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Description
A rustic and flavorful pumpkin sourdough bread recipe, perfect for autumn baking. This bread combines the tangy notes of sourdough with the warm, sweet taste of pumpkin and spices.
Ingredients
Scale
- 200g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 300g pumpkin puree (unsweetened)
- 10g salt
- 1 teaspoon pumpkin pie spice
- 50g water (adjust as needed)
Instructions
- In a large bowl, combine sourdough starter, pumpkin puree, and water. Mix well.
- Add flours, salt, and pumpkin pie spice. Mix until a shaggy dough forms.
- Perform stretch and folds every 30 minutes for the first 2 hours.
- Let the dough bulk ferment at room temperature for 4-6 hours, or until doubled in size.
- Shape the dough into a round or oval loaf.
- Place the shaped dough in a banneton or bowl lined with a floured cloth.
- Cover and refrigerate for 12-24 hours for the final proof.
- Preheat your oven with a Dutch oven inside to 230°C (450°F).
- Score the top of the loaf.
- Carefully place the dough into the hot Dutch oven.
- Bake covered for 25 minutes.
- Remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 96°C (205°F).
- Let cool completely on a wire rack before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before using.
- Adjust water content based on the moisture of your pumpkin puree.
- For a stronger pumpkin flavor, use roasted pumpkin instead of canned puree.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Sourdough Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 50g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: pumpkin sourdough bread, sourdough bread recipe, homemade pumpkin bread, fall baking, artisan bread, natural leaven, seasonal bread, pumpkin spice bread