Description
This Pumpkin Sourdough Bread combines the hearty tang of sourdough with the warm flavors of pumpkin and autumn spices, complemented by chewy dried cranberries. The dough is gently folded and fermented to develop complex flavors and a tender crumb. Baked in a cast iron Dutch oven for a crisp crust and moist interior, this seasonal bread is perfect for fall breakfasts and snacks.
Ingredients
Sourdough Base
- 100 g active sourdough starter
- 240 g room temperature water
- 500 g bread flour
- 10 g coarse kosher salt
Pumpkin Blend
- 200 g pumpkin puree
Flavorings and Add-ins
- 1/4 cup lightly packed brown sugar
- 1/3 cup chopped dried cranberries
- 1 1/2 tablespoons pumpkin pie spice
Instructions
- Mix the Starter and Liquids: Combine 100 g active sourdough starter with 240 g room temperature water and mix until mostly combined. Add 200 g pumpkin puree and stir until smooth.
- Add Flour and Rest: Add 500 g bread flour to the mixture and mix until all flour is incorporated. Cover the bowl and set aside to rest for 30 minutes to allow autolyse.
- Incorporate Salt with Stretch and Folds: Sprinkle 10 g coarse kosher salt over the dough. Using wet hands, perform a series of stretch and folds by pulling the dough’s edges long enough to fold back onto itself, rotating the bowl 90 degrees each time. Repeat this 4 times. Cover and rest for 30 minutes. Repeat this stretch and fold process two more times for a total of three sessions.
- Add Flavorings: In a small bowl, combine 1/4 cup brown sugar, 1/3 cup chopped dried cranberries, and 1 1/2 tablespoons pumpkin pie spice. Sprinkle this mixture over the dough and perform one final stretch and fold to incorporate. Adjust the intensity of folding to control how mixed the ribbons of sugar and cranberries are throughout the dough.
- Bulk Fermentation: Cover the dough and allow it to bulk ferment for 10-12 hours at room temperature, or until it doubles in size.
- Pre-shape the Loaf: Turn the risen dough onto a floured surface and pre-shape into your desired loaf shape. Place seam side down on parchment paper. Cover and let it rise for 60-120 minutes until it nearly doubles again.
- Preheat Dutch Oven: While the dough completes its final rise, place a cast iron Dutch oven into a cold oven and preheat both together to 450°F (232°C).
- Score and Load the Dough: When the oven is fully heated, score the top of the loaf as desired to allow for expansion. Using the parchment paper as handles, carefully lift and lower the dough into the preheated Dutch oven.
- Bake Covered: Cover the Dutch oven and bake at 450°F for 30 minutes. This trap of steam encourages a crisp crust and good oven spring.
- Finish Baking Uncovered: Remove the Dutch oven lid and continue baking for an additional 15-20 minutes until the crust is deeply golden and darkened.
- Cool: Remove the bread from the Dutch oven and cool on a wire rack to room temperature before slicing to prevent gummy texture.
Notes
- Use active and well-fed sourdough starter for best rise and flavor.
- Adjust pumpkin pie spice according to taste preference for more or less warmth.
- Resting the dough after mixing (autolyse) helps develop gluten for better texture.
- Performing multiple stretch and folds strengthens the dough without intensive kneading.
- The long bulk fermentation enhances the sourdough flavor and texture.
- Removing the lid during the last part of baking helps develop a chewy and crisp crust.
- Allow the bread to fully cool before slicing to ensure the crumb sets properly.
