This pumpkin sourdough bread is soft, warm, and full of fall flavors! The sweet pumpkin pairs perfectly with tangy sourdough, making each slice comforting and delicious.
Making this bread feels like a cozy hug. I love to toast it and spread some butter on top—it’s a simple treat that brightens my day. Give it a try, you’ll love the aroma as it bakes!
Key Ingredients & Substitutions
Bread Flour: This flour has a high protein content, which helps give the bread strength and structure. If you need a substitution, you can use all-purpose flour, but the bread might be a bit softer. For a whole grain twist, consider using whole wheat flour; just be ready for a denser loaf.
Sourdough Starter: Ensure your starter is active and bubbly for the best results. If you don’t have sourdough, you can substitute with 1 teaspoon of instant yeast, but keep in mind the flavor will change, losing that signature tangy taste.
Pumpkin Puree: I love using homemade pumpkin puree, but canned works well, too! Just be sure it’s unsweetened. If you want to mix things up, try using mashed sweet potatoes or butternut squash for similar results.
Spices: The cinnamon and nutmeg add a warm, cozy flavor! If you’re not a fan of these spices, you can leave them out or swap them for pumpkin pie spice. It gives the same seasonal feel without being overwhelming.
How Do I Achieve the Best Stretch and Fold Technique?
Stretching and folding builds strength in your dough. It’s important for a great rise and texture! Here’s how to do it:
- After the first 30-minute rest, dampen your hands to prevent sticking.
- Grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all four sides, gently pulling each time.
- Continue this process every 30 minutes for 2 to 3 hours. The dough should feel smoother and stronger with each session.
Patience is key—don’t rush this step, as it really enhances the final bread texture! If you have any questions, feel free to ask.
How to Make Delicious Pumpkin Sourdough Bread
Ingredients You’ll Need:
- For the Dough:
- 500 grams bread flour (about 4 cups)
- 100 grams sourdough starter (active, fed)
- 150 grams pumpkin puree (canned or homemade, unsweetened)
- 300 grams lukewarm water
- 10 grams salt (about 1 ½ teaspoons)
- For the Flavor (optional):
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon sugar or honey
- For Dusting:
- Extra flour
Time Needed:
This recipe takes about 15-20 minutes to prepare. After that, you’ll need around 4 to 6 hours for fermentation, plus overnight proofing, and then 45 minutes to bake. So, set aside some time the next day for fresh, warm pumpkin sourdough bread!
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by combining the sourdough starter, pumpkin puree, lukewarm water, and sugar or honey (if you’re using it) in a large mixing bowl. Mix everything together well until you have a smooth blend.
2. Making the Dough:
Next, add the bread flour, salt, cinnamon, and nutmeg into the bowl. Mix until all the flour is absorbed and the dough looks shaggy—this just means it’s not completely smooth yet, and that’s okay!
3. Autolyse Phase:
Now, cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes. This resting period helps develop gluten and improves the texture of the bread.
4. Stretch and Fold Technique:
After 30 minutes, it’s time for some exercise! Every 30 minutes, for about 2 to 3 hours, reach under the dough, stretch it upwards, and fold it over itself. Do this on all four sides to build strength in the dough. It’s a fun way to get your hands sticky!
5. Fermentation:
After the last fold, cover the bowl tightly and let it sit at room temperature for 4 to 6 hours, or until you see it has risen and become bubbly. The timing will depend on how warm your kitchen is and how active your starter is.
6. Shaping the Dough:
Once the dough is ready, turn it out onto a floured surface. Gently shape it into a round loaf and place it seam-side up in a floured banneton or a bowl lined with a floured towel.
7. Proofing Overnight:
Cover the dough and place it in the refrigerator overnight (about 8 to 12 hours) or until it has risen and feels slightly puffy. This helps develop flavor and texture.
8. Preheating the Oven:
On baking day, preheat your oven to 475°F (245°C). Place a Dutch oven or a baking stone inside to bake the bread evenly. Let it heat for at least 30 minutes!
9. Scoring the Dough:
When ready to bake, gently invert the dough from the banneton onto a piece of parchment paper. Use a sharp knife to score the top of the dough; this allows for oven spring (the bread puffing up!) during baking.
10. Baking:
Carefully place the dough and parchment into the preheated Dutch oven, cover it with the lid, and bake for 20 minutes. The steam created in the Dutch oven helps make a crispy crust.
11. Finishing Up:
After 20 minutes, remove the lid and bake for another 20 to 25 minutes, until the crust is a deep golden brown and looks crisp. Your kitchen should smell incredible right about now!
12. Cooling:
Transfer the bread to a wire rack to cool completely before slicing. This is important because it allows the crumb (the inside of the bread) to set properly.
Now, you can enjoy your fragrant, tender pumpkin sourdough bread! Perfect for toasting, adding butter, or serving alongside soups and salads. Happy baking!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bread may not have the same structure and chewiness. For the best results, stick with bread flour if possible, as its higher protein content helps create gluten which gives the bread a lovely texture.
How Can I Tell if My Sourdough Starter is Active?
Your sourdough starter is active when it has doubled in size, is bubbly, and has a pleasant, slightly tangy aroma. To test it, drop a small spoonful of the starter in a glass of water; if it floats, it’s good to go!
Can I Add Nuts or Seeds to This Recipe?
Absolutely! Feel free to mix in chopped nuts, seeds, or dried fruit for added flavor and texture. Just be sure to fold them in gently during the shaping step so they distribute evenly throughout the dough.
How Should I Store Leftover Pumpkin Sourdough Bread?
Store any leftover bread in a paper bag at room temperature for up to 2 days. For longer storage, wrap your bread tightly in plastic wrap or foil and freeze it. When ready to enjoy, thaw it at room temperature and then toast if desired.