Pumpkin Sourdough Bread
A lightly spiced sourdough loaf featuring pumpkin puree for moisture and flavor, with a crisp crust and tender crumb. Perfect for fall breakfasts and soups.
Ingredients
Main dough
- 500 g bread flour about 4 cups
- 100 g whole wheat flour about 3/4 cup
- 200 g active sourdough starter fed and bubbly
- 150 g pumpkin puree about 2/3 cup
- 260 g water about 1 cup + 2 tbsp
- 10 g fine sea salt about 1 3/4 tsp
Flavoring
- 50 g brown sugar about 1/4 cup — optional
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ cup toasted chopped walnuts or pepitas Optional
Instructions
- Feed your starter 4–8 hours before mixing so it’s active and bubbly.
- Whisk together bread flour, whole wheat flour, cinnamon, nutmeg, ginger, and brown sugar in a large bowl.
- Mix pumpkin puree and water until smooth, then stir in the active starter. Pour wet into dry and mix until just combined.
- Let the shaggy dough rest 30 minutes, then sprinkle salt and fold to incorporate.
- Perform 3–4 sets of stretch-and-folds every 30 minutes, then leave the dough to rise at room temperature until 30–50% increased in volume (3–5 hours).
- Shape into a tight boule or batard, place seam-side up in a floured banneton, cover and refrigerate 8–18 hours.
- Preheat oven to 475°F (245°C) with a Dutch oven inside. Flip dough onto parchment, score, and bake covered 20 minutes; uncover, reduce to 425°F (220°C) and bake 20–25 more minutes until golden and internal temp ~205–210°F.
- Cool on a wire rack at least 1 hour before slicing.
Notes
- If you prefer less sweetness, reduce or omit brown sugar.
- Add nuts or seeds during the last fold for texture.
- If your starter is slow, increase fermentation time rather than speeding the heat.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 220mgSugar: 3g
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