Print

Cozy Pumpkin Sourdough Bread with Fall Spices: Easy Homemade Recipe

pumpkin sourdough bread - featured image
Print Recipe

This cozy pumpkin sourdough bread with fall spices isn’t sweet like a pumpkin loaf you’d call dessert, and it’s not tangy like a traditional sourdough boule. It lands somewhere in that perfect middle ground where the natural sweetness of roasted pumpkin meets the gentle acidity of a well-fed starter.

Ingredients

Scale
  • 100g active sourdough starter
  • 200g pumpkin puree (about ¾ cup)
  • 400g bread flour (about 3 cups)
  • 100g whole wheat flour (about ¾ cup)
  • 150g water (about ⅔ cup)
  • 30g maple syrup (about 2 tablespoons)
  • 9g fine sea salt (about 1½ teaspoons)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pepitas or rolled oats for topping (optional)

Instructions

  1. Feed your starter 6-8 hours before mixing; you need 100g of active, bubbly starter.
  2. In a large bowl, combine 100g active starter, 150g water, 200g pumpkin puree, and 30g maple syrup. Whisk until mostly smooth.
  3. Add 400g bread flour, 100g whole wheat flour, and 9g salt. Mix with a spatula or your hand until no dry flour remains.
  4. Sprinkle the cinnamon, nutmeg, ginger, and cloves over the dough and fold them in.
  5. Cover the bowl and let it rest for 30 minutes (autolyse).
  6. Perform 3 rounds of stretch and folds, each round consisting of 4 folds (one full rotation), with 30-minute rests between rounds.
  7. Cover the bowl and let it bulk ferment at room temperature (70-75°F) for 4-6 hours, until increased by about 50% and showing small bubbles.
  8. Cover tightly and refrigerate for 12-18 hours (cold retard).
  9. The next day, remove the dough from the refrigerator and let it sit at room temperature for 20-30 minutes.
  10. Lightly flour your work surface, turn out the dough, and shape it into a round by folding edges toward the center and creating surface tension.
  11. Place the shaped dough seam-side up in a floured banneton or bowl, cover, and proof at room temperature for 1-2 hours until puffy and holds a gentle indentation.
  12. Place a Dutch oven inside the oven and preheat to 475°F (245°C) for at least 30 minutes.
  13. Turn the proofed dough out onto parchment paper, score the top with a deep slash, and sprinkle with pepitas or oats if desired.
  14. Carefully place the dough into the hot Dutch oven, cover, and bake for 25 minutes.
  15. Remove the lid and bake for another 20-25 minutes until deep golden brown and internal temperature reaches 200-205°F.
  16. Transfer to a wire rack and cool completely for at least 2 hours before slicing.

Notes

Pumpkin puree should be at room temperature. Do not overhydrate; the stretch-and-folds will develop gluten. Trust the poke test for proofing. Let the bread cool completely before slicing to avoid a gummy crumb.

Nutrition

Keywords: pumpkin sourdough bread, fall spices, sourdough bread, pumpkin bread, homemade bread, fall baking, sourdough recipe

Find it online: https://gleefulfork.com/cozy-pumpkin-sourdough-bread-with-fall-spices-easy-homemade-recipe/