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Pumpkin Sourdough Bread

A flavorful and moist sourdough bread infused with pumpkin, perfect for autumn baking or any time you crave a hearty loaf.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Sourdough Starter
  • 100 g sourdough starter (fed and bubbly)
  • 200 g pumpkin puree (homemade or canned)
  • 500 g bread flour
  • 280 g water (with a little extra on hand just in case)
  • 20 g raw, unprocessed honey
  • 10 g salt

Method
 

  1. Mix starter, water, and honey; then add flour, pumpkin, and salt. Cover and let sit for 1 hour.
  2. Shape the dough into a smooth ball, rest for 30 minutes, then perform 4 stretch and fold sets every 15-30 minutes.
  3. Ferment the dough until ready, then shape and place into a floured banneton. Cover and refrigerate for 5-36 hours.
  4. Preheat oven to 230°C with Dutch oven inside. Remove dough from fridge, score, and bake covered for 30 minutes, then uncovered for 10-15 minutes.
  5. Remove bread from oven, cool on a wire rack, and enjoy.

Notes

Ensure your oven and Dutch oven are thoroughly preheated for the best crust.