Description
Pumpkin sourdough bread is a cozy, tangy, and lightly sweet artisan loaf made with real pumpkin purée and active sourdough starter. Its golden crust and soft crumb make it the perfect bread for fall—or any time of year.
Ingredients
• 100 g sourdough starter (fed and bubbly)
• 200 g pumpkin purée (homemade or canned)
• 500 g bread flour
• 280 g water (keep extra on hand)
• 20 g raw, unprocessed honey
• 10 g salt
Instructions
1. In a bowl, mix sourdough starter, water, and honey until combined.
2. Add flour, pumpkin purée, and salt. Stir until shaggy dough forms. Cover and let rest 1 hour (autolyse).
3. Form dough into a smooth ball using 20–25 stretch-and-folds. Let rest 30 minutes.
4. Perform 4 rounds of stretch-and-folds spaced 15–30 minutes apart.
5. Cover and bulk ferment until dough has doubled and is airy (about 4–6 hours).
6. Shape dough into a batard or boule. Place in floured banneton, seam side up.
7. Cold ferment in the fridge for at least 5 hours, up to 36 hours.
8. Preheat oven and Dutch oven to 450°F (230°C) for 1 hour.
9. Invert dough onto parchment, score the top, and place into Dutch oven.
10. Bake covered at 450°F for 30 minutes, then uncovered at 410°F for 10–15 minutes.
11. Cool completely on a wire rack before slicing.
Notes
– Use 100% pure canned pumpkin, not pie filling.
– Longer cold ferments yield more complex flavor.
– If dough feels too sticky, wet hands for folding.
– Add oats or seeds for extra crunch and texture.
– Freeze sliced loaf with parchment between slices for easy toasting.
- Prep Time: 240
- Cook Time: 45
- Method: Sourdough, Dutch Oven
- Cuisine: American