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Soft Pumpkin Sourdough Bread

A loaf of Soft Pumpkin Sourdough Bread with golden-orange slices showing its airy texture and rustic crust.
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This soft pumpkin sourdough bread is a cozy fall favorite, combining the tang of sourdough with rich pumpkin puree and a hint of honey for a tender, flavorful loaf perfect for sweet or savory pairings.

Ingredients

Scale
  • 100g active sourdough starter
  • 200g pumpkin puree (canned or homemade)
  • 500g bread flour
  • 280g water (plus extra if needed)
  • 20g raw, unprocessed honey
  • 10g sea salt

Instructions

  1. In a bowl, mix the sourdough starter, water, and honey until well combined.
  2. Add pumpkin puree, flour, and salt. Mix until a shaggy dough forms.
  3. Cover and autolyse for 1 hour.
  4. Perform 3-4 sets of stretch and folds over 2 hours with 30-minute rests in between.
  5. Let the dough bulk ferment until doubled in size (4-8 hours depending on room temperature).
  6. Shape into a batard or boule. Optional: roll in oats or seeds.
  7. Place dough in a floured banneton, cover, and cold ferment in the fridge for 5-36 hours.
  8. Preheat oven to 450°F (230°C) with Dutch oven inside.
  9. Score the cold dough and transfer it to the Dutch oven.
  10. Bake 30 minutes with lid on, then 10-15 minutes with lid off at 410°F (210°C).
  11. Remove and cool on a wire rack before slicing.

Notes

  • Start with 280g water and adjust only if needed to avoid excess hydration.
  • Homemade pumpkin puree should be well-drained to prevent soggy dough.
  • Cold fermentation improves flavor and crust texture.
  • Use bread flour for better gluten development and oven spring.
  • Always bake dough cold for optimal oven spring.

Nutrition

Find it online: https://recipeeasily.com/soft-pumpkin-sourdough-bread/