Description

A rustic and flavorful pumpkin sourdough bread recipe, perfect for fall baking. This artisanal loaf combines the tang of sourdough with the warm sweetness of pumpkin and pumpkin spice.

Ingredients

Scale

100g active sourdough starter
350g bread flour
100g whole wheat flour
300g pumpkin puree (unsweetened)
150g water
10g salt
1 tsp pumpkin pie spice

Instructions

In a large bowl, mix the active sourdough starter, pumpkin puree, and water.
Add the bread flour, whole wheat flour, salt, and pumpkin pie spice. Mix until a shaggy dough forms.
Cover the bowl and let it rest for 30 minutes.
Perform a series of stretch and folds every 30 minutes for 2-3 hours, or until the dough is smooth and elastic.
Shape the dough into a loaf and place it in a floured proofing basket or bowl.
Cover and refrigerate overnight for cold fermentation.
Preheat your oven and a Dutch oven to 450°F (230°C).
Carefully transfer the dough to the hot Dutch oven. Score the top of the loaf.
Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes, or until golden brown and cooked through.
Let the bread cool completely before slicing.

Notes

Ensure your sourdough starter is active and bubbly before using.
Adjust the amount of pumpkin pie spice to your preference.
A longer cold fermentation can develop more flavor.

Prep Time: 30 minutes
Cook Time: 45-50 minutes
Category: Bread
Method: Baking
Cuisine: American/Artisan

Nutrition

Serving Size: 1 slice
Calories: Approx. 200-250 (varies by ingredients)
Sugar: Approx. 5-8g
Sodium: Approx. 300-400mg
Fat: Approx. 3-5g
Saturated Fat: Approx. 0.5-1g
Unsaturated Fat: Approx. 2-4g
Trans Fat: 0g
Carbohydrates: Approx. 40-50g
Fiber: Approx. 3-5g
Protein: Approx. 6-8g
Cholesterol: 0mg

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