Pumpkin Sourdough Bread

A delightful twist on traditional sourdough, this pumpkin bread features warm flavors of fall and a soft texture, perfect for enjoying plain or with soups.

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Course: Bread, Snack

Cuisine: American, Fall

Keyword: baking, Bread Recipe, fall recipes, Homemade Bread, Pumpkin Sourdough

Prep Time: 8

Cook Time: 45

Total Time: 4 13

Servings: servings

Calories: 250kcal

Ingredients

For the starter

50 g mature starter Ensure it's bubbly
50 g flour
50 g tepid water Filtered, bottled, or boiled and cooled tap water

For the dough

100 g active starter Should be active and bubbly
300 g water Filtered, bottled, or boiled and cooled tap water
100 g canned pumpkin purée
3 tbsp honey or maple syrup
1 tbsp pumpkin spice
2 tsp ground turmeric
12 g sea salt
500 g white bread flour
3 tbsp olive oil For the bowl
3 tbsp olive or vegetable oil For the kitchen string
Rice flour or gluten-free flour For the bowl or banetton, as needed

Instructions

Preparation

Mix 50g of your mature starter, 50g of flour, and 50g of tepid water in a bowl. Stir well and let it sit for about 8 hours to become active.
In a large bowl, combine 100g of the active starter with 300g of water, 100g of pumpkin purée, 3 tablespoons of honey or maple syrup, pumpkin spice, ground turmeric, sea salt, and 500g of white bread flour. Mix until it looks shaggy.
Sprinkle some flour on your working surface and turn the shaggy dough onto it. Knead the dough with your hands for about 10 to 15 minutes until it feels smooth.
Place the kneaded dough in an oiled bowl and cover it with a clean cloth. Let it rise for about 4 hours, or until it has doubled in size.
Gently deflate the risen dough and shape it into a round loaf, resembling a pumpkin. Use kitchen string to create sections for that pumpkin look.
Place the shaped loaf in a banetton and let it proof for about an hour.
Preheat your oven to 450°F (230°C) while the dough is proofing.
After proofing, transfer the loaf to a baking sheet or stone and bake in the preheated oven for about 45 minutes or until golden brown and sounds hollow when tapped.

Notes

Store your pumpkin sourdough bread by letting it cool completely, then wrap it in a clean cloth or parchment paper and place in a paper bag. Can be stored at room temperature for up to 3 days or frozen for up to 3 months.

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