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Pumpkin Spice Sourdough Bread Recipe

Taralynn
Pumpkin Spice Sourdough Bread Recipe: Golden Sourdough Bread Recipe with Warm Fall Spices and Pumpkin Puree.
5 from 3 votes
Print Recipe Pin Recipe
Cook Time 1 hour
Course Breakfast, Side Dish
Servings 12 Slices

Ingredients
  

Active Sourdough Starter
  • 1 Cup All-Purpose Flour
  • 1 Cup Filtered Water luke warm to speed things up, cold to slow things down
  • 1/2 Cup Inactive Sourdough Starter mine was pulled from refrigerator
Pumpkin Spice Sourdough Bread
  • 95 Grams Active Sourdough Starter
  • 390 Grams Filtered Water
  • 100 Grams Pumpkin Puree
  • 530 Grams Bread Flour
  • 2 Tsps Fine Sea Salt
Pumpkin Spice Filling
  • 1 Tbsp Ground Cinnamon
  • 1/2 Tbsp Pumpkin Spice
  • 1/4 Cup Sugar

Instructions
 

Activating Sourdough Starter

  • 9:30 am – Feed the Starter
    Feed your starter with ½ cup starter, 1 cup purified room temperature water, and 1 cup all-purpose flour (not bread flour). Use tape to mark the starter’s level and set it in a warm spot. It will double in size within 6-12 hours.

Pumpkin Spice Sourdough Bread

  • 4:00 pm – Prepare the Dough
    In a large bowl, mix the activated starter, water, and pumpkin puree. Add the bread flour and combine with your hands if needed. Add the salt last to prevent it from interfering with the starter’s activity. The dough will be sticky and hard to form into a ball—don’t worry! Cover with a damp towel and rest for 1 hour.
  • 5:00 pm – First Stretch and Fold
    Stretch and fold the dough to form a ball. You can do this in the bowl.Cover with a damp cloth and let it rest for 1 hour.
  • 6:30 pm – Optional Second Stretch and Fold
    Do another stretch and fold for better gluten development. Cover again.
  • 8:00 pm – Last Stretch and Fold
    Stretch and fold the dough once more before bed. It should double in size overnight. Keep it in a warm spot (around 67–73°F).
  • Next Morning
    7:00 am (Optional) – Morning Stretch and Fold
    If you’re pressed for time, you can shape the dough now. If not, one more stretch and fold is optional.
  • 8:30 am – Shape the Dough
    Remove the dough from the bowl and place it on a floured surface. If making two loaves, divide the dough and weigh it to ensure even sizes.
    Stretch the dough out, and add a pumpkin spice layer to each fold. Watch the video to see how it's done.
    Shape each dough into a tight ball, place it smooth side down in a floured banneton (proofing basket), cover, and refrigerate for 8–30 hours. The longer it cold proofs, the stronger the flavor.
  • Baking Time
    4:30 pm (Before Dinner) – Preheat the Oven
    Preheat your oven to 475-Degrees. Remove the proofed dough from the fridge and transfer it to a lined Dutch oven (no need to preheat the Dutch oven).Score the top with a knife, scissors, or a scoring tool to create designs. Top with more pumpkin spice sugar and cut about ½ inch deep to help form a beautiful “ear” on your loaf.
  • 4:45 pm – Bake the Bread
    Place the bread (on parchment paper) into the Dutch oven, cover with the lid, and bake for 55 minutes.After 55 minutes, remove the lid and bake for an additional 5 minutes, keeping a close eye to avoid burning.
  • 6:00 pm – Cool and Enjoy!
    Let the bread cool before slicing, or enjoy warm!
Keyword pumpkin spice bread, pumpkin spice sourdough, fall baking, fall recipes, thanksgiving, halloween, autumn spices, cozy recipes, vegan bread, pumpkin spice sourdough bread recipe
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