Pumpkin Sourdough Bread

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 8 slices

Calories 200

This delightful Pumpkin Sourdough Bread combines the tangy flavor of sourdough with the warm, comforting taste of pumpkin and spices, perfect for any season.

Ingredients

Sourdough Starter

50 g mature starter (room temperature)
50 g flour
50 g tepid water ((filtered, bottled or boiled and cooled tap water))

Dough Ingredients

100 g active starter ((most of the starter you prepared earlier))
300 g water ((filtered, bottled or boiled and cooled tap water))
100 g canned pumpkin purée
3 tbsp honey or maple syrup
1 tbsp pumpkin spice
2 tsp ground turmeric ((this adds color))
12 g sea salt ((2 scant teaspoons))
500 g white bread flour ((more as needed))
3 tbsp olive oil ((for the bowl))
3 tbsp olive or vegetable oil ((for the kitchen string))
rice flour or gluten free flour ((for the bowl or banetton, as needed))

Instructions

Feed your mature starter and leave for 4-6 hours until doubled in size.
Mix the starter and water in a large bowl, then add pumpkin, spices, salt, and honey. Mix well.
Add bread flour and mix until shaggy. Cover and rest for 30 minutes.
Stretch and fold the dough, then let it rise in an oiled bowl for 6-10 hours.
Shape the dough into a round loaf and place it in a prepared bowl to rise for another 30-120 minutes.
Preheat the oven, bake the loaf, and let it cool before serving.

Notes

For best results, use a kitchen scale for accurate measurements.

Calories: 200kcal

Cost: $10.00

Course: bread

Cuisine: American

Keyword: Pumpkin