Pumpkin Sourdough Bread
Ready to learn how to make a sourdough pumpkin loaf? Not only is this sourdough bread full of pumpkin flavor, it is the perfect festive addition to the table for fall holidays, dinner parties, or just because!
A sourdough pumpkin even doubles as a beautiful rustic centerpiece – and it is sure to be a conversation starter! It is quite easy to make with household items like kitchen twine and a cinnamon stick. You'll find this recipe to be a breeze, especially if you are already familiar with making sourdough!
Water — use warm, preferably filtered water that is between 80° and 85°F. If the water is too hot, you will destroy the enzymes in your sourdough starter, while cold water will slow them down. Water between 80° and 85°F is ideal for keeping the enzymes active.
Active sourdough starter — I recommend feeding your starter several hours before you want to start your sourdough Feed your starter, then look for it to rise, then start to fall. You want to use it when it’s “hungry,” which is when the starter rises up and deflates again.
Pumpkin Puree - NOT pumpkin pie filling. Store bought pumpkin puree works best here. If you use fresh pumpkin puree, you run the risk of having too much water in your loaf, resulting in a gummy, dense texture.
Maple Syrup - This adds just a touch of sweetness to the bread, while enhancing the other Fall flavors. Be sure to avoid pancake syrup - that is NOT maple syrup.
Vanilla extract - adds a bit of warmth to the loaf and adds to the classic pumpkin pie flavor.
Pumpkin Pie Spice - feel free to use just cinnamon, or try a Chinese Five Spice.
Flour — You can use either bread flour or all-purpose flour here. Bread flour has a higher protein compound and is traditionally used in sourdough to form the gluten needed for a delicious, chewy loaf of sourdough bread.
Salt — Although this bread isn't savory, salt helps enhance the flavors of the bread. Don't skip the salt!
While there is a lengthy prep time, most of sourdough making is hands-off! The dough will go through a series of stages during this time.
Autolyse - This hour will jump-start the gluten development needed for a hearty loaf of sourdough bread.
Stretch and Folds - There are a total of 3 rounds of stretch and folds for this loaf. The stretch and folds continue to strengthen the gluten development in the dough, as well as incorporating a small amount of air, which helps the bread rise and creates a lighter, airier crumb.
Shaping - This, well, creates the shape of the loaf. Properly shaping the dough means that it is essentially 'seamless' and all dough will properly rise and expand as it cooks.
Bulk rise - The period when the dough ferments, creating carbon dioxide and organic acids that contribute to the dough's flavor, strength, and structure.
Baking - The initial bake is done at 500 degrees with the lid on. This initial burst of high heat, along with the accumulation of steam inside the Dutch oven, helps the bread rise and cook through. The last half is done at 450 degrees with the lid off. This ensures the dough browns and continues to cook through, without burning.
Cooling - While it may be tempting to cut right into the bread when it is removed from the oven, it is crucial to wait at least 1 hour. During this time, the steam inside the bread continues to hydrate the loaf. Think of when you are cooking a steak. You want to wait a few minutes after cooking it before slicing, so all of those wonderful juices redistribute into the meat instead of running out onto your plate.
Pumpkin Sourdough Bread
Pumpkin Sourdough Bread!
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Equipment
Cooking or baking twine (not regular string)
Dutch oven or cast iron combo cooker
Optional: bread lame for scoring
Kitchen Scale
Mixing bowl or stand mixer with dough hook attachment
- 200g warm filtered water
- 150g active starter
- 200g pumpkin puree
- 2 Tbsp maple syrup
- 2 tsp pumpkin pie spice
- 1 tbsp vanilla extract
- 500g bread or all-purpose flour
- 5g fine sea salt
- Rice flour, for dusting
- Cinnamon stick, for decor
Intstructions
Make the Dough:
In a large bowl or stand mixer, mix together the water and starter until mostly combined. Add the remaining ingredients. Stir together by hand or turn on stand mixer for 5 minutes until the mixture is combined. Cover with a kitchen towel or plastic wrap and let it sit at room temperature for 1 hour.
3 Sets of Stretch and Folds:
Uncover your dough.
With the dough bowl directly in front of you, slide your hand under one edge of the dough down to the bottom of the bowl. (If the dough is very sticky, you can wet your hands) Pull that section of dough up, stretch it over the center, and press it down into the dough to help hold it in place. Turn the bowl 90*, or a quarter turn, and repeat 3 more times until you’ve made 4 folds and turns.
Cover the bowl and rest for another hour minutes. Repeat the stretch and fold process again.
Cover the bowl and rest for another hour. Repeat for a 3rd time. Now, it is time for your bulk rise.
Bulk Rise:
After the final stretch and fold, shape the dough into a ball. With your hands cupped around the top of the loaf, gently pull the dough ball towards you, tightening the shape. Continue this motion by rotating the dough so that the edges are tightened all around and it forms a nice ball.
Dust dough and proofing basket (if using) with rice flour. Cover and let the dough rise until well puffed, about 6 hours, or overnight in the refrigerator for up to 48 hours.
Preheat your oven to 500 degrees.
Shape the dough:
Cut four long pieces of twine, about 24 inches each. Arrange them on a piece of parchment paper. Tie them all together with a single knot in the middle.
Place the dough in the center of the twine and generously dust with rice flour.
Spread the twine out on the top of the dough ball, with the knot in the center and the strings spread evenly to create eight lobes of the sourdough pumpkin.
Place a piece of parchment paper on top of the banneton, followed by a cutting board on top of that. Use the support of the cutting bo
Lightly and evenly dust the surface of the dough with flour and gently spread it with your hands
Readjust the strings to be evenly spaced, then two at a time, grab strings from opposite sides of the sourdough ball and gently tie them in a knot at the top center of the dough ball. Cut off the excess string just above the knots.
Use a bread lame to score fun designs into each section of the sourdough pumpkin if you wish!
Place the parchment paper and dough into a Dutch oven and cover with lid.
Bake the dough:
Bake for 25 minutes at 500 degrees, with the lid on. Then, carefully remove the lid and reduce the oven temperature to 450 degrees. Bake for an additional 25 minutes. Remove from the oven and place the loaf on a wire rack to cool for at least 1 hour before slicing.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Pumpkin Sourdough Bread
Real results from real customers
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