Imagine the aroma of warm spices filling your kitchen as you bake a loaf of Pumpkin Spice Sourdough Bread.
It’s an easy recipe that brings comfort and delight, perfect for a cozy afternoon.
As the sourdough starter and pumpkin puree meld together, the dough transforms into a golden, crusty masterpiece.
Let’s bring this inviting and flavorful bread to life in your own kitchen!
Kitchen Tools Required
- 1 large mixing bowl
- 1 wooden spoon
- 1 kitchen scale
- 1 proofing basket or bowl
- 1 Dutch oven
- 1 parchment paper
- 1 sharp knife or bread lame
Ingredients
- 500 grams bread flour
- 100 grams whole wheat flour
- 300 grams water
- 150 grams sourdough starter
- 150 grams pumpkin puree
- 10 grams salt
- 2 teaspoons pumpkin spice
- 1 tablespoon olive oil
Cook & Prep Time
To efficiently manage your time while making Pumpkin Spice Sourdough Bread, follow this timeline based on the provided prep, cook, and resting times:
Day Before Baking:
- Reading & Preparation (15 minutes)
- Read through the entire recipe to understand the steps and verify you have all ingredients and equipment ready.
- Mixing Dough (45 minutes)
- Combine bread flour, whole wheat flour, and pumpkin spice (5 minutes).
- Add water and mix until shaggy dough forms (5 minutes).
- Let the dough rest (autolyse) for 30 minutes.
- Add sourdough starter, pumpkin puree, and salt to the dough and mix (5 minutes).
- Kneading & First Rise (10-12 hours)
- Knead the dough until smooth and elastic (10 minutes).
- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature overnight (10-12 hours).
Baking Day:
4. Shaping & Second Rise (2 hours)
- Turn the dough out onto a lightly floured surface and shape it into a round loaf (10 minutes).
- Place shaped dough into a floured proofing basket, cover, and let it rest (2 hours).
5. Preheat & Bake (1 hour)
- Preheat the oven to 450°F (230°C) with the Dutch oven inside (30 minutes before the second rise is finished).
- Make slashes on top of the dough and transfer it to the Dutch oven (10 minutes).
- Bake with the lid on for 20 minutes, then remove the lid and bake for another 20 minutes until golden brown.
6. Cooling (30 minutes)
– Let the bread cool on a wire rack before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Verify your sourdough starter is active before beginning, and adjust the water content if needed based on dough texture.
Use caution when handling the hot Dutch oven during baking. Enjoy the process and the delicious aroma of fresh-baked bread!
Recipe Instructions
In a large mixing bowl, combine bread flour, whole wheat flour, and pumpkin spice.
Add water and mix until a shaggy dough forms.
Let the dough rest for 30 minutes.
Add sourdough starter, pumpkin puree, and salt to the dough and mix until well combined.
Knead the dough until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for about 10-12 hours.
After the first rise, turn the dough out onto a lightly floured surface and shape into a round loaf.
Place shaped dough into a floured proofing basket, cover, and let it rest for 2 hours.
Preheat the oven to 450°F (230°C) with the Dutch oven inside.
Once preheated, carefully place the dough onto a piece of parchment paper and make slashes on top with a sharp knife or lame.
Transfer the parchment with the dough into the hot Dutch oven and cover with the lid.
Bake for 20 minutes with the lid on, then remove the lid and bake for another 20 minutes until golden brown.
Let the bread cool on a wire rack before slicing.
Serving Tips
- Butter and Honey Spread: Enhance the warm flavors of the bread with a simple spread of butter and a drizzle of honey.
- Cream Cheese and Pumpkin Seeds: Top slices with cream cheese and sprinkle with pumpkin seeds for a crunchy contrast.
- Savory Sandwich: Use slices to make a sandwich with roasted turkey and cranberry sauce for a seasonal twist.
- Soup Companion: Pair with a creamy pumpkin or butternut squash soup for a cozy autumn meal.
- Avocado Toast: Spread ripe avocado on toasted slices, topped with a pinch of salt and chili flakes for a modern take.
Storage
Store Pumpkin Spice Sourdough Bread in a breathable bread bag or a paper bag at room temperature for up to three days.
This will help maintain its crusty texture and freshness.
Freezing
To freeze Pumpkin Spice Sourdough Bread, allow it to cool completely.
Then, wrap tightly in plastic wrap and foil.
Store in a freezer-safe bag for up to three months.
Reheating
To reheat Pumpkin Spice Sourdough Bread, wrap it in foil and place in a preheated 350°F oven for 10-15 minutes.
This helps retain moisture and revive its crust.
Final Thoughts
Pumpkin Spice Sourdough Bread is a delightful twist on traditional sourdough, perfect for those who adore the flavors of fall.
The combination of pumpkin puree and pumpkin spice infuses the bread with a warm, aromatic essence that pairs beautifully with the tangy sourdough base.
To achieve the best results, make sure that your sourdough starter is active and bubbly before incorporating it into the dough.
This will enhance the bread’s rise and texture. Additionally, consider the humidity and type of flour you’re using, as these factors can affect the dough’s hydration.
Feel free to adjust the water content slightly if needed.
Baking with a Dutch oven can be a bit tricky for beginners. It’s important to handle it with caution due to its extreme heat.
However, the Dutch oven method is excellent for creating a crusty exterior while maintaining a soft, moist interior.
Once baked, allow the bread to cool on a wire rack before slicing.
This not only helps in setting the crumb structure but also makes slicing easier.
Enjoy your freshly baked Pumpkin Spice Sourdough Bread as a comforting treat during the fall season or any time you’re in the mood for a flavorful, homemade loaf.
Frequently Asked Questions
Can I Use Canned Pumpkin Puree Instead of Fresh?
You can use canned pumpkin puree instead of fresh. Make certain it’s plain, not the spiced version. Canned puree provides consistent moisture content, simplifying the process. Adjust hydration if needed, as it might differ slightly from homemade puree.
How Do I Know if My Sourdough Starter Is Active?
You’ll know your sourdough starter is active if it doubles in size within 4-6 hours after feeding. It should have bubbles throughout, a pleasant tangy smell, and a slightly sticky texture when stirred.
Can I Substitute the Bread Flour With All-Purpose Flour?
Yes, you can substitute bread flour with all-purpose flour, but expect a slightly different texture. All-purpose flour has less protein, which might affect gluten development, resulting in a less chewy loaf. Adjust water if needed.
Is It Possible to Make This Bread Gluten-Free?
Yes, you can make it gluten-free by using a gluten-free flour blend that mimics bread flour. Confirm your sourdough starter is also gluten-free. Adjust water ratios as needed, since gluten-free flours absorb differently.
Can I Add Nuts or Seeds for Extra Texture?
You can add nuts or seeds to enhance texture. Incorporate them during the mixing stage, ensuring they’re evenly distributed. Toast nuts for extra flavor. Adjust hydration if needed, as nuts and seeds can alter dough consistency.
Pumpkin Spice Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 Wooden spoon
- 1 Kitchen scale
- 1 proofing basket or bowl
- 1 Dutch oven
- 1 Parchment paper
- 1 sharp knife or bread lame
Ingredients
- 500 grams bread flour
- 100 grams whole wheat flour
- 300 grams water
- 150 grams sourdough starter
- 150 grams pumpkin puree
- 10 grams salt
- 2 teaspoons pumpkin spice
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine bread flour, whole wheat flour, and pumpkin spice.
- Add water and mix until a shaggy dough forms.
- Let the dough rest for 30 minutes.
- Add sourdough starter, pumpkin puree, and salt to the dough and mix until well combined.
- Knead the dough until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for about 10-12 hours.
- After the first rise, turn the dough out onto a lightly floured surface and shape into a round loaf.
- Place shaped dough into a floured proofing basket, cover, and let it rest for 2 hours.
- Preheat the oven to 450°F (230°C) with the Dutch oven inside.
- Once preheated, carefully place the dough onto a piece of parchment paper and make slashes on top with a sharp knife or lame.
- Transfer the parchment with the dough into the hot Dutch oven and cover with the lid.
- Bake for 20 minutes with the lid on, then remove the lid and bake for another 20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
Notes
