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Description
A guide to creating delicious pumpkin sourdough bread, featuring seasonal flavors and the unique texture of sourdough.
Ingredients
Scale
- 100g active sourdough starter
- 350g bread flour
- 100g pumpkin puree
- 75g warm water
- 7g salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Mix active sourdough starter, pumpkin puree, and warm water in a bowl.
- Add flour, salt, and spices. Mix until a shaggy dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 4-6 hours, or until doubled in size.
- Shape the dough into a loaf and place it in a proofing basket.
- Cover and refrigerate for 12-24 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Carefully place the dough into the hot Dutch oven.
- Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until golden brown.
- Let cool completely before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before beginning.
- Adjust spices to your preference.
- For a gluten-free version, use a gluten-free flour blend suitable for bread.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pumpkin sourdough, sourdough bread, fall baking, artisan bread, homemade bread, pumpkin spice, seasonal recipes