warm water
- 400g bread flour
- 100g whole wheat flour
- 10g salt
- 150g pumpkin puree
- 50g maple syrup
- 50g melted unsalted butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
Instructions
- In a large bowl, mix the active sourdough starter with warm water until combined.
- Add the bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms.
- Cover the bowl and let it rest for 30 minutes (autolyse).
- Add the pumpkin puree, maple syrup, melted butter, pumpkin pie spice, cinnamon, nutmeg, and cloves to the dough.
- Mix and knead the dough until all ingredients are well incorporated and the dough is smooth and elastic. This can be done by hand or with a stand mixer.
- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size. Perform stretch and folds every hour during the first 3 hours.
- Gently shape the dough into a round or oval loaf.
- Place the shaped dough into a proofing basket lined with a floured tea towel, or directly onto parchment paper.
- Cover the dough and let it proof in the refrigerator for 12-24 hours.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven.
- Gently place the proofed dough into the Dutch oven.
- Score the top of the dough with a sharp knife or lame.
- Cover the Dutch oven and bake for 25 minutes.
- Remove the lid and continue baking for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Let the bread cool completely on a wire rack before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before using it.
- Adjust the amount of pumpkin puree based on your desired moisture level.
- For a sweeter bread, you can increase the maple syrup.
- Experiment with different flours like rye or spelt for added flavor.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 200-250 kcal per slice (will vary based on exact ingredients and portion size)
- Sugar: Approximately 5-8g per slice
- Sodium: Approximately 200-300mg per slice
- Fat: Approximately 5-8g per slice
- Saturated Fat: Approximately 2-3g per slice
- Unsaturated Fat: Approximately 3-5g per slice
- Trans Fat: 0g
- Carbohydrates: Approximately 30-40g per slice
- Fiber: Approximately 2-4g per slice
- Protein: Approximately 5-7g per slice
- Cholesterol: Approximately 5-10mg per slice
Keywords: naturally leavened pumpkin bread, sourdough pumpkin bread, homemade pumpkin bread, no yeast pumpkin bread, pumpkin spice bread, autumn baking, rustic bread, whole grain bread, fermented bread