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Pumpkin Sourdough Bread

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A comforting blend of pumpkin and tangy sourdough, perfect for fall.

Ingredients

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  • 1 cup Active Sourdough Starter
  • 1 cup Pumpkin Puree
  • 3 cups Bread Flour
  • 2 teaspoons Pumpkin Pie Spice
  • 2 teaspoons Salt

Instructions

  1. Prepare your dough: In a large mixing bowl, combine 1 cup of your active sourdough starter and 1 cup of pumpkin puree. Mix them together until well combined.
  2. Mix in the dry ingredients: Next, add 3 cups of bread flour and 2 teaspoons of pumpkin pie spice to the mixture. Sprinkle 2 teaspoons of salt on top. Slowly mix until a shaggy dough forms.
  3. Let it rest: Cover the bowl with a kitchen towel and let your dough rest for about 30 minutes.
  4. Knead: After the rest, turn the dough out onto a floured surface. Knead for about 8-10 minutes, adding a touch of flour as necessary.
  5. First rise: Place the kneaded dough into an oiled bowl, cover it with a towel, and let it rise until doubled in size—around 4-6 hours.
  6. Shape the dough: Once risen, turn it out onto a lightly floured surface and gently deflate it. Shape it into a round ball.
  7. Second rise: Place the shaped dough into a well-floured banneton and cover with a kitchen towel. Let it proof for 1-2 hours.
  8. Preheat the oven: About 30 minutes before baking, preheat your oven to 450°F (232°C).
  9. Score and bake: Turn out the dough onto parchment paper and score the top. Bake for 30 minutes covered, then 15-20 minutes uncovered.
  10. Cool: Let your bread cool on a wire rack before slicing.

Notes

Best served fresh with butter or cream cheese. Freezes well.

Nutrition

Keywords: pumpkin bread, sourdough, fall recipes, baking, comfort food

Find it online: https://flavorsbyclara.com/fall-pumpkin-sourdough-bread-recipe-cozy-crusty/