If you've been following along, you know that my sourdough bread-making journey has been a delightful exploration of flavors and techniques. And as the crisp autumn air settles in, I couldn't resist the temptation to infuse my sourdough creations with the warm and comforting essence of pumpkin.
This Easy Pumpkin Sourdough Bread recipe has been a labor of love, filled with trial and error, all in the pursuit of that perfect, cozy loaf that screams fall. Join me on this flavorful adventure, and let's dive into the world of sourdough with a seasonal twist.
What is Sourdough?
Before we jump into the recipe, let's take a moment to appreciate the magic of sourdough. In today's fast-paced world, traditional bread-making methods are often overlooked in favor of quick-rising commercial yeasts. But sourdough is a return to the roots, a process that relies on a wild yeast starter, also known as sourdough starter.
Now, you might be wondering why we're taking this traditional route. Well, it's not just about nostalgia; it's also about health. Many individuals, like my husband, find themselves struggling with gluten intolerance, which is different from celiac disease. Sourdough, with its live starter culture, actually digests gluten during fermentation, making it easier on the tummy. Plus, it's a treasure trove of beneficial gut bacteria, making it a win-win for those looking to enjoy baked goods without the digestive woes.
Easy Pumpkin Sourdough Bread Recipe
Let's get to the heart of the matter—the recipe! Be prepared for a slightly different dough consistency. This one is wetter, thanks to the addition of pumpkin puree. Plus, we'll toss in a delightful brown sugar cinnamon twist for those who want a hint of sweetness.
- 100 g Sourdough Starter (fed and bubbly)
- 280 g Warm water
- 20 g Raw, unprocessed honey
- 200 g Pumpkin Puree (homemade or canned)
- 500 g Bread Flour
- 10 g Salt
- ½ cup brown sugar
- ⅓ cup cinnamon
- rice flour for flouring banneton
Begin by mixing your starter, water, and honey in a glass or ceramic bowl until they dissolve. Then, add your flour and pumpkin puree, stirring them together until just combined. Expect a shaggy, sticky dough. Cover the bowl with a damp tea towel and let it rest for about an hour.
Stretch and Fold:
Incorporate the salt into your dough and commence your first stretch and fold. Work your way around the bowl, gently pulling the dough from the outside and folding it over itself until you form a smooth ball. Cover and let it rest for 30 to 40 minutes, repeating this process 3 to 4 times. It's a crucial step for gluten development, so don't skip it. If the dough gets too sticky, wet your hands.
Once your dough is adequately stretched and folded, cover it with the damp tea towel and allow it to rest and ferment. The time will vary depending on your room temperature, usually taking around 4 to 8 hours. Look for signs of dough expansion, about double in size, smooth surface, jiggly, and large bubbles to gauge readiness.
Shaping Your Dough:
Now comes the shaping part. Flour your banneton with rice flour to prevent sticking, or use regular flour. Turn your dough onto a floured surface, shape it into a rectangle, make a trifold, and then pull the outside ends towards the center to create a tight ball. Create tension by pushing and pulling the dough, then let it bench rest for 10-15 minutes. Repeat the shaping process, and if you desire, incorporate the brown sugar cinnamon mixture.
Gently place your formed loaf into the banneton seam side up. Wait another 10 minutes before doing a stitch fold (pinching the outer parts of the dough together). Cover with a plastic bag and refrigerate for a minimum of 5 hours, up to 32 hours. This final fermentation will give your bread a sourdough taste, crumb, and lovely spring.
Preparing to Bake:
Preheat your oven to 450F, placing your Dutch Oven inside to get hot. Leave your dough in the fridge until the last minute. Baking a cold dough in a hot oven results in a fantastic "spring."
Baking Your Sourdough:
Remove your sourdough from the fridge, place parchment paper over your banneton, and flip the dough onto it. Score your bread with a lame or a sharp knife. Carefully take your hot Dutch Oven out of the oven, place the sourdough inside using the parchment paper as a handle, add three ice cubes under the parchment, cover with the lid, and bake for 30 minutes at 450F. Then, remove the lid and bake for an additional 10-15 minutes.
Make sure to let the loaf cool on a wire rack completely! Cutting into it too early will cause a gummy texture. 2 hours to cool minimum.
The Perfect Fall Treat
And there you have it—your very own Easy Pumpkin Sourdough Bread. The perfect companion for cozy autumn mornings and a delightful way to embrace the fall spirit. Give it a try, and let me know how your bread turns out! Make sure the visit my Sourdough Feeding Guide and Easy Sourdough Bread Recipe.
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Thank you for joining me on this culinary journey, and happy baking!
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Easy Pumpkin Sourdough Bread Recipe
- 100 grams fed and active sourdough starter
- 280 grams warm filtered water
- 20 grams raw honey
- 200 grams pumpkin puree drained
- 500 grams bread flour
- 10 grams salt
- ½ cup brown sugar optional filling
- ⅓ cup cinnamon optional filling
- Mix your starter, water, and honey in a glass, ceramic, or wood bowl until starter and honey is well dissolved.
- Add flour and pumpkin puree, stirring together until combined.
- Expect a shaggy, sticky dough. Cover the bowl with a damp tea towel and let rest for about an hour.
Stretch and Fold
- Incorporate the salt into your dough.
- Wet hands. Begin first stretch and fold. Work your way around the bowl, gently pulling the dough from the outside and folding it over itself. Cover and let rest 30 to 40 minutes.
- Repeat 3 to 4 times.
- Once you complete your final stretch and fold, cover the dough and let rest in a warm area. The time will vary depending on your room temperature. this can take as little as 3 hours up to 12 hours. Look for signs of dough expansion, double in size, smooth surface, jiggly, and large bubbles to gauge readiness.
Shape Your Dough
- Flour your banneton with rice flour to prevent sticking or use whatever flour you have on hand. Turn yoru dough onto a well floured surface.
- Begin to shape your dough by pressing it into a rectangular shape.
- Make a trifold and pull the outside ends towards the center to create a ball.
- Create tension by pushing the dough away from you and pulling it towards you.
- Bench rest for 10-15 minutes. Letting your dough relax (losing it's tight ball shape a little)
- Repeat the shaping process and incorporate the brown sugar cinnamon mixutre if you'd like.
- Gently place your formed loaf into the floured banneton seam side up.
- Rest 10 minutes before doing a stich fold (pinching the outsides towards the center and holding).
- Cover with a plastic bag and refrigerate for a minimum of 5 hours and maximum of 32 hours.
Prepare to Bake
- Preheat your oven to 450 °F
- Place your Dutch Oven inside as oven preheats.
- Remove your sourdough from the fridge. Place a sheet of parchment paper over your banneton and flip the dough onto the parchment sheet.
- Score your bread with a lame or sharp knife
- Carefully place the parchment and loaf into the hot Dutch Oven
- Add 3 ice cubes under the parchment. Cover the Dutch Oven
- Bake covered for 30 minutes
- Remove the lid and bake 10 to 15 minutes
- If you are worried about burning the bottom of your loaf, place a baking sheet on the rack below your Dutch Oven.
- Carefully remove your bread and place on a wire rack to cool
- Minimum cooling time is 2 hours
- Make sure your bread is fully cooled before cutting into it to avoid a gummy texture.