Imagine the warm, inviting aroma of freshly baked bread wafting through your kitchen as you picture the soft, golden hue of pumpkin sourdough bread.
This delightful loaf is surprisingly easy to make, offering a comforting and cozy experience that quickly becomes a household favorite.
Watch as the simple ingredients transform into a beautiful, crusty loaf with a tender crumb.
Let’s bring this delicious bread to life and enjoy the magic of homemade baking.
Kitchen Tools Required
- 1 Mixing bowl
- 1 Measuring cup
- 1 Measuring spoon set
- 1 Dough scraper
- 1 Dutch oven
- 1 Baking sheet
- 1 Cooling rack
Ingredients
- 500 grams Bread flour
- 100 grams Whole wheat flour
- 200 grams Pumpkin puree
- 150 grams Active sourdough starter
- 10 grams Salt
- 300 milliliters Water
- 1 tablespoon Olive oil
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Sourdough Bread, here’s a suggested timeline that includes both prep and cook time, as well as additional time for reading through the recipe:
- Reading and Preparation (10 minutes)
- Spend approximately 10 minutes reading through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
- Initial Mixing and Rest (45 minutes)
- 0:00 – 0:15: Combine bread flour, whole wheat flour, salt, pumpkin puree, active sourdough starter, and water in a mixing bowl. Mix until a rough dough forms (15 minutes).
- 0:15 – 0:45: Cover the dough with a damp cloth and let it rest for 30 minutes.
- Stretch and Fold (2 hours)
- 0:45 – 2:45: Every 30 minutes, perform a stretch and fold on the dough. This will occur four times over the course of 2 hours.
- Final Shaping and Rest (6 hours)
- 2:45 – 3:00: Shape the dough into a round loaf, place it on a baking sheet, and cover it (15 minutes).
- 3:00 – 9:00: Allow the dough to rest and rise until it doubles in size (6 hours).
- Baking (55 minutes)
- 8:45: Preheat the Dutch oven in the oven at 450°F (230°C).
- 9:00 – 9:45: Carefully transfer the dough into the preheated Dutch oven and bake with the lid on for 45 minutes.
- 9:45 – 9:55: Remove the lid and bake for an additional 10 minutes to achieve a crispy crust.
- Cooling (30 minutes)
- 9:55 – 10:25: Let the bread cool on a cooling rack before slicing.
Adjust the timeline based on your specific conditions such as room temperature and personal pace.
Recipe Instructions
Combine bread flour, whole wheat flour, and salt in a mixing bowl.
Add pumpkin puree, active sourdough starter, and water to the dry ingredients.
Mix the ingredients until a rough dough forms.
Let the dough rest for 30 minutes covered with a damp cloth.
Stretch and fold the dough every 30 minutes for 2 hours.
Shape the dough into a round loaf and place it on a baking sheet.
Cover the dough and let it rest for 6 hours or until it doubles in size.
Preheat the Dutch oven in the oven at 450°F (230°C).
Carefully transfer the dough into the preheated Dutch oven.
Bake for 45 minutes with the lid on, then remove the lid and bake for an additional 10 minutes.
Let the bread cool on a cooling rack before slicing.
Serving Tips
- Butter and Honey: Spread a generous amount of butter and a drizzle of honey for a sweet and savory treat.
- Cream Cheese and Chives: Top with cream cheese and freshly chopped chives for a creamy and tangy flavor combination.
- Roasted Garlic Spread: Smear roasted garlic on slices for a rich and aromatic touch.
- Pumpkin Soup: Pair with a warm bowl of pumpkin soup for a comforting and seasonal meal.
- Avocado and Tomato: Add slices of avocado and tomato for a fresh and healthy topping.
Storage
To store pumpkin sourdough bread, wrap it in a clean kitchen towel or place it in a paper bag at room temperature for up to 3 days.
This will help maintain freshness.
Freezing
Allow the pumpkin sourdough bread to cool completely before slicing.
Wrap it tightly in plastic wrap, then place it in a freezer-safe bag.
Freeze for up to three months.
Reheating
To reheat pumpkin sourdough bread, wrap it in foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
This method helps maintain its moisture and crispiness.
Final Thoughts
Pumpkin sourdough bread is a delightful twist on traditional sourdough.
The addition of pumpkin puree not only imparts a beautiful orange hue but also adds a subtle sweetness and moisture to the bread.
When preparing this bread, patience is key.
The extended resting time allows the dough to develop its flavor and texture.
Using a Dutch oven is highly recommended as it creates the perfect environment for the bread to achieve a crispy crust.
Remember, the activity level of your sourdough starter plays a critical role in the success of the bread.
Make sure it’s active and bubbly before you start.
Finally, don’t be afraid to adjust the water content based on the consistency of your pumpkin puree. Enjoy the process and the delicious results!
Frequently Asked Questions
Can I Substitute Canned Pumpkin for Fresh Pumpkin Puree?
You can substitute canned pumpkin for fresh pumpkin puree. Confirm the canned pumpkin is pure and without added ingredients. Measure accurately, as moisture content can vary. If the dough’s consistency changes, adjust with flour or water accordingly.
How Can I Make the Bread Gluten-Free?
Replace the bread and whole wheat flours with a gluten-free flour blend. Use xanthan gum for binding. Adjust water content, as gluten-free flours absorb differently. Confirm the sourdough starter is gluten-free to avoid contamination.
What Can I Use Instead of a Dutch Oven?
You can substitute a Dutch oven with a heavy baking sheet covered by an inverted oven-safe pot or a deep roasting pan. Make certain it seals well to trap steam, promoting ideal crust development during the baking process.
How Do I Know if My Sourdough Starter Is Active?
Verify your sourdough starter is active by observing its volume doubling within 4-6 hours after feeding. Look for a bubbly surface and a tangy aroma. Conduct a float test by dropping a teaspoon into water.
What Variations Can I Try With Spices or Add-Ins?
Experiment with spices like cinnamon, nutmeg, or ginger for warmth. Add-ins such as chopped nuts, dried cranberries, or raisins enhance texture. Verify even distribution by incorporating them during the final dough fold for uniform flavor.
Pumpkin Sourdough Bread
Equipment
- 1 Mixing bowl
- 1 measuring cup
- 1 measuring spoon set
- 1 Dough scraper
- 1 Dutch oven
- 1 Baking sheet
- 1 Cooling rack
Ingredients
- 500 grams bread flour
- 100 grams whole wheat flour
- 200 grams pumpkin puree
- 150 grams active sourdough starter
- 10 grams salt
- 300 milliliters water
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine bread flour, whole wheat flour, and salt.
- Add pumpkin puree, active sourdough starter, and water to the dry ingredients.
- Mix the ingredients until a rough dough forms.
- Let the dough rest for 30 minutes covered with a damp cloth.
- Stretch and fold the dough every 30 minutes for 2 hours.
- Shape the dough into a round loaf and place it on a baking sheet.
- Cover the dough and let it rest for 6 hours or until it doubles in size.
- Preheat the Dutch oven in the oven at 450°F (230°C).
- Carefully transfer the dough into the preheated Dutch oven.
- Bake for 45 minutes with the lid on, then remove the lid and bake for an additional 10 minutes.
- Let the bread cool on a cooling rack before slicing.
Notes
