Pumpkin Sourdough Bread Recipe

Print Recipe

4.84 from 6 votes

Pumpkin Sourdough Bread Recipe

Pumpkin Sourdough Bread is the quintessential fall bake featuring a sourdough loaf cleverly shaped like a pumpkin.

Prep Time30

Cook Time45

Rise Time20

Course: Sides

Cuisine: American

Diet: Vegan

Servings: Slices

Calories: 112kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

113 grams pumpkin puree canned
226 grams water
14 grams molasses
90 grams active sourdough starter
360 grams bread flour
60 grams whole wheat flour
½ teaspoon ground cinnamon
7 grams salt

14 grams oil

Metric - US Customary

Instructions

Make the dough: Mix the water, pumpkin puree, molasses and sourdough starter in a large bowl. Stir until the starter has fully dissolved.
113 grams pumpkin puree, 226 grams water, 14 grams molasses, 90 grams active sourdough starter
Fold the flours, cinnamon and salt into the wet ingredients. Mix until no traces of dry flour remain. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
360 grams bread flour, 60 grams whole wheat flour, ½ teaspoon ground cinnamon, 7 grams salt
Stretch and fold: After the rest period, complete a set of stretch and folds. Transfer the dough to a clean, lightly-greased bowl. Cover with plastic wrap and let the dough rest for another 30 minutes.
To perform a stretch and fold, working with the dough inside the bowl, pick the dough up with your fingertips and stretch the dough out as far as it will go without tearing. Fold the dough over itself. Turn the bowl 90 degrees and repeat 3 more times.
Coil Fold: Perform 2 sets of coil foils in 30 minute intervals. Cover the bowl with plastic wrap and set in a warm place.
To perform a coil fold, working with the dough inside the bowl, lift the center of the dough up with your finger tips until the ends release from the container. Lightly set the dough back down into the bowl and tuck the ends under.
First proof: After the last coil fold, let the dough rise untouched untl the dough looks well risen and bubbly, about 1 to 2 hours. (The total fermentation time from mixing your starter to your dough to shaping should total about 4 to 5 hours)*
Shape the dough: Shape the dough into a boule.
To shape your dough, turn the proofed dough on a clean work surface. Flatten the dough out into a rectangle. Fold the side closest to you towards the center and the top of the dough over the bottom flap. Fold the sides over each other. Flip the dough and round it into a boule Place the dough into a prepared banneton with the seam side up.
Cold proof: Cover the banneton with plastic wrap. Transfer the dough into the refrigerator to proof overnight (about 8 to 16 hours).
Prep: The next day, preheat the oven to 500 F with a Dutch oven inside. Cut 5 pieces of string, about 24 inches long. Soak the strings in oil.
Shape the pumpkin loaf: Arrange the strings on top of the dough. Place a piece of parchment paper over the strings. Flip the dough over.
14 grams oil
Tie the strings over the dough, so it is divided into 10 sections. Don’t tie the strings too tightly or your loaf will not be able to rise completely. Cut the excess string.
Score the dough: Score each section of the pumpkin. Make sure the cuts are about ¼-inch deep. You’ll need to score the dough adequately to prevent it from bursting in the oven.
Bake: Transfer the dough into the Dutch oven. Turn down the oven temperature to 475 F and bake for 30 minutes covered and 10 to 15 minutes uncovered, or until the loaf registers at least 190 F when probed with an instant-read thermometer or reaches your desired level of browning.
Enjoy: Transfer the baked loaf to a cooling rack and cut the strings off. Let the bread cool for at least 2 hours before slicing.
Store: Store any leftover bread for up to 3 days in an airtight container at room temperature.

Video

Notes

Be patient, baking with wild yeast takes time. Wait until your dough is visibly bubbly and well-risen, which typically takes 4 to 6 hours. I’ll be giving time cues, but this may differ based on your starter's health and the unique conditions in your kitchen.

Use a mixing bowl lined with a tea towel dusted with flour if you don’t have a banneton.

Don’t tie the strings too tightly, this will prevent the dough from rising completely and will result in a tight, dense crumb.

Don't forget to turn down the oven temperature after putting your dough into the oven.

To prevent the bottom of your loaf from burning, transfer the bread to a baking sheet for the second part (uncovered) of baking.

Nutrition