Artisan Pumpkin Sourdough
This stunning artisan pumpkin sourdough combines traditional bread-making techniques with seasonal flavors, resulting in a bakery-quality loaf that not only tastes incredible but also makes a beautiful centerpiece for your fall table.
Equipment
- Dutch Oven or Baking Stone
- Kitchen Twine (food-grade, unbleached)
- Proofing Basket
- Wire Cooling Rack
Ingredients
For the Levain
- 50 g active sourdough starter 100% hydration
- 50 g bread flour
- 50 g whole wheat flour
- 100 g filtered water room temperature
For the Dough
- 400 g bread flour substitute up to 100g with whole wheat for more complexity
- 75 g whole wheat flour
- 350 g filtered water 78°F/25°C
- 9 g sea salt
- 150 g pumpkin purée homemade for best results, or organic canned with no additives
- 10 g maple syrup optional, honey works as an alternative
- 2 tsp pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves
For Shaping
- Rice flour for dusting
Instructions
- Mix your active sourdough starter with the flours and water in a clean jar. Cover loosely and let sit at room temperature (75-78°F/24-26°C) for 4-6 hours until doubled in size with a domed top and numerous bubbles. A ripe levain will pass the float test – a small piece should float when dropped in water.
- In a large mixing bowl, combine the bread flour and whole wheat flour with 325g of the water (save 25g for later). Mix until no dry spots remain, then cover and rest for 1 hour. This crucial step develops gluten structure without kneading.
- Add all of your ripe levain to the autolysed dough, along with the pumpkin purée. Mix thoroughly using your fingers with a pinching motion to fully distribute. Cover and rest for 30 minutes, allowing the dough to begin absorbing the moisture from the pumpkin.
- Dissolve the salt in the remaining 25g of water. Add this salt solution, maple syrup, and pumpkin pie spice to the dough. Use your hands to thoroughly incorporate all ingredients until the dough feels homogeneous.
- During the next 4-5 hours, perform 4-6 sets of stretch and folds, spaced 30 minutes apart for the first 3, then 45 minutes for any additional sets. For each set, wet your hands, reach under the dough, stretch it up and fold it over itself. Rotate the bowl 90° and repeat until you've completed all four sides.
- Once the dough has increased by 50-75% in volume with visible bubbles, gently turn the dough onto a lightly floured surface. Form the dough into a tight round by pulling the edges into the center, creating surface tension. Flip the dough so the seam side is down on a surface lightly dusted with rice flour.
- Cut 7-8 pieces of kitchen twine, each about 24 inches long. Place the twine pieces in a star pattern under your dough ball, crossing at the center. Gently tie each string at the top, firm enough to create defined segments but not so tight that it cuts deeply into the dough. Place a small piece of dough on top to create a "stem" (optional).
- Carefully transfer your shaped pumpkin dough to a proofing basket or bowl lined with a rice-floured kitchen towel. Cover and refrigerate for 12-16 hours. This slow, cold fermentation develops complex flavors and improves texture.
- Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 45 minutes. When ready to bake, carefully transfer your cold dough to the preheated Dutch oven or onto a parchment-lined baking stone. Score the top if desired with a pattern that complements the pumpkin shape.
- Bake covered for 25 minutes, then remove the lid and reduce temperature to 450°F (230°C). Bake for an additional 20-25 minutes until deeply golden. The internal temperature should reach 205-210°F (96-99°C).
- Allow the bread to cool completely on a wire rack for at least 2 hours before carefully cutting and removing the twine. This cooling period is essential for the crumb structure to set properly.
Notes
For best results, ensure your sourdough starter is very active before beginning.
This recipe requires patience but the complex flavors are worth the wait.
Store cut-side down on a cutting board for up to 2 days, covered with a clean kitchen towel.
For longer storage, slice the entire loaf and freeze in an airtight container for up to 3 months.
Avoid refrigerating the bread, as this accelerates staling by up to 300%.
You can skip the pumpkin shape and form as a traditional boule while maintaining all the pumpkin flavor.
This recipe requires patience but the complex flavors are worth the wait.
Store cut-side down on a cutting board for up to 2 days, covered with a clean kitchen towel.
For longer storage, slice the entire loaf and freeze in an airtight container for up to 3 months.
Avoid refrigerating the bread, as this accelerates staling by up to 300%.
You can skip the pumpkin shape and form as a traditional boule while maintaining all the pumpkin flavor.
Nutrition
Calories: 130kcalCarbohydrates: 26gProtein: 4gFat: 0.5gSodium: 180mgFiber: 2gSugar: 1gVitamin A: 15IUIron: 6mg
Tried this recipe?Let us know how it was!