Description
Bring the cozy flavors of fall to your kitchen with a golden, tender sourdough loaf packed with pumpkin warmth and irresistible homemade flavor.
Ingredients
Scale
- 100 g (about 1/2 cup) active sourdough starter
- 240 g (1 cup) pumpkin puree
- 350 g (2 3/4 cups) bread flour
- 50 g (about 1/4 cup) whole wheat flour
- 80 g (1/3 cup) water, plus more if needed
- 30 g (2 tablespoons) pure maple syrup
- 20 g (1 1/2 tablespoons) melted unsalted butter or neutral oil
- 8 g (1 1/4 teaspoons) fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Combine active sourdough starter, pumpkin puree, water, maple syrup, and melted butter. Add the flours and spices and mix until no dry flour remains. Rest for 30 minutes.
- Add the salt and gently pinch and fold the dough until evenly incorporated.
- Perform stretch-and-folds every 30 minutes for about 2 hours to strengthen the dough.
- Cover and allow the dough to bulk ferment until it increases in volume by roughly 50 to 75 percent and looks airy.
- Gently shape the dough into a tight boule and place it seam-side up in a floured banneton or lined bowl.
- Proof at room temperature until slightly puffy, or refrigerate for 8 to 12 hours for an overnight cold proof.
- Preheat a Dutch oven at 475°F (245°C) for 30 to 45 minutes.
- Transfer the dough to parchment paper, score the top, and carefully place it in the hot Dutch oven.
- Cover and bake for 20 minutes. Remove the lid, reduce the temperature to 450°F (230°C), and bake for another 20 to 25 minutes.
- Transfer the loaf to a wire rack and cool completely for 1 to 2 hours before slicing.
- Prep Time: 15
- Category: Baking
- Cuisine: American