Description
This pumpkin sourdough bread combines tangy sourdough with sweet, earthy pumpkin and crunchy pepitas for a perfectly balanced fall loaf. With a crispy crust and soft, tender crumb, it’s ideal for breakfast, sandwiches, or simply enjoying with butter.
Ingredients
Scale
- 500 grams all-purpose flour
- 150 grams active sourdough starter
- 200 grams pumpkin puree (not pumpkin pie filling)
- 100 grams water
- 80 grams toasted pepitas, plus 2 tablespoons for topping
- 50 grams brown sugar (light or dark)
- 10 grams fine sea salt
- 2 teaspoons pumpkin pie spice
- 30 grams olive oil (or melted butter)
Instructions
- Feed your sourdough starter the night before so it’s active and bubbly; you need 150 grams at peak activity.
- In a large bowl, combine 500 grams all-purpose flour, 150 grams active starter, 200 grams pumpkin puree, 100 grams water, 50 grams brown sugar, 30 grams olive oil, and 10 grams salt. Mix with your hands until no dry flour remains.
- Cover the bowl and let it rest for 30 minutes (autolyse). Then perform 4 sets of stretch and folds, with 30-minute rests between each set.
- During the third set of folds, sprinkle 80 grams of toasted pepitas over the dough and fold them in until evenly distributed.
- Let the dough rise at room temperature (70-75°F) for 4-6 hours, or until it has increased by about 50% and looks puffy with bubbles on the surface.
- Turn the dough onto a lightly floured surface. Gently shape it into a round or oval boule by folding the edges into the center and flipping it seam-side down. Use a bench scraper to create tension.
- Place the shaped dough seam-side up in a floured banneton or lined bowl. Cover tightly and refrigerate for 12-18 hours.
- The next morning, place a dutch oven in the oven and preheat to 500°F for at least 45 minutes.
- Remove the dough from the fridge. Place a piece of parchment paper over the banneton and invert to release the dough. Brush the top lightly with water and sprinkle the remaining 2 tablespoons of pepitas over the surface. Score the dough with a sharp lame or knife.
- Carefully transfer the dough (using the parchment as a sling) into the hot dutch oven. Cover with the lid and bake at 500°F for 20 minutes. Reduce the temperature to 450°F, remove the lid, and bake for another 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 200-205°F.
- Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.
Notes
Don’t rush the bulk fermentation; pumpkin puree slows it down. If dough feels sticky during shaping, wet your hands slightly instead of adding more flour. For a cleaner score, add pepitas after scoring by pressing them into the dough around the cut. Let the bread cool completely before slicing to avoid a gummy crumb.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6
- Sodium: 200
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 7
Keywords: pumpkin sourdough bread, sourdough bread, pumpkin bread, pepitas, fall baking, sourdough recipe, pumpkin sourdough