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Pumpkin Sourdough Bread

A cozy and flavorful pumpkin sourdough bread infused with warm fall spices, perfect for toasting or as a base for sandwiches.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 100 g Active sourdough starter (100% hydration, bubbly and doubling) Feed it 6–8 hours before mixing.
  • 260 g Warm water (about 80–85°F)
  • 150 g Pumpkin puree Use plain, not pie filling.
  • 400 g Bread flour
  • 100 g Whole wheat flour
  • 10 g Fine sea salt
  • 20 g Brown sugar or maple syrup Optional, boosts caramelization.
  • 1.5 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/4 tsp Freshly grated nutmeg
  • a pinch Ground cloves About 1/8 tsp.
  • few drops Neutral oil For the bowl and hands.
  • Rice flour + all-purpose flour For dusting the banneton.

Method
 

Preparation
  1. Check your starter. Feed it 6–8 hours before mixing. It should pass the 'float test' and smell pleasantly fruity.
  2. In a large bowl, whisk together warm water, pumpkin puree, and brown sugar/maple syrup (if using).
  3. Add both flours and mix until no dry bits remain. Cover and rest for 30–45 minutes.
  4. After resting, sprinkle salt over the dough. Add starter in dollops and mix until incorporated for 2–3 minutes.
  5. Sprinkle spices over the dough and fold several times until the spices are evenly distributed.
Bulk Fermentation
  1. Over a period of 2.5–3.5 hours at 75–78°F, perform 3–4 sets of stretch-and-folds every 30 minutes.
Shaping
  1. Turn dough onto a lightly floured surface and gently pre-shape into a round. Rest uncovered for 15–20 minutes.
  2. For a boule: flip smooth-side down, gently stretch into a square, fold edges to center, then roll into a ball.
  3. For a batard: fold like a letter and stitch.
Proofing
  1. Dust a banneton with a mixture of rice flour and all-purpose flour. Place dough seam-side up and cover.
  2. Refrigerate for 8–16 hours.
Baking
  1. Preheat a Dutch oven to 500°F (260°C) for 45–60 minutes.
  2. Turn dough onto parchment, score with a slash, and load into the hot Dutch oven.
  3. Bake covered at 475°F (246°C) for 20 minutes, then uncovered for 20–25 minutes until deep amber.
  4. Let it cool completely on a rack for at least 90 minutes before slicing.

Notes

Keep the loaf cut-side down for up to 24 hours, store in a paper bag for 2–4 days, or freeze slices for up to 2 months. Toast from frozen.