Pumpkin Sourdough Bread

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 1 loaf

Calories 250

This Pumpkin Sourdough Bread combines the tangy flavor of sourdough with the warm, comforting taste of pumpkin, making it perfect for fall.

35 grams ripe sourdough starter (bubbly/active/doubled in size, about 2 tablespoons)
35 grams all purpose or bread flour (about 1/4 cup)
35 grams water (about 2 tablespoons)
100 grams levain (ripe and active (scant ½ cup))
140 grams canned pumpkin (heaping ½ cup)
250 grams water (about 1 cup)
50 grams brown sugar (about ¼ cup)
10 grams salt (about 1 ½ teaspoons)
500 grams bread flour (about 3 ½ cups)
2-3 grams pumpkin pie spice (about 1 -2 teaspoons, reserved for shaping)

Make the levain by mixing ripe sourdough starter, flour, and water. Set aside for 3-4 hours at 78ºF.
Mix together ripe levain, canned pumpkin, brown sugar, and water. Add salt and bread flour, mixing until a shaggy dough forms. Let rest for 30 minutes.
Perform a series of stretch and folds over 1.5 hours, resting 30 minutes between each.
Cover and let rise for 2-2.5 hours until puffed up and bubbly.
Shape the dough and place it in a floured bowl. Cover and refrigerate overnight or up to 20 hours.
Preheat the oven to 450°F, score the dough, and bake in a Dutch oven for 30 minutes, then uncover and bake for an additional 15 minutes.

For best results, use a ripe and active sourdough starter.

Calories: 250kcal

Cost: $5.00

Course: bread

Cuisine: American

Keyword: Pumpkin