Pumpkin Sourdough Bread

5 from 46 votes

Pumpkin sourdough bread is a type of bread that combines the flavors of pumpkin with the sourdough fermentation process. It is a variation of traditional sourdough bread in which pumpkin puree or pumpkin seeds are added to the dough, giving the bread a distinctive taste, aroma, and texture.

Prep Time1

Cook Time40

Fermentation Time1

Total Time1 1 40

Course: Breakfast, Side Dish

Cuisine: American

Diet: Hindu, Vegan, Vegetarian

Servings: slices

Calories: 161kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Mixing bowl
Bench scraper
Dough scraper
Banneton
Bread proofer
Bread lame or razor blade to score the dough
Dutch oven
Oven mitts
Cooling rack
Bread knife

Ingredients

100 grams sourdough starter (active)
400 grams bread flour
100 grams whole wheat flour (atta)
320 grams filter water
10 grams salt
2 cups pumpkin (sub with 150 grams of pumpkin puree)
Rice flour to dust the banneton

Instructions

Make the initial dough:

Prick the pumpkin cubes using a fork. Place it in a steamer and steam it until completely cooked. Cool it completely and blend it to make a puree. Use 150 grams of pumpkin puree for this recipe.
In a large mixing bowl, combine the active sourdough starter with water until it is fully incorporated.
Slowly add the flour and mix well, making sure there are no dry bits of flour.
Once the dough has rested, add the salt and pumpkin puree. Gently fold them into the dough. Let it rest for 30 minutes.

Bulk Fermentation:

Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it, taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.

Shaping and cold fermentation:

Dust round or oval bannetons well with rice flour. Flip the dough onto a lightly floured surface.
Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now, hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise.

Bake the pumpkin sourdough bread:

The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
Once the oven is preheated, take the dough out of the fridge.
Cut eight kitchen twines long enough to tie the dough. Place the twine on the dough and place a baking paper. Flip the dough so that the twines are under the dough (see image). Tie the twine loosely in a crisscross pattern (see image).
Score the dough using a blade or sharp knife.
Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
Place it back in the oven and bake for 20 minutes.
Take the lid off the Dutch oven and bake for another 15 minutes.
Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
Cool completely, slice, and serve.

Notes

Pumpkin puree: I have used homemade pumpkin puree for this recipe. You can also replace it with canned puree.

Flour types: I have made this sourdough with bread flour and whole wheat flour, but you can choose any flour - for example, a combination of all-purpose flour and whole wheat flour or multigrain flour.

Ensure the starter is active: The night before you plan to make the dough, take it from the fridge and feed it in a 1:1:1 ratio of starter:flour:water.

Nutrition