Pumpkin Sourdough Bread

As the leaves start to change and the air turns crisp, there's nothing quite like the warm, inviting aroma of freshly baked bread filling your home. This pumpkin sourdough bread is the perfect seasonal treat, combining the rustic flavors of traditional sourdough with the sweet, comforting essence of pumpkin. Whether you're looking to impress guests at a fall gathering or simply want to indulge in a slice of cozy goodness for breakfast, this recipe is a delightful way to celebrate the flavors of autumn. With its beautifully chewy crust, soft and tender crumb, and hints of warm spices, this pumpkin sourdough is more than just a loaf of bread; it's a celebration of the season. Join me as we embark on a baking adventure that will leave your kitchen smelling heavenly and your taste buds craving more!

Pumpkin Sourdough Bread

Prep Time: 10 minutes

Cook Time: 45 minutes

Ferment Time: 10 hours

Ingredients

• 100 g active sourdough starter

• 200 g pumpkin puree

• 240 g room temperature water

• 500 g bread flour

• 10 g coarse kosher salt

• 1/4 cup brown sugar

• 1 1/2 tablespoon pumpkin pie spice

Instructions

1. In a large bowl, combine 100g of active sourdough starter with 240g of water. Mix until mostly combined.

2. Add 200g of pumpkin puree and stir until the mixture is smooth.

3. Gradually incorporate 500g of bread flour, mixing until the flour is fully combined. Cover the bowl and let the mixture rest for 30 minutes.

4. After resting, sprinkle 10g of salt over the dough. With wet hands, perform a series of stretches and folds: grab the dough, pull a section until it’s long enough to fold over itself, and then fold it. Rotate the bowl 90 degrees and repeat this process four times. Cover the dough again and let it rest for another 30 minutes. Repeat this stretch and fold process a total of three times.

5. In a small bowl, mix together 1/4 cup of brown sugar and 1 1/2 tablespoons of pumpkin pie spice. Sprinkle this mixture over the dough, and then perform one final stretch and fold to incorporate it. Note that less mixing will create visible ribbons of sugar, while more mixing will result in a more uniform dough.

6. Cover the dough and let it bulk ferment for 10-12 hours, or until it has doubled in size.

7. Once the dough has risen, turn it out onto a floured surface and shape it into your desired loaf shape, placing it seam side down on a piece of parchment paper. Cover it and let it rise for an additional 60-120 minutes.

8. While the dough is rising, place a cast iron Dutch oven into a cold oven and preheat both to 450°F (232°C).

9. Once the oven is preheated, score the top of your loaf as desired. Use the parchment paper as handles to lift the dough and carefully lower it into the hot Dutch oven.

10. Bake the pumpkin sourdough at 450°F for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking until the crust darkens, which should take an additional 15-20 minutes.

11. Once baked, remove the sourdough from the Dutch oven and place it on a wire rack to cool to room temperature before slicing. Enjoy your delicious pumpkin sourdough!