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Pumpkin Spice Sourdough

Pumpkin Spice Sourdough
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Pumpkin Spice Sourdough is a cozy, seasonal bread that perfectly combines the tangy depth of traditional sourdough with warm autumn spices and rich pumpkin flavor. This wholesome loaf features a chewy and airy crumb, natural ingredients, and a subtle sweetness, making it an ideal bread for breakfast, sandwiches, or pairing with soups and salads during the fall season.

Ingredients

Scale

Sourdough Base

  • 150g active sourdough starter
  • 350g all-purpose flour
  • 200g water (adjust slightly depending on dough hydration)
  • 1 tsp salt

Pumpkin Spice Mix

  • 120g pure pumpkin puree (canned or fresh)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Optional Sweetener

  • 1–2 tbsp maple syrup or honey (optional)

Instructions

  1. Prepare the Starter and Ingredients: Feed your sourdough starter so it’s bubbly and active. Gather pumpkin puree, spices, flour, salt, water, and optional sweetener, ensuring all ingredients are at room temperature for optimal mixing.
  2. Mix the Dough: In a large bowl, combine the active starter, pumpkin puree, water, and maple syrup or honey if using. Stir until fully blended. Add the flour, spices (cinnamon, nutmeg, and cloves), and salt, then mix gently until the dough comes together. The dough should be sticky but manageable.
  3. Autolyse and Rest: Cover the bowl and let the dough rest for about an hour. This autolyse period allows the flour to hydrate fully and helps develop gluten for a chewy, airy crumb.
  4. Bulk Fermentation with Stretch and Folds: Over the next 3 to 4 hours, perform a series of gentle stretch and folds every 30 minutes. This strengthens the dough’s structure as it ferments and rises, developing sourdough bubbles and elasticity.
  5. Shape the Loaf: Once the dough has risen and shows good elasticity, turn it out gently onto a floured surface. Shape it into a tight round or oval loaf, smoothing the surface to seal any seams.
  6. Final Proof: Place the shaped dough into a proofing basket or bowl lined with a floured towel. Cover and allow it to proof either overnight in the refrigerator or at room temperature for 3 to 5 hours, depending on your schedule.
  7. Bake to Golden Perfection: Preheat the oven to 450°F (230°C) with a Dutch oven or baking stone inside. Transfer the loaf carefully to the hot vessel, score the top to allow proper oven spring, cover, and bake for 20 minutes. Remove the cover and bake for an additional 20 to 25 minutes until the crust is deep golden brown and crisp.
  8. Cool Before Slicing: Allow the bread to cool completely on a wire rack. This finishes setting the crumb and makes slicing easier and neater.

Notes

  • Use active, recently fed starter for best rise and flavor.
  • Weigh ingredients precisely, especially flours and water, for consistent dough hydration.
  • Adjust water quantity if dough feels too wet due to the moisture in pumpkin puree.
  • Allow sufficient fermentation time to develop flavor and dough strength.
  • Preheat the oven thoroughly to ensure great oven spring and crust.
  • Score dough creatively to control expansion and add a personal decorative touch.

Nutrition

Keywords: pumpkin bread, sourdough bread, pumpkin spice sourdough, autumn bread, fall baking, homemade bread, pumpkin spices

Find it online: https://eazyummy.com/pumpkin-spice-sourdough/