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Cozy Pumpkin Sourdough Bread with Pepitas

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A moist, tangy sourdough bread infused with pumpkin puree and warm spices, topped with crunchy toasted pepitas. This recipe offers a perfect balance of texture and flavor, ideal for autumn baking.

Ingredients

Scale
  • 500g (3 3/4 cups) Bread Flour
  • 200g (1 cup) Pumpkin Puree (unsweetened)
  • 100g (1/2 cup) Active Sourdough Starter
  • 220g (1 cup + 1 tbsp) Lukewarm Water
  • 10g (1 3/4 tsp) Fine Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 50g (1/2 cup) Toasted Pepitas
  • 1 tbsp Maple Syrup (Optional)

Instructions

  1. In a large bowl, whisk lukewarm water and active sourdough starter until dissolved.
  2. Add pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves. Mix until well combined.
  3. Add bread flour gradually and mix with a spoon or hands until no dry flour remains. The dough will be shaggy and sticky.
  4. Cover the bowl and let it rest for 30 minutes (autolyse).
  5. Wet hands and perform the first fold: stretch dough from one side and fold over center. Repeat on all four sides. Cover and rest for 30 minutes.
  6. Repeat the folding process. Cover and rest for another 30 minutes.
  7. Sprinkle toasted pepitas over the dough. Perform a third fold to incorporate them evenly. Cover and rest for 30 minutes.
  8. Let the dough rise at room temperature for 4-6 hours (bulk fermentation). Perform one more fold after 2 hours if needed. Dough should rise 50% and pass the float test.
  9. Turn dough onto a floured surface. Shape into a round boule or oval batard. Place seam-side up in a floured banneton or bowl.
  10. Cover and refrigerate for 8-12 hours (cold proof).
  11. Preheat oven and Dutch oven to 450°F (230°C) for at least 30 minutes.
  12. Turn dough out onto parchment paper and score the top with a sharp blade.
  13. Place dough in hot Dutch oven. Cover and bake for 20 minutes.
  14. Remove lid and bake for another 20-25 minutes until crust is deep golden brown.
  15. Let bread cool completely on a wire rack for at least 1 hour before slicing.

Notes

Ensure your sourdough starter is active and has doubled in size before using. If using fresh pumpkin, strain it through cheesecloth to remove excess liquid. The bread is best served slightly warm or toasted. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin sourdough, fall bread, pepitas, sourdough recipe, autumn baking, pumpkin bread, gluten-free option

Find it online: https://miratable.com/cozy-pumpkin-sourdough-bread-with-pepitas-easy-fall-recipe/