This pumpkin sourdough bread is a cozy treat, mixing the tangy taste of sourdough with the warm flavor of pumpkin. It’s perfect for fall or any day you want something special!
The aroma while baking is unbeatable! I love to enjoy it warm with a little butter. It’s like a hug in bread form, and who doesn’t need that? 😄
Key Ingredients & Substitutions
Sourdough Starter: An active starter is essential for great rise and flavor. If yours isn’t ready yet, you can use store-bought sourdough starter or even substitute with 1 tsp of dry yeast, but the flavor will differ.
Pumpkin Puree: Fresh or canned pumpkin puree works well. Avoid spiced or sweetened varieties. If you’re looking for a lighter option, try using unsweetened applesauce in a 1:1 ratio for a slightly different flavor.
Bread Flour: Bread flour gives the best structure due to its higher protein content. However, all-purpose flour can substitute if needed. Just keep in mind that the texture may be softer.
Whole Wheat Flour: This adds a nice depth of flavor. If you don’t have it, you can replace it with more bread flour. For a gluten-free option, try a blend of gluten-free flours, though the results may vary.
Spices: Customize the spices! If you prefer a spicier loaf, add more cinnamon, or even try mixing in some cloves or allspice for a seasonal twist.
How Do I Properly Knead the Dough?
Kneading dough is key to developing gluten, which gives bread its structure. When kneading, you’re not just mixing; you’re actively working the dough to create an elastic texture. Here’s how to do it well:
- Flour your work surface lightly to prevent sticking.
- Push the dough down and away from you using the palms of your hands. Fold it back over itself.
- Rotate the dough a quarter turn and repeat the process. Do this for about 8-10 minutes until it’s smooth and elastic.
- To check if it’s ready, perform the “windowpane test”: stretch a small piece of dough. If it forms a thin, transparent membrane without tearing, you’re good to go!
How to Make Pumpkin Sourdough Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240g) pumpkin puree (preferably homemade or plain canned, unsweetened)
- 3 cups (360g) bread flour
- 1/2 cup (60g) whole wheat flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup (180ml) water (lukewarm, adjust as needed)
- Optional: 1-2 tsp sugar or honey (to enhance fermentation slightly)
- Flour for dusting
How Much Time Will You Need?
You’ll need about 6-8 hours total to make this bread, which includes a 4-6 hour bulk fermentation and 2-4 hours for proofing. The hands-on time is around 30-45 minutes! This means you can start it in the morning and bake it in the afternoon, or you can prep it in the afternoon for a cozy evening bake.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and lukewarm water. Mix everything together until it’s well blended and smooth.
2. Add the Dry Ingredients:
Next, add in the bread flour, whole wheat flour, salt, cinnamon, nutmeg, and ginger. Mix thoroughly until you have a shaggy dough. It’s okay if it looks a bit messy at this stage!
3. Knead the Dough:
Now, turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer, you can use a dough hook for about 6-7 minutes instead.
4. First Rise (Bulk Fermentation):
After kneading, place the dough back into a lightly oiled bowl. Cover it with a damp towel or plastic wrap. Let it rest at room temperature for about 4-6 hours until it roughly doubles in size. Every 30-60 minutes for the first 2-3 hours, stretch and fold the dough to build gluten structure.
5. Shape the Dough:
Once the dough has risen, gently transfer it to a floured surface. Shape it into a tight round loaf by folding the edges towards the center to create surface tension.
6. Second Rise (Proofing):
Place the shaped loaf in a well-floured proofing basket or a bowl lined with a floured kitchen towel. Cover it and let it proof for 2-4 hours at room temperature or place it in the refrigerator overnight for more flavor development.
7. Preheat the Oven:
About 30 minutes before you plan to bake, preheat your oven to 450°F (230°C). Place a Dutch oven inside to heat up as well.
8. Prepare for Baking:
When the oven is hot, carefully remove the Dutch oven. Gently turn the dough out onto a piece of parchment paper. Score the top of the loaf with a sharp knife in a pattern you like—this helps it bake evenly!
9. Bake the Bread:
Using the parchment paper, place the dough carefully into the hot Dutch oven and cover it with the lid. Bake for 20 minutes with the lid on.
10. Finish Baking:
After 20 minutes, remove the lid and bake for another 20-25 minutes until the crust is deeply golden and crisp. You’ll love the smell wafting through your kitchen!
11. Cool and Enjoy:
Once done, take the bread out of the oven and transfer it to a wire rack to cool completely before slicing. This helps the crumb to set perfectly.
Enjoy your delicious, warm pumpkin sourdough bread with butter, jam, or your favorite spread! It’s the perfect treat for any occasion! 🍞🎃
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works wonderfully in this recipe. Just make sure it’s plain and unsweetened to achieve the best flavor and texture.
What Should I Do If My Dough Is Too Sticky?
If your dough feels overly sticky during kneading, you can sprinkle in a little more flour, about a tablespoon at a time, until it becomes manageable. However, be careful not to add too much, as it could affect the final texture of the bread!
Can I Refrigerate the Dough Overnight?
Yes, refrigerating the dough overnight is a great option! It enhances the flavor and makes for an even more delicious loaf. Just make sure to cover it well so it doesn’t dry out.
How Should I Store Leftover Bread?
To store leftover pumpkin sourdough bread, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Just remember to toast or warm it up once thawed for the best texture!