Description

A recipe for homemade pumpkin sourdough bread, perfect for fall baking. This bread combines the flavors of pumpkin and sourdough for a delicious and visually appealing loaf.

Ingredients

Scale

100g active sourdough starter
350g warm water
500g bread flour
100g pumpkin puree
10g salt
1 tsp pumpkin pie spice (optional)

Instructions

Mix sourdough starter and warm water in a large bowl.
Add pumpkin puree and mix well.
Incorporate bread flour and salt. Mix until a shaggy dough forms.
Perform stretch and folds every 30 minutes for 2 hours.
Allow dough to bulk ferment at room temperature for 4-6 hours, or until doubled in size.
Shape the dough and place it in a proofing basket.
Refrigerate overnight for cold proofing.
Preheat oven to 450°F (230°C) with a Dutch oven inside.
Score the dough and bake in the preheated Dutch oven for 20 minutes.
Remove the lid and bake for another 20-25 minutes until golden brown.
Let cool completely before slicing.

Notes

Ensure your sourdough starter is active and bubbly before beginning.
Adjust pumpkin pie spice to your preference.
For a stronger pumpkin flavor, use canned pumpkin pie filling and reduce added spices.

Prep Time: 30 minutes
Cook Time: 40-45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 8g
Cholesterol: 0mg

Keywords: pumpkin sourdough, pumpkin sourdough bread recipe, easy pumpkin sourdough, homemade pumpkin bread, seasonal sourdough recipes, pumpkin spice sourdough, healthy pumpkin sourdough, fall baking ideas, fermented pumpkin bread, pumpkin sourdough starter, artisan pumpkin bread