Apple Cider Pumpkin Sourdough Bread

Apple Cider Sourdough Pumpkin Bread is a flavorful, moist, and hearty fall-inspired loaf combining the tangy essence of Sourdough with the warm, comforting flavors of pumpkin and apple cider.

Furthermore, this bread can be enjoyed plain, toasted with butter, or served with a bit of spiced cream cheese, or jam. Finally, it’s perfect for fall breakfasts, snacks, or dessert!

Apple Cider Pumpkin Sourdough Bread Ingredients

• Organic Apple Cider
• Organic Pumpkin Puree
• Organic Maple Syrup
• Active Sourdough Starter
• Sunrise Flour (Milled Flour)
• Organic Whole Wheat Flour
• Organic Cinnamon
• Pink Salt

Crafting the Apple Cider Pumpkin Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Bread.
   • Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5.
   • Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
4. Next, place the dough into a lightly oiled or Banneton bowl.
   • Note: In the picture below, I have my dough in a plastic tub, because I was bulk rising a few other doughs in there.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Apple Cider Pumpkin Sourdough Bread

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
   • Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf.
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Cold Fermentation Rise

1. Once the bread dough has bulked in size and is formed into balls of dough, it is time for the cold fermentation or cold proofing.
2. Next, place the bread dough in the rising bowl or container, and into the refrigerator.
3. Finally, allow it to cold ferment for 8-12 hours.
   • Note: This step will help the gluten continue to break down, leaving the baked loaf more gluten reduced. This also helps settle the flavors a bit more. You can skip this section if you’re running short on time, but I’d highly recommend it for this loaf!

Scoring the Apple Cider Pumpkin Sourdough Bread

1. First, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Apple Cider Pumpkin Sourdough Bread onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Apple Cider Pumpkin Sourdough Bread

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored bread into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Apple Cider Pumpkin Sourdough Bread for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake it for 20 minutes.
7. Then, once it is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Apple Cider Pumpkin Sourdough Bread is ready to enjoy!

Serving and Storing the Apple Cider Pumpkin Sourdough Bread

Once the Apple Cider Pumpkin Sourdough Bread has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cutting that in half and then individual slices. Finally, serve with Apple Butter, softened butter, honey, jam, or used as a vehicle on a delicious festive Autumn charcuterie board.

To store, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

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Apple Cider Pumpkin Sourdough Bread

Yield: 2 Large Loaves or 4 Medium-Sized Loaves

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 50 minutes

Apple Cider Sourdough Pumpkin Bread is a flavorful, moist, and hearty fall-inspired loaf combining the tangy essence of Sourdough with the warm, comforting flavors of pumpkin and apple cider.

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Ingredients

• 3 c. Organic Apple Cider, Warmed
• 1 c. Organic Pumpkin Puree
• 2 tbsp. Organic Maple Syrup
• 2 c. Active Sourdough Starter
• 8 c. Organic Milled Flour
• 1 c. Organic Whole Wheat Flour
• 2 tbsp. Organic Cinnamon
• 2 tsp. Pink Salt

Instructions

Crafting the Apple Cider Pumpkin Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Bread. (Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5. Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5).
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off. (Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour).
4. Next, place the dough into a lightly oiled or Banneton bowl. (Note: In the picture below, I have my dough in a plastic tub, because I was bulk rising a few other doughs in there).
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Apple Cider Pumpkin Sourdough Bread Dough

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour. (Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf).
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Cold Fermentation Rise

1. Once the bread dough has bulked in size and is formed into balls of dough, it is time for the cold fermentation or cold proofing.
2. Next, place the bread dough in the rising bowl or container, and into the refrigerator.
3. Finally, allow it to cold ferment for 8-12 hours. (Note: This step will help the gluten continue to break down, leaving the baked loaf more gluten reduced. This also helps settle the flavors a bit more. You can skip this section if you're running short on time, but I'd highly recommend it for this loaf).

Scoring the Apple Cider Pumpkin Sourdough Bread

1. First, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Apple Cider Pumpkin Sourdough Bread onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Apple Cider Pumpkin Sourdough Bread

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored bread into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Apple Cider Pumpkin Sourdough Bread for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake it for 20 minutes.
7. Then, once it is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Apple Cider Pumpkin Sourdough Bread is ready to enjoy!

Serving the Apple Cider Pumpkin Sourdough Bread

Once the Apple Cider Pumpkin Sourdough Bread has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cutting that in half and then individual slices. Finally, serve with Apple Butter, softened butter, honey, jam, or used as a vehicle on a delicious festive Autumn charcuterie board.

Notes

Storing the Apple Cider Pumpkin Sourdough Bread

To store, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.