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Rustic pumpkin sourdough bread with golden crust on wooden board

How To Bake The Best Pumpkin Sourdough Bread?

A delightful twist on classic sourdough, this recipe combines the tangy goodness of sourdough with the warm, earthy flavors of pumpkin. Perfect for fall, this bread boasts a soft crumb, a golden crust, and a subtle sweetness from pumpkin puree.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 18 hours
Servings: 12 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Starter
  • 100 g Active sourdough starter
Main Dough
  • 400 g Bread flour
  • 50 g Whole wheat flour
  • 280 g Water
  • 100 g Pumpkin puree (not pumpkin pie filling)
  • 10 g Salt
  • 1 tsp Pumpkin pie spice (optional)

Equipment

  • Large mixing bowl
  • Dough scraper
  • Kitchen scale
  • Banneton (proofing basket)
  • Dutch oven with lid
  • Wire cooling rack
  • Sharp blade or lame

Method
 

Mixing and Bulk Fermentation
  1. Combine the active sourdough starter, water, and pumpkin puree in a large bowl, mixing until well combined.
  2. Add the bread flour, whole wheat flour, salt, and pumpkin pie spice to the wet ingredients, mixing until no dry flour remains and a shaggy dough forms.
  3. Cover the bowl and let the dough rest for 30 minutes, then perform 4 sets of stretch and folds at 30-minute intervals.
  4. After the folds, allow the dough to bulk ferment at room temperature for 3-5 hours, or until it has increased in volume by about 30-50%.
Shaping and Cold Proof
  1. Gently turn the dough out onto a lightly floured surface and pre-shape it into a round, letting it rest for 20 minutes.
  2. Perform the final shaping, then transfer the dough seam-side up into a floured banneton or a bowl lined with a floured tea towel.
  3. Cover the banneton and refrigerate for 12-18 hours for a cold proof, which develops flavor and makes the dough easier to handle.
Baking
  1. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
  2. Carefully remove the hot Dutch oven, invert the dough into it, score the top with a sharp blade, and bake with the lid on for 25 minutes.
  3. Remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown.
  4. Transfer the baked bread to a wire rack to cool completely for at least 2 hours before slicing and serving.

Notes

For best results, ensure your sourdough starter is very active and bubbly before beginning. Adjust the amount of water slightly based on the hydration of your pumpkin puree. Cooling the bread completely is crucial for a good texture and easy slicing.