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Cozy Pumpkin Sourdough Bread: Easy Fall Recipe

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This cozy pumpkin sourdough bread with fall spices is a soft, moist loaf with a tender crumb and just a faint whisper of tang from the starter. The pumpkin adds incredible moistness and subtle earthy sweetness that pairs perfectly with cinnamon, nutmeg, and cloves.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 3 cups (375g) bread flour
  • 1/2 cup (60g) whole wheat flour
  • 1/2 cup (120ml) warm water
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 100g active sourdough starter

Instructions

  1. Mix the Dough (10 minutes): In a large bowl, combine the active sourdough starter, pumpkin puree, and warm water. Stir until the starter is mostly dissolved. Add the bread flour, whole wheat flour, olive oil, brown sugar, salt, and all the spices. Mix with your hands or a dough whisk until a shaggy dough forms.
  2. Rest and Hydrate (30 minutes): Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse). The dough will look smoother and more cohesive after this rest.
  3. Bulk Fermentation with Stretch and Folds (3-4 hours): Every 30 minutes over the next 2-3 hours, perform a set of stretch and folds. Wet your hand slightly, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat for all four sides. Do this 4-6 times total.
  4. Shape the Dough (5 minutes): Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf. Place it seam-side down in a floured banneton or a bowl lined with a floured kitchen towel.
  5. Cold Proof (Overnight or 8-12 hours): Cover the shaped dough and place it in the refrigerator for at least 8 hours, up to 24.
  6. Preheat and Prep (30 minutes): About an hour before baking, place your Dutch oven in the oven and preheat to 450°F (230°C). Let it heat for a full 30 minutes.
  7. Score and Bake (45 minutes): Carefully remove the hot Dutch oven. Turn the cold dough out onto a piece of parchment paper. Score the top with a sharp knife. Slide the parchment with the dough into the hot pot. Cover and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
  8. Cool Completely (1-2 hours): Let the bread cool on a wire rack for at least an hour before slicing.

Notes

Make sure your sourdough starter is bubbly and active. Do not skip the stretch and folds—they build gluten structure. Use a thermometer to check internal temperature (200°F). Let the bread cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: pumpkin sourdough bread, fall sourdough, pumpkin bread, sourdough bread, autumn bread, pumpkin spice bread

Find it online: https://merrymorsel.com/cozy-pumpkin-sourdough-bread-easy-fall-recipe/