Master the perfect loaf with our easy homemade pumpkin sourdough bread recipe Stepbystep guide for baking moist spiced sourdough with a crisp crust
Ingredients
Bread flour
Whole wheat flour
Active sourdough starter (levain)
Pure pumpkin puree (not pie filling)
Water
Salt
Optional: Cinnamon, nutmeg, toasted pecans, walnuts, or pumpkin seeds
Instructions
Prepare Levain: About 8-12 hours before mixing dough, build your levain by combining a small amount of ripe starter with fresh flour and water. Let it become bubbly and double in volume.
Autolyse: Combine bread flour, whole wheat flour, and water (hold back salt and levain). Mix until no dry bits remain and let rest for 30-60 minutes.
Mix Dough: After autolyse, incorporate the active levain, pumpkin puree, and salt into the dough mixture.
Bulk Fermentation: Perform a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation. Ferment until dough has increased by 30-50%.
Shape the Loaf: Turn risen dough onto a floured surface. Gently press into a rectangle and fold into a tight boule or batard shape to create surface tension.
Final Proof: Place shaped loaf seam-side up in a banneton. Cover and proof at room temperature for a few hours or refrigerate overnight.
Preheat and Score: Preheat Dutch oven to 450°F (230°C). Turn dough onto parchment, score deeply with a sharp lame or knife.
Bake: Bake covered for 20 minutes. Uncover and bake until deeply golden and the bread sounds hollow when tapped.
