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Pumpkin Sourdough Bread: 3 Secrets for Perfect Crumb

Pumpkin Sourdough Bread
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This pumpkin sourdough bread combines the tangy flavor of sourdough with the sweetness of pumpkin. It is soft, moist, and perfect for fall baking.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 1 cup pumpkin puree
  • 2 1/2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup water (as needed)

Instructions

  1. Mix starter, pumpkin puree, flours, salt, sugar, and spices in a bowl.
  2. Knead dough for 10 minutes until smooth. Add water if too dry.
  3. Let dough rise in a covered bowl for 8 hours at room temperature.
  4. Shape dough into a round loaf and place in a floured banneton.
  5. Cover and let rise for 2 more hours.
  6. Preheat oven to 450°F (230°C) with a Dutch oven inside.
  7. Place dough into hot Dutch oven, score top, and cover.
  8. Bake for 30 minutes covered, then 15 minutes uncovered.
  9. Cool on a wire rack before slicing.

Notes

  • Use fresh pumpkin puree for best flavor.
  • Adjust water based on humidity.
  • Store bread in a cloth bag for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-sourdough-bread/