Easy Pumpkin Spice Artisan Sourdough Bread Recipe
Pumpkin Spice Sourdough Bread Recipe Make this fall-inspired bread with pumpkin puree and warm spices for a savory treat or sweet indulgence!
Servings 24
Calories 147kcal
Equipment
- Standing mixer
- Mixing bowls
- Fermentation Box
- Bench scraper
- Banneton basket
- Baking Parchment
- Cooling rack
Ingredients
- 900 g flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or you can use 5 whole cloves if you can't find the ground version
- 200 g pumpkin puree
- 200 g starter
- 3 teaspoon salt
- Leftover sediment from my DIY Pumpkin Syrup or the following spices
Instructions
- Mix all ingredients in the bowl of a standing mixer.900 g flour, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 200 g pumpkin puree, 200 g starter, 3 teaspoon salt, Leftover sediment from my DIY Pumpkin Syrup or the following spices
- With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
- Transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
- Let rise in a warm spot – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
- Check periodically to see how well the bread has risen.
- When the dough has doubled, turn it out onto a floured work surface.
- Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
- Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension.
- Place in a floured banneton basket seam side up.
- Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
- Leave loaves in the fridge overnight.
- Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
- When the oven is preheated, turn one banneton basket out onto a large piece of baking parchment
- Now the fun part! Score your sourdough loaf!
- Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
- Bake for 20 minutes with the lid on.
- Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
- Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
- Allow to cool on a cooling rack
Notes
Tips
- Make sure your starter is active: Your active starter should be bubbly and ready to go. If it’s not strong enough, the dough won’t rise properly during bulk fermentation. Testing it with a quick float test ensures your bread will turn out light and airy.
- Let the dough cold ferment overnight: An overnight rest in the fridge gives the pumpkin flavor more time to shine. This slower rise develops the dough’s complexity and makes shaping easier the next day, leading to a golden brown crust and deep, fall-inspired taste.
- Knead the dough until it’s stretchy: Ten to fifteen minutes of kneading in a large mixing bowl builds the gluten needed for a soft and chewy texture. Properly worked dough feels stretchy and smooth, setting you up for a well-structured loaf.
- Check dough consistency: Pay attention when you're mixing the ingredients. |If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it's more manageable. And if it's too dry, a small splash of water can help bring it together. Finding the right consistency will make the kneading process easier and help the bread bake more evenly.
- Don’t skip scoring the dough: This fun process helps the bread rise properly and gives it that nice shape. Just make a clean, deep cut with a sharp blade, and you’ll get the perfect loaf.
