Description
This cozy, naturally leavened pumpkin sourdough bread brings together the tang of wild yeast with the subtle sweetness of real pumpkin puree. It’s perfect for fall mornings, hearty sandwiches, or toasting with a pat of butter.
Ingredients
100 g Sourdough Starter (fed and bubbly)
200 g Pumpkin Puree (homemade or canned)
500 g Bread Flour
280 g Water (adjust as needed)
20 g Raw, unprocessed honey
10 g Salt
Instructions
1. In a large bowl, mix starter, pumpkin puree, and water until combined.
2. Add flour and mix into a shaggy dough. Let rest for 30 minutes.
3. Add salt and honey. Mix well by hand or spoon.
4. Cover and perform 3–4 rounds of stretch and folds every 30 minutes.
5. Let dough rise at room temperature until doubled (4–6 hours).
6. Shape into a round or batard and place in floured proofing basket.
7. Cover and cold proof overnight in the fridge (8–12 hours).
8. Preheat oven to 475°F with Dutch oven inside.
9. Score loaf, transfer to hot Dutch oven, and bake covered 20 minutes.
10. Uncover and bake another 20–25 minutes until golden brown.
11. Cool completely before slicing.
Notes
Optional: Fold in 40–50g toasted pumpkin seeds during last stretch and fold.
To make pumpkin spice sourdough, add 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger to dry ingredients.
This bread freezes well—wrap tightly and store up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin sourdough bread, sourdough discard pumpkin bread, pumpkin spice sourdough bread