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Pumpkin Sourdough Bread

A delightful pumpkin sourdough bread featuring a soft crumb and a shatteringly crisp crust, perfect for toasting and enjoying during fall.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 120 g Active sourdough starter, fed and bubbly 100% hydration
  • 220 g Warm water Around 80–85°F
  • 200 g Pumpkin puree Unsweetened; canned or homemade
  • 400 g Bread flour
  • 100 g Whole wheat flour
  • 10 g Salt About 1 3/4 tsp fine sea salt
  • 25-40 g Brown sugar or maple syrup Adjust to taste, optional
  • 1 tsp Cinnamon Optional but recommended
  • 0.5 tsp Ground ginger Optional but recommended
  • 0.25 tsp Nutmeg Optional but recommended
  • 0.125 tsp Clove Optional but recommended
  • 15 g Neutral oil or melted butter Adds softness and keeps loaf fresh
  • 60-100 g Optional add-ins (roasted pepitas, toasted pecans, or chocolate chips) 1 tsp vanilla for a sweeter version
  • Rice flour For dusting (for the banneton)

Method
 

Preparation
  1. Feed the starter (morning or early afternoon) to ensure it doubles within 4–6 hours and is bubbly.
  2. Autolyse the dough for 30-45 minutes by mixing bread flour, whole wheat flour, and warm water until no dry spots remain. Cover and rest.
  3. Mix in the pumpkin puree, active starter, brown sugar or maple syrup, optional spices, and oil.
  4. Blend until cohesive, then sprinkle in the salt and mix until the dough is sticky but uniform.
Fermentation
  1. Conduct bulk fermentation for 3.5–5 hours at 74–78°F, performing 3–4 sets of stretch-and-folds every 30 minutes for the first 2 hours.
  2. Add optional mix-ins after the second fold and laminate the dough on a lightly damp surface.
  3. Pre-shape the dough and rest it for 10 minutes before final shaping into a tight boule or batard.
Proofing
  1. Cold proof the dough overnight by placing it seam-side up in a dusted banneton, covering it and refrigerating for 10–16 hours.
Baking
  1. Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
  2. Score the dough and bake covered for 20 minutes, then uncover and bake another 20–25 minutes until deep amber.
  3. Cool completely on a rack for 90 minutes before slicing.

Notes

Store the loaf cut-side down on a board or in a paper bag for up to 2 days. For longer storage, wrap in foil and freeze slices up to 2 months.