Print

Cozy Pumpkin Sourdough Bread: Easy Fall Spice Recipe

pumpkin sourdough bread - featured image
Print Recipe

This cozy pumpkin sourdough bread combines the tangy flavor of sourdough with the subtle sweetness of pumpkin and warm fall spices. It’s a forgiving recipe that yields a soft, moist crumb with a crackly crust, perfect for fall mornings or alongside a bowl of soup.

Ingredients

Scale
  • 100g active sourdough starter
  • 400g bread flour
  • 100g whole wheat flour
  • 200g pumpkin puree (fresh or canned, 100% pumpkin)
  • 250g water (filtered or room temperature)
  • 9g fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 30g maple syrup (optional, for a sweeter loaf)
  • 60g pepitas or sunflower seeds (optional)
  • 80g dried cranberries or golden raisins (optional)

Instructions

  1. Feed your sourdough starter a 1:1:1 ratio (equal parts starter, flour, and water) about 4-6 hours before mixing, so it is active and bubbly.
  2. In a large bowl, combine 100g active starter, 200g pumpkin puree, 250g water, and 30g maple syrup (if using). Whisk until smooth.
  3. Add 400g bread flour, 100g whole wheat flour, and spices (cinnamon, nutmeg, ginger, cloves). Mix with your hands or a dough whisk until no dry flour remains. The dough will be shaggy and sticky.
  4. Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse).
  5. Sprinkle 9g salt over the dough. Wet your hands and fold the dough over itself a few times until the salt is incorporated.
  6. Perform stretch and folds every 30 minutes for the first 2 hours (4 sets total). Wet your hands, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat on all four sides. After the last set, let the dough rest undisturbed for the remaining 4 hours of bulk fermentation (total bulk fermentation time: about 6 hours). The dough should puff up, become smooth, and show small bubbles.
  7. Lightly flour your work surface. Turn the dough out gently. Do a pre-shape by folding the edges into the center, then flip it over so the seam is on the bottom. Let it rest for 20 minutes.
  8. Do the final shape: gently flatten the dough into a rectangle, fold the top third down and the bottom third up like a letter, then roll it into a tight log. Place it seam-side up in a floured banneton. Cover and refrigerate overnight (12-18 hours).
  9. The next morning, place your Dutch oven in the cold oven and preheat to 450°F (230°C). Let it heat for at least 45 minutes.
  10. Carefully remove the hot Dutch oven lid. Place a piece of parchment paper over the proofed dough, invert the banneton, and gently release the dough. Score the top with a deep slash (about 1/2 inch deep).
  11. Carefully lower the dough into the hot pot using the parchment as a sling. Put the lid on and bake for 30 minutes.
  12. Remove the lid and continue baking for another 20-25 minutes, until the crust is deep amber-brown and the internal temperature reaches 205-210°F (96-99°C). The bread should sound hollow when tapped on the bottom.
  13. Transfer the bread to a wire rack and let it cool completely before slicing, at least 2 hours.

Notes

Pumpkin puree adds moisture; do not over-hydrate. The dough may take longer to rise due to pumpkin’s natural sugars and fiber. Look for a 30-40% increase in volume during bulk fermentation. Keep dough at 75-78°F (24-26°C) during bulk fermentation. Do not skip the cold retard—it develops flavor and makes the dough easier to handle. For best results, let the bread cool completely before slicing to avoid a gummy crumb.

Nutrition

Keywords: pumpkin sourdough bread, fall sourdough, pumpkin bread, sourdough with pumpkin, autumn bread, pumpkin spice sourdough

Find it online: https://avabowls.com/cozy-pumpkin-sourdough-bread-easy-fall-spice-recipe/