Amazing pumpkin sourdough bread in 1 hour

Oh, fall baking! It just wouldn’t be the same without a loaf of something warm, spiced, and utterly comforting. And when you combine that with the magic of sourdough? Pure bliss! This pumpkin sourdough bread is seriously my favorite way to welcome the cooler weather. I’ve been tinkering with sourdough for years, and let me tell you, the tangy bite of a good sourdough starter is the *perfect* partner for sweet, earthy pumpkin and warm spices. It’s a match made in autumn heaven, I swear! This recipe took a little tweaking to get just right, but the result is a beautifully rustic loaf with that signature sourdough chew and a delightful pumpkin spice hug in every bite. It’s become a go-to for my family, and I just know you’re going to love it too!

Why You’ll Love This Pumpkin Sourdough Bread

Seriously, this bread is a game-changer for your fall baking! Here’s why it’s going to become a staple:

• Rustic Texture: You get that wonderful sourdough chew with a soft, moist crumb thanks to the pumpkin. It’s just *chef’s kiss*!
• Deep Flavor: The tang of the sourdough starter plays so beautifully with the sweet pumpkin and warm spices. It’s complex and delicious.
• Naturally Leavened Goodness: We’re skipping the commercial yeast and letting that amazing sourdough starter do all the work. Learn more about why sourdough is healthy.
• Perfect for Autumn: It’s the ultimate fall loaf for toast, sandwiches, or just enjoying on its own.
• Surprisingly Doable: While it’s sourdough, this recipe is pretty straightforward, especially once you get the hang of the stretch and folds.

Gathering Your Ingredients for Pumpkin Sourdough Bread

Alright, let’s get our ducks in a row for this amazing pumpkin sourdough bread! Having everything prepped makes the whole process so much smoother. You’ll need:

• Active & Bubbly Sourdough Starter: About 200g. Make sure your starter is fed and active – you want to see lots of bubbles and it should have doubled in size.
• Bread Flour: 400g. This gives the bread great structure.
• Whole Wheat Flour: 100g. Adds a nice nutty flavor and complements the pumpkin.
• Unsweetened Pumpkin Puree: 300g. Make sure it’s pure pumpkin, not pie filling! If your puree seems really watery, you might need a little less water later.
• Fine Sea Salt: 10g. Essential for flavor and dough strength.
• Pumpkin Pie Spice: 1 teaspoon. Or use your favorite blend of cinnamon, nutmeg, and ginger.
• Lukewarm Water: 50g, plus maybe a little more. This helps bring everything together. The exact amount can change depending on how moist your pumpkin puree is.

Essential Baking Equipment

You don’t need a fancy bakery setup for this! Just a few key items will do:

• A big mixing bowl for the dough.
• A reliable kitchen scale is a must for sourdough accuracy!
• A bench scraper is super handy for handling and shaping the dough.
• A banneton or a bowl lined with a floured tea towel for proofing.
• A Dutch oven for that perfect crusty bake.
• A wire rack for cooling – this is important!

How to Prepare Your Pumpkin Sourdough Bread

Alright, let’s get down to the fun part – making this amazing pumpkin sourdough bread! Don’t worry, even though it’s sourdough, we’ll take it step-by-step. It’s all about patience and letting the dough do its thing.

Mixing the Dough and Initial Fermentation

First things first, grab your biggest mixing bowl. In it, whisk together your active sourdough starter, that lovely pumpkin puree, and the lukewarm water until it’s all nicely combined. Now, add in your bread flour, whole wheat flour, salt, and that pinch of pumpkin pie spice. Give it all a good mix with your hands or a sturdy spoon until you don’t see any dry bits of flour left. It’ll look pretty shaggy and maybe a bit sticky – that’s totally normal! Now, for the stretch and folds. Wet your hands just a little so the dough doesn’t stick too much. Reach under one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl and repeat this three more times. We’ll do this every 30 minutes for the first 2 hours. This helps build strength in our dough without overworking it.

Bulk Fermentation and Shaping the Loaf

After those initial stretch and folds, it’s time for the bulk fermentation. Just cover the bowl and let it sit at room temperature for about 4 to 6 hours. You’re looking for the dough to puff up nicely and roughly double in size. Keep an eye on it – the time can vary depending on how warm your kitchen is! Once it’s doubled, gently tip the dough out onto a lightly floured surface. We want to shape it into a nice round or oval loaf. Be gentle here, we don’t want to knock out all that precious air! Try to create some surface tension by tucking the edges underneath itself. Then, carefully place your shaped dough into a banneton or a bowl that you’ve lined with a tea towel and sprinkled generously with flour. Give it a little pat on top to make sure it’s coated.

Cold Proofing and Oven Preparation

Now, pop that banneton into the fridge. This cold proof is super important for sourdough! It slows down the fermentation and develops even more flavor. Let it chill out in there for at least 12 hours, or even up to 24 hours. While your dough is getting cozy in the fridge, it’s time to get the oven ready. About 45 minutes before you’re ready to bake, place your Dutch oven (lid on!) into the oven and preheat it to a nice hot 230°C (450°F). Getting that Dutch oven screaming hot is key for a great crust! Learn more about why Dutch ovens are great for bread.

Baking Your Artisan Pumpkin Sourdough Bread

Okay, the moment of truth! Carefully take your dough out of the fridge. Gently flip it out of the banneton onto a piece of parchment paper. Now, grab a sharp knife or a lame and score the top of your loaf. Get creative with your design! Then, very carefully, lift the parchment paper with the dough and lower it into the super hot Dutch oven. Put the lid back on. This traps the steam, which helps the bread rise beautifully. Bake it covered for about 25 minutes. After that, take the lid off and let it bake for another 20 to 25 minutes, or until the crust is a deep, gorgeous golden brown. You can also check the internal temperature with a thermometer – it should be around 96°C (205°F). Let it cool completely on a wire rack before slicing!

Tips for the Perfect Pumpkin Sourdough Loaf

Making this pumpkin sourdough bread is so rewarding, and a few little tricks can make all the difference! First off, always, always make sure your sourdough starter is super active and bubbly before you even start. It’s the heart of the loaf! Also, pay attention to your pumpkin puree – if it seems really watery, you might want to strain it a bit or just be prepared to use a tiny bit less water in the initial mix. Don’t be afraid to adjust that water slightly! For that amazing crust, make sure your Dutch oven is screaming hot before the dough goes in, and don’t peek too early during the covered bake. Trust the process, and you’ll get a gorgeous, flavorful loaf every time!

Storing and Reheating Your Pumpkin Sourdough Bread

Got leftover pumpkin sourdough bread? Lucky you! To keep it fresh, wrap it up tightly in plastic wrap or beeswax wrap once it’s completely cooled. Store it at room temperature for a couple of days. If you need it to last longer, it freezes beautifully! Just wrap it well. To reheat a slice, pop it in the toaster or a warm oven for a few minutes. It brings back that lovely crust and makes the inside wonderfully soft again. Absolute perfection!

Frequently Asked Questions about Pumpkin Sourdough Bread

Got questions about whipping up this glorious pumpkin sourdough bread? I’ve got answers!

Q1. Can I make an easy pumpkin sourdough loaf without a starter?
Unfortunately, sourdough bread relies on a live starter for its signature tang and leavening! If you don’t have one, you’ll need to make or get one first. But once you do, this recipe is pretty straightforward!

Q2. My pumpkin puree is really watery. What should I do?
That’s a common issue! If your pumpkin puree seems extra watery, try draining off some of the excess liquid before measuring it out. You might also need to slightly reduce the amount of water called for in the recipe, or be prepared to add a touch more flour if the dough feels too wet.

Q3. How can I get a really good crust on my homemade pumpkin bread sourdough?
The key is that hot Dutch oven! Make sure it’s fully preheated, and don’t lift the lid too early. Baking the bread covered for the first 25 minutes traps steam, which is essential for a beautiful, crackly crust. Then, uncovering it allows the crust to really crisp up.

Q4. Can I add nuts or chocolate chips to this pumpkin sourdough bread?
Absolutely! If you want to add mix-ins, gently fold them in during the shaping stage, right before you place the dough in the banneton. About half a cup of chopped pecans or chocolate chips would be delicious! Check out these ideas for sourdough additions.

Nutritional Information for Pumpkin Sourdough Bread

Please keep in mind that these are just estimates, as the exact nutritional values can vary based on your specific ingredients and how you slice the loaf. This information is per slice (approximately 50g):

• Calories: 180
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 3g
• Protein: 7g
• Cholesterol: 0mg
• Sodium: 350mg

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