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Pumpkin Spice Sourdough

Pumpkin Spice Sourdough
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Pumpkin Spice Sourdough is a cozy autumnal bread combining the tangy charm of sourdough fermentation with warm pumpkin spice flavors and moist pumpkin puree. Perfect for breakfast, snacks, or afternoon tea, this loaf delivers a delightful seasonal twist with a soft, hearty crumb and a crisp crust.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups high-quality bread flour
  • 1 cup active sourdough starter (fed 4–6 hours prior)
  • 1 cup pumpkin puree (canned or fresh, pure pumpkin only)
  • ¾ cup warm water (adjust based on dough consistency)
  • 2 tablespoons brown sugar or maple syrup
  • 1 ½ teaspoons salt
  • 2 teaspoons pumpkin spice blend (cinnamon, nutmeg, cloves, ginger)

Instructions

  1. Prepare Your Starter: Ensure your sourdough starter is active and bubbly, ideally fed 4-6 hours before mixing for optimal rise and flavor.
  2. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, warm water, and brown sugar or maple syrup. Stir until smooth and fully blended.
  3. Add Dry Ingredients: Gradually add the bread flour, pumpkin spice blend, and salt to the wet mixture. Stir until a sticky dough forms.
  4. Incorporate the Starter: Add the active sourdough starter to the dough and mix thoroughly to ensure even distribution for proper fermentation.
  5. First Rise: Cover the bowl and let the dough ferment at room temperature for 4-6 hours, until it doubles in size and bubbles appear on the surface.
  6. Shape the Dough: Turn the risen dough onto a floured surface and gently shape it into a round or oblong loaf, preserving air bubbles.
  7. Second Rise: Place the shaped dough into a proofing basket or bowl lined with a floured cloth. Let it rise again for about 2 hours until puffed.
  8. Bake the Bread: Preheat the oven to 475°F (245°C) with a Dutch oven inside. Transfer the dough carefully into the hot Dutch oven, score the top deeply, cover, and bake for 20 minutes. Then uncover and bake for an additional 20-25 minutes until golden brown.
  9. Cool Before Slicing: Remove the bread and let it cool completely on a wire rack to set the crumb and enhance flavor.

Notes

  • Use room temperature ingredients to help dough ferment evenly and improve rise time.
  • Adjust water amounts as pumpkin puree adds moisture to get perfect dough consistency.
  • Allow slow and thorough fermentation for better flavor and texture development.
  • Score the dough deeply to control oven spring and create attractive crust patterns.
  • Use a Dutch oven to trap steam, creating a crusty exterior and soft interior.
  • Store bread in an airtight container or bread box at room temperature for up to 3 days.
  • Freeze wrapped tightly for up to 3 months; thaw overnight before use.
  • Reheat slices in toaster or oven at 350°F (175°C) for 5-7 minutes to refresh texture and flavor.

Nutrition

Keywords: pumpkin spice, sourdough bread, fall bread, pumpkin puree, homemade bread, autumn baking, cinnamon nutmeg cloves bread

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