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Artisan Pumpkin Sourdough Loaf

Close-up of a vibrant orange pumpkin sourdough loaf, showing an open, airy crumb structure, sliced in half.
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A recipe for a moist, rustic artisan bread combining the tang of sourdough with classic pumpkin spice flavors.

Ingredients

Scale
  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 150g pumpkin puree (not pie filling)
  • 10g fine sea salt
  • 5g ground cinnamon
  • 2g ground nutmeg
  • 1g ground ginger
  • Optional: 50g chopped pecans

Instructions

  1. Mix the active starter, warm water, and pumpkin puree in a large bowl until combined.
  2. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and ginger.
  3. Add the dry ingredients to the wet ingredients. Mix by hand until a shaggy dough forms.
  4. Cover the bowl and let it rest for 30 minutes (autolyse).
  5. Perform four sets of stretch and folds every 30 minutes to build strength. If using pecans, incorporate them during the second set of folds.
  6. After the final fold, let the dough bulk ferment at room temperature until it has increased in volume by about 30-50%, usually 3 to 5 hours depending on room temperature.
  7. Gently shape the dough into a tight round or oval.
  8. Place the shaped dough seam-side up in a floured banneton basket.
  9. Cold proof the dough in the refrigerator for 12 to 18 hours.
  10. Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
  11. Carefully remove the hot Dutch oven. Turn the dough out onto parchment paper. Score the top surface as desired.
  12. Place the dough (on the parchment) into the hot Dutch oven. Cover and bake for 20 minutes.
  13. Remove the lid, reduce the oven temperature to 450°F (232°C), and bake for an additional 25 to 30 minutes until the crust is deep brown.
  14. Cool completely on a wire rack before slicing.

Notes

  • Use canned pumpkin puree that contains only pumpkin, not pumpkin pie filling.
  • For a slightly sweeter loaf, add 25g of brown sugar during the mixing stage.
  • If your starter is sluggish, use a slightly warmer proofing temperature.

Nutrition

Find it online: https://tastytribune.com/pumpkin-sourdough-artisan-loaf-recipe/