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Pumpkin Spice Sourdough Bread

Soft Pumpkin Spice Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 43 minutes
Total Time 1 hour 13 minutes
Servings: 10 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 400 g bread flour
  • 50 g whole wheat flour
  • 200 g water, lukewarm
  • 150 g canned pumpkin puree
  • 100 g active sourdough starter (100% hydration)
  • 15 g honey
  • 8 g fine sea salt
  • 2 g ground cinnamon
  • 1 g ground ginger
  • .5 g ground nutmeg
  • .5 g ground cloves

Method
 

  1. Mix bread flour, whole wheat flour, and water until no dry spots remain. Cover and rest 30 minutes, then add pumpkin, starter, honey, spices, and salt. Knead 2 to 3 minutes until cohesive.
  2. Over 2 hours, perform 3 sets of stretch and folds, 30 minutes apart. Cover bowl between sets.
  3. Turn dough onto floured surface, shape into a tight log, and place seam-side up in a floured banneton.
  4. Cover and cold proof in the refrigerator for 12 to 14 hours.
  5. Preheat a Dutch oven at 450°F for 45 minutes. Turn loaf onto parchment, score, and bake covered 25 minutes. Uncover, reduce heat to 425°F, and bake 15 to 18 minutes until deep golden. Cool on a wire rack 2 hours.
  6. Slice with a serrated knife and serve.

Notes

The active time is short, but the dough needs a 2-hour bulk fermentation and an overnight cold proof. Let the loaf cool completely before slicing so the crumb sets.