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A tender, richly flavored sourdough bread with pumpkin puree and honey, boasting a vibrant pumpkin color, soft crumb, and crisp crust, perfect for fall and Thanksgiving.

Ingredients

Scale
  • 100 g active sourdough starter (fed and bubbly)
  • 200 g pumpkin puree (canned or homemade)
  • 500 g bread flour
  • 280 g water (plus a little extra on hand if needed)
  • 20 g raw, unprocessed honey
  • 10 g salt

Instructions

  1. Measure 100 g active sourdough starter, 280 g water, and 20 g honey into a mixing bowl and stir until the honey blends.
  2. Add 200 g pumpkin puree, 500 g bread flour, and 10 g salt; mix gently with the spoon until a shaggy dough forms.
  3. Cover the bowl and autolyse (rest) the dough for about 1 hour.
  4. Stretch the dough up and fold it over itself repeatedly around the bowl to form a smooth ball (about 20–25 folds); cover and rest 30 minutes.
  5. Perform four sets of stretch-and-folds, waiting 15–30 minutes between each set to build dough strength.
  6. When doing stretch-and-folds on the work surface, mist the bench lightly with water instead of flour to keep dough manageable.
  7. Cover and bulk ferment the dough until it roughly doubles in size and looks bubbly and jiggly (timing depends on room temperature).
  8. Shape the dough to create good surface tension (batard or preferred shape), sprinkle the banneton generously with flour, and place dough seam-side up into the banneton (add oats/seeds if desired).
  9. Cover loosely and cold ferment in the refrigerator for 5 to 36 hours.
  10. Preheat oven to 230°C (450°F) with the Dutch oven inside for about 1 hour; keep dough cold until baking.
  11. Transfer chilled dough onto parchment paper, score top with lame or sharp knife, and optionally spritz with water.
  12. Carefully remove hot Dutch oven, place dough with parchment inside, cover with lid, and bake 30 minutes at 230°C (450°F).
  13. Remove lid, reduce oven temperature to 210°C (410°F), and bake an additional 10–15 minutes until crust is golden and done (optional: place baking sheet below Dutch oven to protect bottom).
  14. Remove loaf from Dutch oven and transfer to wire rack to cool completely before slicing.

Notes

Use either canned pumpkin puree or homemade puree; homemade puree should be thick and well-drained for best dough texture., If dough is too sticky or wet, reduce initial water to 250 g and add extra gradually if needed., You can add rolled oats, pepitas, fresh or dried thyme, or warming spices like cinnamon, nutmeg, ginger, and cloves for flavor variation; use spices sparingly to avoid slowing fermentation., Store bread wrapped in a clean tea towel or breathable bag at room temperature for 2–3 days, refrigerate up to 5 days, or freeze up to 3 months., Reheat bread by warming in oven or toasting slices; avoid plastic wrap at room temperature to prevent molding., Cold ferment dough between 5 to 36 hours in the fridge to develop flavor and crust texture.

Nutrition

Find it online: https://cookingcrumbs.com/easy-pumpkin-sourdough-bread/