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Pumpkin Sourdough Bread

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Who doesn’t love pumpkin season? The smell of sweet, spicy, and crisp…the smell of Pumpkin Pie being brought to life!

Sourdough Pumpkin Loaf

As I was shopping through the aisles in Costco the other day, I saw a 6-pack of Pumpkin puree, and a lightbulb went off. Pumpkin Sourdough something I thought…but what would that something be?

I took a closer look at the cans and saw the unique pumpkins and thought…let’s make a Pumpkin Sourdough Loaf. Better yet, let’s make it in the shape of an actual pumpkin!

A picturesque image with pumpkins, changing leaves, and the feel of a cool morning.

Pumpkin Sourdough Loaf

I will admit, this recipe for me was a bit scary. I’m still learning all of the things sourdough, and now I had the idea of turning this loaf into the shape of an actual pumpkin. However, with great risk comes great reward, right? Thus, I embarked on this journey!

Sourdough Pumpkin Loaf

The Pumpkin Sourdough Loaf Ingredients

Today’s recipe was inspired by Zesty South Indian Kitchen’s Pumpkin Sourdough Bread. I made a few tweaks to this recipe, but I followed it closely as I have never experimented with pumpkin sourdough dough before.

Sourdough Pumpkin Loaf

Crafting the Pumpkin Sourdough Loaf Dough

  1. First, in a Bosch Universal Mixer, combine all of the ingredients.
  2. Next, place the lids on the mixer and turn it to a speed 3.
  3. Then, as the dough combines and pulls away from the sides of the bowl, turn the mixer off.
  4. Finally, the Sourdough Pumpkin Loaf dough is ready!

Combine the Ingredients

Combine the Ingredients
First, in a Bosch Universal Mixer, combine all of the ingredients. Next, pop the lids on the mixer and mix on a speed 3.

Mix the Ingredients Until the Dough Forms

Sourdough Pumpkin Loaf Dough
Then, mix the dough until it pulls away from the sides of the bowl.

The Pumpkin Sourdough Loaf Dough is Ready

The dough is ready
Finally, the Sourdough Pumpkin Loaf dough is ready to rise!

The First Rise + Folding and Stretching

  1. First, place the Sourdough Pumpkin Loaf dough into a lightly oiled glass or ceramic bowl or a Banneton Bowl.
  2. Next, cover the bowl with a tea towel, and let the dough rise for approximately 1 hour.
  3. Then, remove the ball of bread dough and flatten it on the counter using your hands.
  4. Next, fold the sides of the bread dough into the middle, and then reform it into a ball.
  5. Finally, repeat this process an hour and two hours later.

Place the Dough in the Banneton Bowl to Rise

Sourdough Pumpkin Loaf
Place the ball of dough into a Banneton Bowl, cover it with the tea towel, and let it rise. Stretch the dough every hour, on the hour, for the first 3 hours.

The Bulk Rise

  1. First, once the dough has been stretched and folded, reform the dough into a ball, and place it back into the bowl.
  2. Next, cover the bowl with a tea towel, and let the Pumpkin Sourdough Bread dough rise for another 12-24 hours.
    • Note: Remember, the longer you allow Sourdough dough to rise, the more gluten-reduced it is.
  3. Finally, punch the dough down, reform it into a ball, and prepare it to be scored and shaped.
The Bulk Rise
This is what the dough looks like after the 12-24 hour bulk rise.

Preparing and Scoring the Pumpkin Sourdough Loaf

  1. First, preheat the oven to 450 degrees Fahrenheit, and place a Dutch Oven into the oven to preheat.
  2. Next, tear off a sheet of parchment paper and place it on the counter.
  3. Then, lightly dust the parchment paper with flour.
  4. Next, cut 4 strings of kitchen twine and place them in the shape of a snowflake or star on top of the parchment paper.
  5. Then, place the ball of bread dough on top of the kitchen twine.
  6. Next, carefully pull the twine around the bread dough and tie a knot at the top of the dough.
    • Note: This will create that pumpkin shape.
  7. Finally, using a Bread Lame or a sharp knife, score the Pumpkin Sourdough Loaf in the design of your choice.

Cut 4 Strings of Kitchen Twine and Place Them in the Shape of a Snowflake

Kitchen Twine
First, preheat the oven to 450 degrees Fahrenheit, and place a Dutch Oven into the oven to preheat. Next, tear off a sheet of parchment paper and place it on the counter. Then, lightly dust the parchment paper with flour. Next, cut 4 strings of kitchen twine and place them in the shape of a snowflake or star on top of the parchment paper.

Place the Pumpkin Sourdough Loaf Dough on Top of the Twine

Sourdough Pumpkin Loaf
Then, place the ball of dough on top of the kitchen twine.

Pull the Twine Around the Ball of Bread Dough

Kitchen Twine Around Ball
Next, carefully pull the twine around the bread dough and tie a knot at the top of the dough. (Note: This will create that pumpkin shape).

Score the Pumpkin Sourdough Loaf with a Bread Lame

Score the Sourdough Bread
Finally, using a Bread Lame or a sharp knife, score the bread in a design of your choice.
Scored Sourdough Loaf
Scored Sourdough Loaf

Baking, Cooling, and Serving the Bread

  1. First, once the oven is preheated, drop the temperature to 435 degrees Fahrenheit.
  2. Next, remove the lid and carefully place the shaped Pumpkin Sourdough Loaf dough on the parchment paper, into the Dutch Oven.
  3. Then, replace the lid, and place the Dutch Oven into the oven.
  4. Next, bake, covered, for 18-20 minutes.
  5. Then, remove the lid and bake, uncovered, for an additional 20-25 minutes.
  6. Next, remove the Dutch Oven from the oven, and carefully remove the bread.
  7. Then, place the baked Pumpkin Sourdough Loaf on a wire, cooling rack and let it cool for 20-30 minutes.
  8. Finally, remove the kitchen twine, slice, and enjoy with butter, honey, or jam.

Place the Pumpkin Sourdough Loaf Into the Dutch Oven

Sourdough Pumpkin Loaf
First, once the oven is preheated, drop the temperature to 435 degrees Fahrenheit. Next, remove the lid and carefully place the shaped Pumpkin Sourdough Loaf dough on the parchment paper, into the Dutch Oven. Then, replace the lid, and place the Dutch Oven into the oven.

Bake, Covered and Uncovered for a Total of 40-45 Minutes

Sourdough Pumpkin Loaf
Next, bake covered for 18-20 minutes. Then, remove the lid.
Sourdough Pumpkin Loaf
Then, bake uncovered for an additional 20-25 minutes.

Remove the Baked Bread and Let It Cool

Pumpkin Sourdough Loaf
Next, remove the baked bread from the Dutch Oven, and let it cool for 20 to 30 minutes.

Slice and Enjoy!

Sourdough Pumpkin Loaf
Finally, the Pumpkin Sourdough Loaf is ready to be sliced and enjoyed!
Pumpkin Sourdough Loaf
Pumpkin Sourdough Loaf
The bread is tender on the inside and tastes like the Fall.

Storing the Pumpkin Sourdough Loaf

This bread is best if eaten the day it is baked or within the first week of being baked. However, if you want to store it longer, I’d recommend slicing the bread, freezing each slice of bread, and then individually toasting the slices when you’re ready to heat them up and enjoy.

Pumpkin Sourdough Loaf
Dutch Oven
Organic Pumpkin Puree
Pumpkin Pie Seasoning
Banneton Bowls
Kitchen Aid Dough Hook
5-Quart Kitchen Aid Stand Mixer
Bosch Mixer
Bosch Universal Mixer
Kitchen Twine
Basque Enameled Cast Iron Dutch Ovens
Pumpkin Sourdough Loaf

Pumpkin Sourdough Loaf

Yield: 1 Loaf
Prep Time: 1 day
Cook Time: 40 minutes
Additional Time: 20 minutes
Total Time: 1 day 1 hour

Pumpkin Sourdough Loaf is sweet, tender, and full of that warm fall flavor. This loaf is festive and perfect for any holiday table or homemade treat.

Ingredients

  • 3-3 1/2 c. Organic, All Purpose Flour
  • 1 c. Organic, Whole Wheat Flour
  • 1 1/2 c. Water
  • 1 c. Pumpkin Puree
  • 1 c. Active Sourdough Starter
  • 2 tsp. Pink Salt
  • 1 tsp. Pumpkin Spice Seasoning

Instructions

Crafting the Pumpkin Sourdough Loaf Dough

  1. First, in a Bosch Universal Mixer, combine all of the ingredients.
  2. Next, place the lids on the mixer and turn it to a speed 3.
  3. Then, as the dough combines and pulls away from the sides of the bowl, turn the mixer off.
  4. Finally, the Sourdough Pumpkin Loaf dough is ready!

The First Rise + Folding and Stretching

  1. First, place the Sourdough Pumpkin Loaf dough into a lightly oiled glass or ceramic bowl or a Banneton Bowl.
  2. Next, cover the bowl with a tea towel, and let the dough rise for approximately 1 hour.
  3. Then, remove the ball of bread dough and flatten it on the counter using your hands.
  4. Next, fold the sides of the bread dough into the middle, and then reform it into a ball.
  5. Finally, repeat this process an hour and two hours later.

The Bulk Rise

  1. First, once the dough has been stretched and folded, reform the dough into a ball, and place it back into the bowl.
  2. Next, cover the bowl with a tea towel, and let the Pumpkin Sourdough Bread dough rise for another 12-24 hours. (Note: Remember, the longer you allow Sourdough dough to rise, the more gluten-reduced it is).
  3. Finally, punch the dough down, reform it into a ball, and prepare it to be scored and shaped.

Preparing and Scoring the Pumpkin Sourdough Loaf

  1. First, preheat the oven to 450 degrees Fahrenheit, and place a Dutch Oven into the oven to preheat.
  2. Next, tear off a sheet of parchment paper and place it on the counter.
  3. Then, lightly dust the parchment paper with flour.
  4. Next, cut 4 strings of kitchen twine and place them in the shape of a snowflake or star on top of the parchment paper.
  5. Then, place the ball of bread dough on top of the kitchen twine.
  6. Next, carefully pull the twine around the bread dough and tie a knot at the top of the dough. (Note: This will create that pumpkin shape).
  7. Finally, score the Pumpkin Sourdough Loaf in the design of your choice.

Baking, Cooling, and Serving the Bread

  1. First, once the oven is preheated, drop the temperature to 435 degrees Fahrenheit.
  2. Next, remove the lid and carefully place the shaped Pumpkin Sourdough Loaf dough on the parchment paper, into the Dutch Oven.
  3. Then, replace the lid, and place the Dutch Oven into the oven.
  4. Next, bake, covered, for 18-20 minutes.
  5. Then, remove the lid and bake, uncovered, for an additional 20-25 minutes.
  6. Next, remove the Dutch Oven from the oven, and carefully remove the bread.
  7. Then, place the baked Pumpkin Sourdough Loaf on a wire, cooling rack and let it cool for 20-30 minutes.
  8. Finally, remove the kitchen twine, slice, and enjoy with butter, honey, or jam.

Notes

This bread is best if eaten the day it is baked or within the first week of being baked. However, if you want to store it longer, I'd recommend slicing the bread, freezing each slice of bread, and then individually toasting the slices when you're ready to heat them up and enjoy.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 318mgCarbohydrates: 75gFiber: 4gSugar: 1gProtein: 11g

Nutritional information isn't always accurate, so please consult your doctor if you have questions or concerns.

© Rachel
Category: Sourdough Recipes

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