This Pumpkin Sourdough Bread combines the warm flavors of pumpkin with the tangy goodness of sourdough. It’s soft, fluffy, and perfect for fall!
I love how the pumpkin gives it a lovely color and a little sweetness. It’s amazing toasted with butter or simply enjoyed on its own—so comforting! 🍞🎃
Key Ingredients & Substitutions
Bread Flour: This flour gives your bread a great texture because it’s high in protein. If you don’t have bread flour, all-purpose flour can work too, but the texture may be slightly different.
Whole Wheat Flour: This adds a nutty flavor and more nutrients. You can substitute with spelt flour for something different, or use all bread flour to keep it simple.
Pumpkin Puree: Canned pumpkin is super easy and works perfectly. If you’re feeling adventurous, try using fresh roasted pumpkin; just make sure it’s well-pureed and not too watery.
Sourdough Starter: Ensure your starter is active and bubbly for the best results. If you’re new to sourdough, you can try using a store-bought starter or even a pinch of instant yeast for a quicker rise—though it won’t have the same depth of flavor.
Spices: The cinnamon and nutmeg really enhance the pumpkin flavor. Feel free to add more spices like ginger or cloves if you want a spicier kick, or skip them for a more classic loaf.
How Do I Get the Perfect Crust on My Bread?
Achieving a beautiful, crispy crust is all about steam and high heat. Here’s how you can do it:
- Preheat your Oven: Make sure your oven is fully preheated to 230°C (450°F). It helps create a quick burst of steam when you place the dough inside.
- Baking in a Covered Pot: Using a Dutch oven traps steam and helps your bread rise without forming a crust too soon. Bake it covered for the first 20 minutes, then uncover it to finish baking.
- Scoring: Before baking, score the top of the loaf with a sharp knife. This allows the bread to expand and helps create that nice crust shape!
These techniques and tips will help you bake a loaf that’s not only tasty but also looks impressive! Enjoy baking!
Pumpkin Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g bread flour
- 100g whole wheat flour
- 150g active sourdough starter (100% hydration)
- 250g pumpkin puree (fresh or canned, unsweetened)
- 280g water (adjust as needed)
- 10g salt
- 1 tsp ground cinnamon (optional, for warm flavor)
- 1/2 tsp ground nutmeg (optional)
For Dusting:
- Flour for dusting
How Much Time Will You Need?
This Pumpkin Sourdough Bread takes about 30 minutes for preparation and mixing. Then, you’ll need approximately 4-6 hours for fermentation, followed by 2-3 hours for final proofing. Baking takes around 40-45 minutes, so overall, set aside about 8-10 hours for the full process, with most time being hands-off.
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, combine the bread flour, whole wheat flour, ground cinnamon, and nutmeg. Stir well with a whisk or spoon to evenly distribute the ingredients.
2. Combining the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, water, and active sourdough starter until smooth. This will be your wet mixture that adds flavor and moisture!
3. Forming the Dough:
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a rough dough comes together. It might look a bit shaggy, but that’s okay!
4. Autolyse Phase:
Cover the bowl with a kitchen towel and let the dough rest for 30 minutes. This resting period helps to hydrate the flour and start gluten development.
5. Adding Salt and Kneading:
After 30 minutes, sprinkle the salt over the dough. Using your hands, gently knead or fold the dough in the bowl until the salt is fully incorporated. This usually takes a couple of minutes.
6. Bulk Fermentation:
Cover the bowl again and let the dough ferment at room temperature for 4-6 hours. During the first 2 hours, perform stretch and folds every 30-45 minutes. Just grab one side of the dough, stretch it up, and fold it over itself—repeat on all sides!
7. Shaping the Dough:
Once the dough has risen and appears bubbly, it’s time to shape it. Turn the dough onto a lightly floured surface and shape it into a tight round loaf using your hands.
8. Proofing the Dough:
Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover it with a towel and let it proof for 2-3 hours at room temperature, or refrigerate overnight for a slower rise which will add more flavor.
9. Preheating the Oven:
About 30 minutes before baking, preheat your oven to 230°C (450°F) along with your Dutch oven or a baking stone inside. This helps create a hot environment for baking.
10. Scoring the Dough:
When you’re ready to bake, carefully transfer the dough onto a piece of parchment paper. Use a sharp knife or razor blade to score the top of the dough with slashes—this helps it expand in the oven and look beautiful!
11. Baking the Bread:
Using oven mitts, carefully place the scored dough (with the parchment) into the hot Dutch oven. Cover it with the lid and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Cooling:
Once baked, remove the bread from the oven and let it cool completely on a wire rack. This will allow the crumb to set properly. Patience is key here—it’s hard, but worth it!
Enjoy this moist, flavorful Pumpkin Sourdough Bread with a subtle pumpkin aroma and a beautiful crust! Perfect for cozy gatherings or just a lovely treat for yourself. Happy baking!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is a convenient option and will work perfectly in this recipe. Just make sure to choose unsweetened pumpkin puree for the best flavor.
How Do I Know When My Bread Has Finished Proofing?
The dough is ready to bake when it has doubled in size and passes the “poke test.” Gently poke the dough with your finger; if it springs back slowly and leaves an indent, it’s ready!
How Should I Store Leftover Bread?
Store any leftover bread in an airtight bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it—just toast slices directly from the freezer when you want to enjoy!
Can I Add Other Spices or Ingredients?
Definitely! Feel free to experiment with spices like ginger or cloves. You can also add mix-ins like nuts, seeds, or dried fruit for added texture and flavor!
