If you’re looking to add some autumnal flair to your sourdough baking, this Spiced Pumpkin Sourdough recipe is perfect! With its subtle sweetness, warm spices, and moist crumb, it’s ideal for the season. Plus, the natural fermentation process adds depth and character to every bite.
Ingredients:
For the Dough:
- 500g strong bread flour
- 100g pumpkin puree (canned or homemade)
- 150g active sourdough starter (fed and bubbly)
- 300ml water (adjust as needed)
- 10g salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 tbsp honey or maple syrup (optional for added sweetness)
For Feeding Your Starter:
- 100g strong bread flour
- 100g water
Equipment:
- Mixing bowl
- Banneton (proofing basket) or a lined bowl
- Dutch oven or baking stone
Instructions:
1. Prepare Your Starter:
If your sourdough starter hasn’t been fed, feed it with equal parts flour and water, and let it sit at room temperature until it’s bubbly and active—this usually takes 4-6 hours.
2. Make the Pumpkin Puree (if needed):
For homemade pumpkin puree, roast pumpkin chunks at 180°C (350°F) for about 40 minutes, then blend until smooth. Let it cool before using in the dough.
3. Mix the Dough:
In a large mixing bowl, combine:
- 500g bread flour
- 100g pumpkin puree
- 150g active sourdough starter
- 300ml water
- 10g salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
Add the honey or maple syrup if you prefer a slightly sweeter dough.
Mix until all ingredients are combined. The dough will be sticky but should come together. You can adjust water or flour slightly based on the consistency of the dough.
4. Autolyse (Rest):
Let the dough rest for 30 minutes to hydrate the flour. This is the “autolyse” phase, where gluten begins to develop.
5. Stretch & Fold:
After the rest, perform a set of stretch and folds every 30 minutes for 2 hours. To do this, grab the edge of the dough, stretch it up, and fold it over. Rotate the bowl and repeat the process until you’ve stretched and folded each side of the dough.
6. Bulk Fermentation:
After your final stretch and fold, cover the dough and let it ferment at room temperature for 4-6 hours, or until it has doubled in size. In warmer weather, fermentation time will be shorter.
7. Shape the Dough:
Once the dough has risen, gently turn it out onto a lightly floured surface. Shape it into a round or oval loaf. Place it seam-side up into a banneton (or a lined bowl), and let it rest for 30 minutes to an hour at room temperature, or refrigerate it overnight for a longer, slower ferment.
8. Preheat the Oven:
If you’re doing an overnight ferment, remove the dough from the fridge about 30 minutes before baking. Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside for at least 30 minutes.
9. Bake the Sourdough:
Once the oven is hot, carefully turn your dough out onto a piece of parchment paper. Score the top with a sharp knife or bread lame in a pattern of your choice.
Place the dough into the preheated Dutch oven (or onto the baking stone), cover with the lid, and bake for 20 minutes.
After 20 minutes, remove the lid and continue baking for an additional 20-25 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
10. Cool and Enjoy:
Let your spiced pumpkin sourdough cool on a wire rack for at least an hour before slicing. The cooling process helps develop the crumb texture and flavor.
Tips:
- Make-Ahead Pumpkin Puree: You can prepare the pumpkin puree ahead of time and freeze it for later use in this recipe.
- Flour Adjustments: Feel free to replace up to 100g of the bread flour with whole wheat or spelt flour for a more rustic texture.
- Longer Fermentation: If you prefer a more tangy flavor, let the dough proof in the refrigerator overnight to develop a more complex sourness.
Enjoy this delicious Spiced Pumpkin Sourdough with butter, honey, or your favorite autumn spread. Perfect for cozy breakfasts or seasonal gatherings!
