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Pumpkin Sourdough Bread

A flavorful and moist sourdough bread infused with pumpkin and spices, perfect for fall baking.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Sourdough Starter
  • 100 g active sourdough starter
Pumpkin
  • 200 g pumpkin puree
Water
  • 240 g room temperature water
Flour
  • 500 g bread flour
Salt
  • 10 g coarse kosher salt
Brown Sugar
  • 60 g lightly packed brown sugar 1/4 cup
Dried Cranberries
  • 50 g chopped dried cranberries 1/3 cup
Pumpkin Pie Spice
  • 13 g pumpkin pie spice 1 1/2 tablespoon

Method
 

  1. Mix starter with water and pumpkin puree until combined. Add flour and mix; rest for 30 minutes.
  2. Sprinkle salt over dough and perform stretch and folds 4 times, resting 30 minutes between sets. Repeat 3 times.
  3. Combine sugar, cranberries, and spice; fold into dough. Final stretch and fold to incorporate.
  4. Ferment at room temperature for 10-12 hours until doubled. Shape and proof for 60-120 minutes.
  5. Preheat oven with Dutch oven at 450°F. Score loaf, transfer into Dutch oven, and bake covered 30 minutes. Remove lid and bake 15-20 minutes more.
  6. Cool on wire rack before slicing.

Notes

Ensure proper fermentation for best flavor and crust.