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Cozy Pumpkin Sourdough Bread with Fall Spices – Easy Homemade Recipe

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This pumpkin sourdough bread is tender, spiced with cinnamon, nutmeg, ginger, and cloves, and perfect for fall. It’s a forgiving dough that yields a beautiful loaf with a soft crumb and warm autumn flavor.

Ingredients

Scale
  • 400g bread flour (about 3 ¼ cups)
  • 200g pumpkin puree (about ¾ cup plus 2 tablespoons)
  • 100g active sourdough starter (about ½ cup)
  • 150g water (about ⅔ cup)
  • 9g fine sea salt (about 1 ½ teaspoons)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Optional: 100g toasted pecans or walnuts (about ¾ cup)
  • Optional: 50g dried cranberries (about ⅓ cup)

Instructions

  1. Mix the dough: In a large bowl, combine 400g bread flour and all the spices (2 tsp cinnamon, 1 tsp nutmeg, ½ tsp ginger, ¼ tsp cloves). Whisk together. Add 200g pumpkin puree, 100g active sourdough starter, 150g water, and 9g salt. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
  2. Stretch and folds: Over the next 2 hours, perform 4 sets of stretch and folds at 30-minute intervals. Wet your hand slightly, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat for all four sides. If adding nuts or dried fruit, fold them in during the second or third set.
  3. Bulk fermentation: Cover the bowl and let the dough ferment at room temperature (70-75°F / 21-24°C) for 4 to 6 hours, until roughly doubled in size, domed on top, and jiggly.
  4. Shape the dough: Lightly flour your work surface. Gently turn out the dough. Using a bench scraper, shape into a round by folding edges into the center, then flip over. Cup your hands around the dough and drag it toward you to create surface tension. Let rest uncovered for 20 minutes (bench rest).
  5. Final shaping and proofing: After bench rest, shape again. Dust a banneton or lined colander generously with rice flour. Place dough seam-side up in the basket. Cover and refrigerate for 8 to 12 hours (cold proof).
  6. Preheat the oven: Place a Dutch oven in the oven and preheat to 500°F (260°C) for at least 30 minutes.
  7. Score and bake: Carefully remove the hot Dutch oven. Turn the dough out onto parchment paper. Score the top with a lame or sharp knife. Lower the dough into the Dutch oven using the parchment as a sling. Cover and bake for 25 minutes. Remove lid and bake for another 20 to 25 minutes, until deep golden brown and internal temperature reaches about 205°F (96°C).
  8. Cool completely: Transfer to a cooling rack and let cool for at least 2 hours before slicing.

Notes

Do not over-flour your work surface; use wet hands and a bench scraper instead. Watch bulk fermentation closely as pumpkin can accelerate it. Use rice flour for dusting to prevent sticking. Score with confidence at a 45-degree angle. Let the bread cool completely to avoid a gummy crumb.

Nutrition

Keywords: pumpkin sourdough, fall bread, sourdough bread, pumpkin bread, homemade bread, autumn recipe, sourdough with pumpkin

Find it online: https://milaspoon.com/cozy-pumpkin-sourdough-bread-with-fall-spices-easy-homemade-recipe/