Artisan Pumpkin Sourdough Bread

This easy pumpkin sourdough bread is a naturally leavened artisan loaf made with active sourdough starter and real pumpkin purée. It has a soft golden crumb, crisp crust and subtle sweetness from honey, making it perfect for fall baking, Thanksgiving or everyday toast and sandwiches.

Course Side Dish

Cuisine American

Keyword Flavored Sourdough

Prep Time 4

Cook Time 45

Fermentation Time 16

Total Time 20 45

Servings Loaf

Calories 1805kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Banneton
Dutch Oven

Ingredients

100 g Sourdough Starter (active and bubbly)
200 g Pumpkin Purée
500 g Bread Flour
200 g Water
20 g Honey
10 g Salt

Instructions

Fermentolyse
Weigh out your sourdough starter, water and honey in a glass bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).
Then add your flour, pumpkin puree and salt on top and mix together to form a shaggy dough. Cover the dough and let it rest for around an hour.
Forming Up Your Dough
Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.
Once the dough has formed into a smooth ball, cover again and let it rest for around 30 minutes.
Stretch & Folds
At this stage, you need to create some structure to your bread and help the gluten to develop by stretching and folding the dough. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
Bulk Ferment
Once you've finished your stretch and folds, cover the dough and let it bulk ferment at room temperature until the dough has doubled.
Shaping Your Dough
Once your dough has doubled, you'll need to shape the dough, creating plenty of surface tension. Place dough seam side up into a well floured banneton.
Cold Ferment
Cover the shaped dough and place into the fridge to cold ferment.
Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be!
Preparing to Bake
Once you're ready to bake your sourdough, you'll need to preheat your oven to 230ºC/450ºF with your Dutch oven inside.
Baking Your Sourdough
Now it's time to bake! When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of parchment paper.
Gently score your bread with a lame, clean razor blade or knife before placing it into a hot Dutch oven. Put the lid on and place into the hot oven.
BAKE TIME:
30 Minutes with the lid on at 230ºC/450ºF plus
10-15 Minutes with the lid off at 210ºC/410ºF
Finishing Your Bake
When you remove your sourdough pumpkin loaf from the oven, carefully remove it from the Dutch oven as soon as possible and place on a wire rack to cool.

Nutrition