Easy Pumpkin Sourdough Bread
A cozy twist on traditional sourdough, this pumpkin-infused loaf is soft, slightly sweet, and absolutely stunning. Perfect for fall gatherings or as a homemade Thanksgiving table centerpiece.
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 12 hours 45 minutes
Servings: 1 Loaf
Calories: 1805 kcal
🍽️ Ingredients:
- 100g Sourdough Starter (fed and bubbly)
- 200g Pumpkin Puree (homemade or canned)
- 500g Bread Flour
- 280g Water (plus a little extra if needed)
- 20g Raw, unprocessed honey
- 10g Salt
👩🍳 Step-by-Step Instructions:
1. Autolyse:
Mix starter, water, and honey in a bowl until well combined. Add flour, pumpkin puree, and salt. Stir with a wooden spoon until a shaggy dough forms. Cover with cling film or damp towel. Rest 1 hour.
2. Form Dough:
Stretch dough from the outside and fold over itself until a smooth ball forms (20-25 folds). Cover and rest for 30 minutes.
3. Stretch & Fold:
Do 4 sets of stretch and folds, resting 15–30 minutes between sets.
4. Bulk Ferment:
Cover and let the dough ferment. Time varies with room temperature. Warmer rooms = faster rise.
5. Shape the Dough:
Shape into a batard (or your preferred shape). Flour your banneton generously and place dough seam-side up. Add oats or seeds if desired.
6. Cold Ferment:
Cover dough and place in the fridge for at least 5 hours, up to 36. Longer ferments = more flavor and crust blisters!
7. Preheat Oven:
Preheat oven to 230°C/450°F with the Dutch oven inside for 1 hour. Keep dough in fridge until ready to bake.
8. Score & Bake:
Remove dough from fridge. Score and gently place on parchment paper. Place into hot Dutch oven.
- Bake 30 mins with lid on at 230°C/450°F
- Bake additional 10–15 mins lid off at 210°C/410°F
9. Cool:
Remove from oven and cool on a wire rack for at least 4 hours before slicing.
💡 Pro Tips:
- 🥶 Long cold ferment = blisters + flavor
- 🌡️ Adjust fermentation time based on your home’s temperature
- 🔥 Use a baking sheet under Dutch oven to prevent burnt bottoms
📊 Nutrition Info (Per Loaf):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 loaf | 1805 | 60g | 363g | 8g | 12g | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Pumpkin Sourdough Bread: Your New Fall Favorite
- Total Time: 12 hours 45 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A cozy twist on traditional sourdough, this pumpkin-infused loaf is soft, slightly sweet, and absolutely stunning. Perfect for fall gatherings or as a homemade Thanksgiving table centerpiece.
Ingredients
- 100g Sourdough Starter (fed and bubbly)
- 200g Pumpkin Puree (homemade or canned)
- 500g Bread Flour
- 280g Water (plus a little extra if needed)
- 20g Raw, unprocessed honey
- 10g Salt
Instructions
1. Mix starter, water, and honey in a bowl until well combined. Add flour, pumpkin puree, and salt. Stir with a wooden spoon until a shaggy dough forms. Cover and rest 1 hour.
2. Stretch dough from the outside and fold over itself until a smooth ball forms (20-25 folds). Cover and rest for 30 minutes.
3. Do 4 sets of stretch and folds, resting 15–30 minutes between sets.
4. Cover and let the dough ferment until nearly doubled. This varies based on room temp.
5. Shape into a batard. Place into a floured banneton, seam-side up.
6. Cover and refrigerate for at least 5 hours or up to 36 hours.
7. Preheat oven to 230°C/450°F with Dutch oven inside for 1 hour.
8. Remove dough from fridge. Score, place into Dutch oven using parchment paper.
9. Bake 30 mins with lid on, then 10–15 mins with lid off at 210°C/410°F.
10. Cool on wire rack at least 4 hours before slicing.
Notes
Longer cold ferments create better crust and flavor.
Use less starter if fermenting overnight in a warm home.
Place baking sheet under Dutch oven to prevent burning.
- Prep Time: 4 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 1805
- Sugar: 2g
- Sodium: 3886mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 363g
- Fiber: 12g
- Protein: 60g
