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Pumpkin Sourdough Bread

A loaf of pumpkin sourdough bread with a slice cut, showing the texture and pumpkin color.
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A naturally leavened sourdough bread enriched with pumpkin puree, perfect for fall baking.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree
  • 10g salt
  • 1 teaspoon pumpkin pie spice

Instructions

  1. In a large bowl, mix the active sourdough starter and warm water.
  2. Add the pumpkin puree and mix until combined.
  3. In a separate bowl, whisk together the bread flour, salt, and pumpkin pie spice.
  4. Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms.
  5. Cover the bowl and let it rest for 30 minutes.
  6. Perform a series of stretch and folds every 30 minutes for 2 hours, or until the dough is smooth and elastic.
  7. Shape the dough into a round loaf and place it in a banneton.
  8. Cover and refrigerate overnight.
  9. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
  10. Carefully score the top of the loaf and place it in the hot Dutch oven.
  11. Bake for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes, or until golden brown.
  12. Let the bread cool completely before slicing.

Notes

  • Ensure your sourdough starter is active and bubbly before using.
  • Adjust the amount of pumpkin puree based on your desired flavor and moisture level.
  • You can add chopped pecans or walnuts to the dough for extra texture.
  • For a crispier crust, bake the loaf directly on a baking stone or steel.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-sourdough-bread/

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