This pumpkin sourdough bread is a warm and cozy treat! With its lovely orange hue and a touch of spice, it’s perfect for fall days or any day you crave something special.
I can’t resist the soft texture and the wonderful smell while it bakes. Plus, a slice with butter makes for the best snack—seriously, who can say no to that? 😊
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is well-fed before use. If you don’t have sourdough starter, you can buy one at a bakery or make a quick version using commercial yeast. However, the flavor won’t be quite the same!
Pumpkin Puree: Canned pumpkin puree works great in this recipe. If you have fresh pumpkin, you can roast and puree it yourself. Just be sure it’s cooked and cooled before adding!
Flours: I love using a mix of bread flour and whole wheat flour for depth of flavor. If you’re gluten-free, try using a gluten-free all-purpose blend, but the texture may differ.
Spices: Feel free to adjust the spices according to your taste. You can swap nutmeg for allspice and leave out the cloves if you prefer a milder flavor.
Sugar or Honey: This is optional, but adding a bit can enhance the flavors! You can also use maple syrup for a different taste.
How Do I Ensure Perfect Dough Consistency?
One of the key aspects of making pumpkin sourdough bread is the right dough consistency. Here are some tips:
- Start with less water and gradually add more if the dough feels too dry. The moisture from the pumpkin can change each time!
- Your dough should feel just tacky but not overly wet. It should hold its shape while still being pliable.
- During the autolyse, let the dough rest for at least 30 minutes. This helps hydrate the flour and improves gluten development, leading to a better structure.
What’s the Best Method for Shaping My Dough?
Shaping your dough properly is crucial for a good rise. Here’s how to do it:
- On a floured surface, gently turn out the dough and stretch it into a rectangle.
- Fold the top edge of the rectangle down to the center, then fold the bottom edge up. Finally, roll it tightly from the top down into a round shape.
- Use your hands to tighten the shape by cupping it and turning it against the counter. This creates tension on the surface, helping it rise nicely in the oven.
Happy baking! Your kitchen will smell amazing with this bread cooking away.
How to Make Pumpkin Sourdough Bread
Ingredients You’ll Need:
Starter and Flours:
- 100g active sourdough starter (100% hydration)
- 375g bread flour
- 125g whole wheat flour
Wet Ingredients:
- 250g pumpkin puree (cooked and cooled)
- 225g water (adjust as needed)
Flavorings:
- 10g salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 tbsp sugar or honey (optional for a touch of sweetness)
For Dusting:
- Extra flour for dusting and shaping
How Much Time Will You Need?
This recipe takes about 4 to 6 hours of active time, plus an additional 2 hours for final proofing. Don’t forget to factor in the initial feeding of your sourdough starter, which requires about 4-6 hours before you start making the bread. Then, you will spend time mixing, folding, and baking. Totally worth the wait for that gorgeous loaf!
Step-by-Step Instructions:
1. Feed Your Sourdough Starter:
Make sure your sourdough starter is active and bubbly. If it’s been in the fridge, feed it the night before or about 4-6 hours prior to baking so it’s ready to go!
2. Mix the Dough:
In a large mixing bowl, combine the bread flour, whole wheat flour, cinnamon, nutmeg, cloves, and salt. Use a whisk or your hands to mix everything evenly.
3. Add Wet Ingredients:
Add in the pumpkin puree, sourdough starter, water, and sugar or honey (if using). Mix with your hands or a spatula until a shaggy dough forms.
4. Autolyse:
Cover the bowl with a damp cloth and let the dough rest for 30-40 minutes. This helps the flour hydrate and kick-start gluten development.
5. Kneading and Folding:
After the rest, stretch and fold the dough in the bowl every 30 minutes for about 2 hours (you’ll do this 4 times). It’s a great way to develop the dough’s structure without intensive kneading.
6. Bulk Fermentation:
Once you’ve completed the stretches and folds, cover the bowl and let the dough rise at room temperature for 3 to 5 hours. It should roughly double in size.
7. Shape the Dough:
On a lightly floured surface, gently turn out the risen dough. Shape it into a tight round loaf. Place it seam-side up in a floured banneton basket or a bowl lined with a floured towel.
8. Final Proof:
Cover your shaped loaf and let it rise for another 2 to 4 hours at room temperature, or pop it in the fridge overnight for a slower fermentation, which enhances flavor!
9. Preheat Oven:
About 30 minutes before you plan to bake, place a Dutch oven (with its lid) in the oven and preheat to 475°F (245°C).
10. Bake:
When you’re ready, carefully take the hot Dutch oven out. Turn the dough out onto parchment paper, score the top with a knife or lame, and carefully transfer it into the Dutch oven. Cover with the lid.
11. Bake Covered:
Bake for 20 minutes with the lid on to create steam, which is crucial for a good crust.
12. Bake Uncovered:
Remove the lid and bake for another 20-25 minutes until the crust is golden brown and rustic!
13. Cool:
Once done, transfer the bread to a cooling rack and let it cool completely before slicing. This helps complete the cooking process inside and avoids a gummy texture.
14. Serve:
Enjoy your pumpkin sourdough bread on its own, or spread a little butter or your favorite toppings. Perfect for sharing, snacking, or a cozy breakfast!
This pumpkin sourdough bread captures the warmth of fall with its spices and comforting textures. Happy baking, and enjoy each delicious slice!
Can I Use Canned Pumpkin Puree?
Yes, canned pumpkin puree works perfectly and saves time! Just make sure to select plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
What If My Dough Is Too Sticky?
If your dough is sticking excessively, it may need more flour. When mixing, add flour a tablespoon at a time until it’s workable, but be careful not to add too much, as it can affect texture.
Can I Refrigerate the Dough Overnight?
Absolutely! Refrigerating the dough after shaping allows for a slower fermentation, enhancing the flavor. Just cover it with plastic wrap or a towel to prevent drying out.
How Should I Store Leftover Bread?
Store leftover pumpkin sourdough bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze it in a freezer-safe bag for up to a month. Just toast when ready to enjoy!
