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Pumpkin Sourdough Bread

Pumpkin sourdough bread with a warm amber crumb and a deeply golden, scored crust. Autolyse, stretch-and-fold, then cold proof overnight for an open artisanal texture.
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Prep Time 30 minutes
Cook Time 45 minutes
Bulk ferment + proof 12 hours
Total Time 13 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Sourdough Bread
  • 450 g bread flour
  • 50 g whole wheat flour
  • 100 g active sourdough starter
  • 300 g water, room temperature
  • 150 g pumpkin puree
  • 1 tbsp maple syrup
  • 10 g salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 rice flour for shaping

Equipment

  • 1 Dutch oven

Method
 

Autolyse and first mixing
  1. Mix bread flour, whole wheat flour, active sourdough starter, room temperature water, pumpkin puree, maple syrup, pumpkin pie spice, and cinnamon in a bowl until no dry flour remains. Rest the dough for 30 minutes to hydrate (autolyse), and it should look smoother and more elastic.
  2. Add salt to the dough and mix thoroughly until evenly incorporated. Use a firm hand to work it in so the dough feels cohesive and slightly tightened.
  3. Perform the first set of stretch and folds, pulling one side up and folding it over the center. Repeat this motion while rotating the bowl.
  4. Wait 30 minutes, keeping the dough at room temperature. During this time, the dough should feel more relaxed and begin to gain strength.
  5. Perform the second set of stretch and folds using the same lifting-and-folding technique. The dough should start to hold shape better.
  6. Wait 30 minutes at room temperature again. The surface may look slightly smoother and more buoyant.
  7. Perform the third set of stretch and folds, folding until the dough resists less and gathers into the center. It should look thicker and less slack.
  8. Wait 30 minutes at room temperature. You should notice gentle expansion and more structure.
  9. Perform the fourth and final set of stretch and folds, then make a final consolidation by folding the edges toward the center. The dough should feel tighter and more elastic.
Bulk ferment and shape
  1. Bulk ferment the dough at room temperature for 4-6 hours until doubled and visibly bubbly. Look for increased volume and bubbles across the surface and edges.
  2. Shape into a boule or batard, then place it seam-side up in a banneton dusted with rice flour for shaping. The top should be taut while the seam faces up.
  3. Refrigerate overnight for a cold proof of 8-12 hours. The dough should look slightly puffed after chilling.
Bake
  1. Preheat the oven to 500°F with a Dutch oven inside for 45 minutes. The pot should be very hot when you remove it.
  2. Score the top of the chilled loaf with quick, confident cuts. You should see the expansion lines opening around the blade marks.
  3. Bake covered for 20 minutes in the preheated Dutch oven. Watch for strong oven spring and a rising, set crust.
  4. Uncover the Dutch oven and bake for 20-25 more minutes at 500°F until deeply golden. The crust should look thick, crisp, and intensely browned.
Cool and slice
  1. Cool the loaf completely on a wire rack before slicing. The crumb should not be gummy, and the interior should set as steam releases.

Notes

Pro tip: during bulk ferment, rely on visible bubbling and doubling—not just the clock—so the starter’s strength matches your kitchen conditions. Store baked bread in a paper bag at room temperature for 2-3 days, or refrigerate up to 5 days for less moisture buildup; freeze slices for up to 2 months. For a different profile, use a cinnamon-only option by reducing or omitting pumpkin pie spice while keeping the pumpkin puree and cinnamon.