This Pumpkin Sourdough Bread blends the cozy flavors of pumpkin with the tangy goodness of sourdough. Its golden crust and soft, warm inside make it a real treat!
Nothing warms up a chilly day like the smell of fresh bread baking! I love having a slice with butter—it’s like a hug for your tastebuds! 😋
Making this bread is easy, too! Just mix the ingredients, let it rise, and bake. Perfect for breakfast or as a tasty snack anytime!
Key Ingredients & Substitutions
Bread Flour: This gives your bread strength and chewiness. If you’re out of bread flour, you can use all-purpose flour, but your bread may be slightly less chewy. I love the texture bread flour brings!
Whole Wheat Flour: Adds a nutty flavor and more nutrients. If you’re looking for gluten-free options, try almond flour or oat flour, but be aware that the texture will change a bit!
Sourdough Starter: You’ll need an active starter for that signature tang. If you don’t have one, you can buy a dried starter or use a store-bought sourdough bread as a base, but the flavor won’t be quite the same.
Pumpkin Puree: This is essential for moisture and flavor. Canned pumpkin works great if fresh isn’t available. Pumpkin is also the perfect way to sneak in some veggies! You could substitute with sweet potato puree if you want a slightly different flavor.
Maple Syrup or Honey: Both provide a hint of sweetness. If you’re vegan, feel free to use agave syrup. I like a bit of sweetness to balance the pumpkin’s earthiness!
How Do I Ensure My Dough Rises Well?
When making bread, a proper rise is key. The first step is to create a warm environment for fermentation. Here’s how:
- Keep the room at 70-75°F (21-24°C) if possible. If it’s too cold, consider placing the bowl in an oven (turned off) or by a warm stove.
- During bulk fermentation, do stretch and folds every 30 minutes. This helps strengthen your dough!
- Don’t rush the proofing stage. If you’re unsure, it’s always better to let it rise a bit longer for a lighter loaf.
With these tips, you should have a beautifully risen dough ready to bake into delicious Pumpkin Sourdough Bread!
How to Make Pumpkin Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 400 g bread flour (about 3 1/4 cups)
- 100 g whole wheat flour (about 3/4 cup)
- 200 g active sourdough starter (100% hydration)
- 300 g pumpkin puree (cooked and cooled)
- 250-280 g water (about 1 to 1 1/8 cups), adjust as needed
- 12 g salt (2 teaspoons)
- 1 teaspoon ground cinnamon (optional, enhances pumpkin flavor)
- 1/2 teaspoon ground nutmeg (optional)
- 1 tablespoon maple syrup or honey (optional, for mild sweetness)
How Much Time Will You Need?
This recipe includes about 20 minutes of active preparation time, followed by 4-6 hours for bulk fermentation and an additional 2-3 hours for proofing. Don’t forget to add at least 30 minutes for preheating your oven! In total, you’re looking at roughly 7-10 hours, but most of that time is just waiting for the bread to rise and develop flavor.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the bread flour and whole wheat flour thoroughly. Then, add the pumpkin puree, sourdough starter, and 250 grams of water. Mix everything together gently until you achieve a shaggy dough. Allow it to rest for 30 minutes to let the flour absorb the moisture (this is called autolyse).
2. Add Salt and Spices:
After resting, sprinkle the salt, cinnamon, and nutmeg over the dough. If you’re using maple syrup or honey, add that too! Mix everything really well to ensure the salt is evenly incorporated. If the mixture feels too dry, add more water a little at a time until the dough is slightly sticky but manageable.
3. Bulk Fermentation:
Cover the bowl with a damp towel or plastic wrap. Let the dough ferment at room temperature (70-75°F / 21-24°C) for about 4-6 hours. During the first 2 hours, every 30 minutes do a stretch and fold to strengthen the dough. Just grab one side of the dough, stretch it up, and fold it over the center. Repeat this several times all around the dough.
4. Shape the Dough:
Once fermentation is done, turn the dough out onto a lightly floured surface. Gently shape it into a tight round loaf by tucking the edges under. This helps create surface tension for a good rise.
5. Proof the Dough:
Place your shaped loaf seam side up in a floured banneton basket or a bowl lined with a floured kitchen towel. Cover it and let it proof for 2-3 hours at room temperature, or if you want a deeper flavor, refrigerate it overnight for a slow fermentation.
6. Preheat the Oven:
At least 30 minutes before you’re ready to bake, place a Dutch oven or a heavy oven-safe pot with a lid in your oven and preheat it to 450°F (230°C). This ensures your bread gets a beautiful crust!
7. Score and Bake:
When your oven is hot and the dough is ready, carefully remove the Dutch oven. Turn your dough out onto a sheet of parchment paper. With a sharp blade, score the top of the dough with a design of your choice to allow it to expand during baking. Transfer the dough on the parchment into the Dutch oven, cover it with the lid, and bake for 20 minutes.
8. Finish Baking:
After 20 minutes, remove the lid and continue baking for another 20-25 minutes, until the crust is a deep golden brown and beautifully caramelized.
9. Cool Down:
Take the bread out of the oven and let it cool completely on a wire rack before slicing. This helps the inside set properly and improves the texture.
Now, enjoy your warm, delicious Pumpkin Sourdough Bread! The unique combination of tangy sourdough and cozy pumpkin spice is sure to be a hit!
Can I Use Canned Pumpkin Puree?
Absolutely! Canned pumpkin puree works perfectly and makes the recipe super convenient. Just make sure it’s pure pumpkin with no additives for the best results!
What If My Sourdough Starter Isn’t Active?
For the best outcome, your sourdough starter should be bubbly and active. If it’s not, refresh it by feeding it with equal parts flour and water, letting it sit at room temperature until it doubles in size, usually about 4-6 hours, before using it in the recipe.
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply skip the honey or maple syrup, or substitute with agave syrup. The rest of the ingredients are naturally vegan!
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag. It thaws beautifully!
