Pumpkin Sourdough Bread
This Pumpkin Sourdough Bread is the perfect loaf of bread to bake and enjoy this Fall! Not only is it gorgeous to look at, but it tastes AMAZING. Perfectly balanced between savory pumpkin and sourdough, compliments almost any meal, and is sure to be a crowd pleaser. Yum!
Ingredients
Firm Starter
- 1 cup bread flour*
- 1 cup sourdough starter
- ⅛ cup lukewarm water
Bread
- All of the firm starter
- 1 cup lukewarm water
- 1 cup pumpkin purée
- 1 teaspoon barley malt syrup
- 3 cups bread flour*
- 2 teaspoons kosher salt
Instructions
Firm Starter
- In the bowl of mixer fitted with the dough hook, combine flour, starter, and water.
- Mix on low speed until combined, about 1-2 minutes.
- Increase speed to medium.
- Knead until dough is smooth, about 4-5 minutes.
- Place dough in a covered container, or in a bowl in a proofing box.
- Allow to rise in a warm place until doubled in bulk, about 4 hours. If using a proofing box, set to 85℉.
- Place starter in refrigerator overnight.
Bread
- Set starter out about 1 hour prior to mixing final dough.
- In the bowl of a stand mixer fitted with a flat beater, combine water and firm starter.
- Mix on medium low speed until combined, about 3-4 minutes.
- Add pumpkin and barley malt.
- Mix until combined, about 1-2 minutes.
- Switch to dough hook.
- Add flour.
- Mix on low speed until combined, about 1-2 minutes.
- Increase speed to medium high.
- Knead for 5 minutes.
- Add salt.
- Knead until dough is smooth and elastic, about 5 more minutes.
- Place in a covered container, or in a bowl in a proofing box.
- Allow dough to rise until doubled in bulk, about 4 hours. In a proofing box, set temperature to 80℉.
- While dough is proofing, line a 9 inch banneton with a liner or tea towel.
- Dust with rice flour.
- Turn dough out onto a lightly floured surface.
- Use a bench knife, or you hands (either floured or wet) to round the dough and pull it tight.
- Place dough upside down in prepared banneton.
- Cover with a disposable shower cap, or plastic wrap.
- Place in refrigerator overnight.
- At least 1 hour before you are ready to bake, place Dutch oven on middle shelf of oven, and heat oven to 375℉.
- When ready to bake, cut 4 pieces of kitchen twine, each 24 inches long.
- Soak pieces of twine in vegetable oil.
- Draw your fingers along each string to squeeze out excess oil.
- Place strings in a starburst pattern on a piece of parchment paper.
- Turn dough out onto strings with the center on the dough lining up with the center of the strings.
- Tie the strings over the dough, dividing it into eighths.
- Snip off the excess string.
- Use a lame, or razor blade, to make slashes about ¼ inch deep in dough in desired pattern.
- Lift bread by parchment and set it into Dutch oven.
- Cover.
- Bake for 20 minutes.
- Remove lid.
- Bake for an additional 30-35 minutes, until bread is golden and tests done.
- Carefully remove bread from Dutch oven.
- Snip and remove the strings.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- If you’re new to sourdough and don’t have a starter, use our How To Make A Sourdough Starter in 5 Days guide!
- If you already have a sourdough starter, but it seems to be a little sluggish/doesn’t have that healthy smell, we recommend giving it a few days of really working to revive it. You can find out how to do this/get more tips in our Sourdough Starter guide!
- Be sure to read through all the directions before beginning this recipe.
- Make sure that you are using pumpkin purée and NOT pumpkin pie filling.
- You can substitute honey or molasses for the barley malt.
- If using a proofing box, you will need to use glass bowls.
- Rice flour works the best to flour your banneton to prevent sticking.
- You can use a dutch oven or a baking stone to bake this bread.
- If you are using a proofing box with a water tray, you will not need to cover the dough to proof it.
- To help with shape, cut the parchment paper into a round before placing your bread into the dutch oven. Just be sure to leave yourself enough parchment paper on either end to grab and hold!
- For the best results, carefully remove the twine from the bread while it's still hot. This helps keep the twine from sticking!
- A fully baked sourdough should be around 205° F - 210° F.
Nutrition
Serving: 1pieceCalories: 174kcalCarbohydrates: 35gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 391mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 824IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.