Pumpkin Sourdough Bread

Pumpkin Sourdough Bread


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Prep Time: 5 Min

– 100g active sourdough starter – 200g pumpkin puree – 240g room temperature water – 500g bread flour – 10g coarse kosher salt – 3/4 cup brown sugar – 1/3 cup chopped dried cranberries – 1 1/2 tablespoon pumpkin pie spice

Cook Time: 40 Min


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Step 1

FEED YOUR STARTER. Feed 60g of sourdough starter with 60g water and 60g flour

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Step 2

START THE DOUGH.  Combine starter with water and pumpkin puree. Then add the flour, mix until mostly combined.  Cover and rest 30 minutes

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Step 3

SPRINKLE THE SALT. Add the salt to the dough and perform a series of stretch and folds. Cover and rest 30 minutes, then repeat stretch and fold again. 

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Step 4 

ADD IN THE FLAVOR! Prior to the 3rd stretch and fold, combine brown sugar, pumpkin pie spice, and dried cranberries. Fold them into the dough. 

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Step 5

BULK FERMENT. Transfer the pumpkin sourdough into a larger bowl to bulk ferment until at least doubled. 

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Step 6 

ONCE DOUBLED. Turn onto a floured surface and form into a boule shape. 

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Step 7

PARCHMENT TIME.  Once the loaf has been shaped, place it seam-side down on a piece of parchment paper. Cover it and allow to rise for 60-120 minutes

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Step 8

SCORE IT.  After preheating oven and dutch oven to 475f, score your loaf as desired. Then lower it into the heated dutch oven. 

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Step 9

BAKE IT.  Bake your pumpkin spice sourdough at 475f covered for 30 minutes and uncovered for 10-15 minutes. Remove from dutch oven and cool on a mesh rack. 

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Step 10

DEVOUR IT.  Once fully cooled, or cooled enough to handle (if you're like me and have no willpower) slice and devour your pumpkin spice sourdough bread!!  

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02 Sourdough Pretzels

03 Sourdough Cinnamon Rolls