Pumpkin Sourdough Brioche

Pumpkin Sourdough Brioche is soft, buttery, and fluffy. Furthermore, it is the perfect bread to kick off pumpkin season! In addition, Pumpkin Sourdough Brioche is made with active Sourdough Starter, organic pumpkin puree, butter, and a touch of sugar for a sweet and savory finish. Finally, this recipe can be served as sliced bread or as pull-apart dinner rolls that are perfect for any cold-weather meal.

Pumpkin Sourdough Brioche Ingredients

• Pumpkin Puree
• Carbonated Water
• Water
• Active Sourdough Starter
• Unsalted Butter
• King Arthur Organic All-Purpose Flour
• Coconut Sugar
• Pumpkin Spice
• Pink Salt

Crafting the Pumpkin Sourdough Brioche Dough

1. First, combine all of the ingredients, except the butter, into a Bosch Universal Mixer.
2. Next, mix on speed 2 until all of the dry flour is incorporated.
3. Then, add the butter and increase the speed to 4.
4. Next, when the dough pulls away from the sides of the mixing bowl, that indicates the dough is ready.
5. Finally, check the consistency of the dough by placing a small portion between your fingers and stretching it. If the dough is translucent but holds together, it’s ready to go!

Combine All of the Ingredients, Except the Butter; Mix to Combine

Add the Butter; Mix to Combine

The Pumpkin Sourdough Brioche Dough is Ready

The Bulk Rise

1. First, remove the dough and form it into a ball.
2. Next, place the ball of dough into a Banneton Bowl.
   • Note: If you are worried about the dough sticking to the bowl, lightly oil and flour the bowl prior to placing the dough inside.
3. Finally, cover the dough with a tea towel or plastic wrap, and let it rise until it has doubled in size.
   • Note: Typically this rise takes about 1-4 hours depending on the temperature inside your house. You want to let your dough rise in a warm spot.

“The Bench Rest” (Second Rise)

1. Once the dough has doubled in size, remove the dough from the bowl and place it onto a lightly floured surface.
2. Next, divide the dough into 4 equal parts, using a Bench Scraper, and roll them into even balls.
3. Then, place the balls of rolled dough in a Nonstick Loaf Pan or onto a lightly floured surface.
4. Next, cover the balls with a slightly damp tea towel.
5. Finally, let the balls of dough rise for an additional 1 – 2 hours.

Place the Dough on a Lightly Floured Surface

Divide the Dough Into 4 Equal Parts

Roll and Place in a Loaf Pan; Let It Rise

The Pumpkin Sourdough Brioche is Ready to Bake!

Baking and Serving the Pumpkin Sourdough Brioche

1. First, preheat the oven to 340 degrees Fahrenheit.
2. Next, place the prepared Pumpkin Sourdough Brioche dough into the oven, once it has preheated.
3. Then, bake the bread for 25 minutes, or until the tops are golden brown.
4. Next, remove the baked bread from the pan, and let it cool on a wire, cooling rack.
5. Finally, slice the bread with a sharp, Serrated Knife, or place it on the table and pull it apart. Enjoy!

Bake the Bread

Bake the Bread and Let It Cool

Slice or Pull Apart and Enjoy!

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Pumpkin Sourdough Brioche

Yield: 1 Large Loaf

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 1 day

Total Time: 1 day 35 minutes

Pumpkin Sourdough Brioche is soft, buttery, and fluffy. Furthermore, it is the perfect bread to kick off pumpkin season! In addition, Pumpkin Sourdough Brioche is made with active Sourdough Starter, organic pumpkin puree, butter, and a touch of sugar for a sweet and savory finish.

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Ingredients

• 3/4 c. Pumpkin Puree
• 3/4 c. Carbonated Water
• 1/2 c. Water
• 2/3 c. + 1 tbsp. Active Sourdough Starter
• 1/4 c. Unsalted Butter
• 4 1/2 c. King Arthur Organic All-Purpose Flour
• 1/4 c. Coconut Sugar
• 1 tsp. Pumpkin Spice
• 2 1/2 tsp. Pink Salt

Instructions

Crafting the Pumpkin Sourdough Brioche Dough

1. First, combine all of the ingredients, except the butter, into a Bosch Universal Mixer.
2. Next, mix on speed 2 until all of the dry flour is incorporated.
3. Then, add the butter and increase the speed to 4.
4. Next, when the dough pulls away from the sides of the mixing bowl, that indicates the dough is ready.
5. Finally, check the consistency of the dough by placing a small portion between your fingers and stretching it. If the dough is translucent but holds together, it's ready to go!

The Bulk Rise

1. First, remove the dough and form it into a ball.
2. Next, place the ball of dough into a Banneton Bowl.
3. Finally, cover the dough with a tea towel or plastic wrap, and let it rise until it has doubled in size.

The Bench Rest

1. Once the dough has doubled in size, remove the dough from the bowl and place it onto a lightly floured surface.
2. Next, divide the dough into 4 equal parts, using a Bench Scraper, and roll them into even balls.
3. Then, place the balls of rolled dough in a Nonstick Loaf Pan or onto a lightly floured surface.
4. Next, cover the balls with a slightly damp tea towel.
5. Finally, let the balls of dough rise for an additional 1 - 2 hours.

Baking and Serving the Bread

1. First, preheat the oven to 340 degrees Fahrenheit.
2. Next, place the prepared Pumpkin Sourdough Brioche dough into the oven, once it has preheated.
3. Then, bake the bread for 25 minutes, or until the tops are golden brown.
4. Next, remove the baked bread from the pan, and let it cool on a wire, cooling rack.
5. Finally, slice the bread with a sharp, Serrated Knife, or place it on the table and pull it apart. Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 731mgCarbohydrates: 21gFiber: 1gSugar: 7gProtein: 2g