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Pumpkin Sourdough Bread

Close-up of a slice of golden-brown Pumpkin Sourdough Bread with a soft, airy crumb and visible seeds.
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A guide to making artisan pumpkin sourdough bread, covering starter use, hydration, fermentation, and add-ins for a perfect fall loaf.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 100g pumpkin puree
  • 500g bread flour
  • 10g salt
  • Optional: 50g pumpkin seeds, 1 tsp cinnamon

Instructions

  1. In a large bowl, mix active starter and warm water. Add pumpkin puree and mix well.
  2. Add bread flour and salt. Mix until a shaggy dough forms. If using, add pumpkin seeds and cinnamon.
  3. Perform stretch and folds every 30 minutes for 2-3 hours, or until the dough passes the windowpane test.
  4. Shape the dough into a boule or batard. Place in a floured banneton, seam side up.
  5. Cold retard in the refrigerator for 12-24 hours.
  6. Preheat your oven with a Dutch oven to 475°F (245°C).
  7. Score the dough as desired.
  8. Bake in the Dutch oven for 20 minutes, then remove the lid and bake for another 20-25 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
  9. Cool completely on a wire rack before slicing.

Notes

  • Using active starter is recommended for best rise. Discard can be used, but may result in a denser crumb.
  • Pumpkin puree increases hydration; adjust flour slightly if needed.
  • Bulk fermentation timing can vary based on room temperature.
  • For a same-day bake, allow the dough to bulk ferment at room temperature until doubled, then shape and proof for 1-2 hours before baking.

Nutrition

Find it online: https://carlacooking.com/pumpkin-sourdough-bread-recipe/