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Pumpkin Spice Sourdough

Pumpkin Spice Sourdough
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Pumpkin Spice Sourdough is a cozy, autumn-inspired bread blending the tangy depth of sourdough with warm pumpkin spices and moist pumpkin puree. This loaf features a crispy crust and tender crumb, perfect for breakfast toast, sandwiches, or pairing with seasonal dishes. Naturally fermented and nutrient-rich, it offers a flavorful and comforting seasonal treat.

Ingredients

Scale

Basic Ingredients

  • 1 cup active sourdough starter (100% hydration)
  • 3 cups all-purpose flour
  • 3/4 cup pumpkin puree (canned or fresh)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 1/2 to 3/4 cup warm water (adjust as needed)
  • Optional: 1-2 tablespoons maple syrup or honey

Variations (Optional Add-ins)

  • Toasted pecans or walnuts (1/2 cup, folded in)
  • Dried cranberries or raisins (1/3 cup)
  • Xanthan gum (for gluten-free, 1 teaspoon)

Instructions

  1. Prepare Your Starter: Ensure your sourdough starter is active, bubbly, and fed 4-6 hours before baking to guarantee a vigorous rise and proper fermentation.
  2. Mix the Dough: In a large bowl, combine the all-purpose flour, pumpkin puree, warm spices (cinnamon, nutmeg, cloves, ginger), salt, sourdough starter, optional sweetener, and water. Mix gently until a rough dough forms. Let the dough rest for 30 minutes to allow the flour to fully hydrate.
  3. Bulk Fermentation: Allow the dough to ferment at room temperature for 4-6 hours, folding the dough every 30 minutes to develop strength and structure.
  4. Shape the Loaf: When the dough has expanded and shows air bubbles on the surface, shape it into a tight ball or batard. Place it in a banneton basket or a bowl lined with a floured tea towel.
  5. Final Proof: Let the shaped dough proof until it increases slightly in size and passes the poke test, usually between 1 to 3 hours depending on your kitchen’s temperature.
  6. Bake to Perfection: Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Carefully transfer the dough to the preheated vessel, bake covered for 20 minutes, then uncover and bake an additional 20-25 minutes until the crust is golden and crisp.
  7. Cool: Remove the bread from the oven and cool completely on a wire rack before slicing to prevent gummy texture.

Notes

  • Use freshly ground spices for the most vibrant flavor.
  • Adjust water as necessary because pumpkin puree adds moisture; dough should be tacky but not overly wet.
  • For a gluten-free option, swap all-purpose flour with a gluten-free blend and add xanthan gum for structure.
  • Feeding your starter 4-6 hours before baking ensures optimal activity and rise.
  • Wrap leftover bread in a clean kitchen towel or paper bag; avoid plastic to keep the crust crisp.
  • Freeze sliced bread wrapped individually for convenient reheating.
  • Reheat frozen slices by toasting or warming whole loaf at 350°F (175°C) for 10-15 minutes.

Nutrition

Keywords: pumpkin spice sourdough, autumn bread, pumpkin bread, sourdough bread, pumpkin spice, homemade bread

Find it online: https://jamescookes.com/pumpkin-spice-sourdough/