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