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
To ensure the best rise and texture, make sure your sourdough starter is bubbly and active before using. Adjust the water content slightly if the dough feels too dry or wet, as humidity and flour type can affect hydration. If you're new to using a Dutch oven, be cautious when handling it as it will be extremely hot.
Tried this recipe?Let us know how it was!