During the fall season, many bakers seek to create warm, aromatic treats. Pumpkin spice sourdough combines traditional artisanal bread-making techniques with popular fall flavors. This recipe mixes the tang of sourdough with pumpkin spice, resulting in a bread that is both rustic and flavorful. Regardless of your experience level with sourdough baking, this pumpkin spice sourdough will become a popular fall recipe in your home.
Table of Contents
Recipe
Ingredients
- 400g active sourdough starter
- 550g bread flour
- 50g whole wheat flour
- 350g water
- 10g salt
- 2 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tbsp maple syrup
Steps
- In a large bowl, combine the active sourdough starter, water, pumpkin puree, and maple syrup. Mix well.
- Add the bread flour, whole wheat flour, salt, and pumpkin pie spice to the wet ingredients. Mix until a shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes (autolyze).
- Perform a series of stretches and folds every 30 minutes for 2 hours (4 sets total).
- Allow the dough to bulk ferment at room temperature for 4-6 hours, or until it has noticeably increased in size and is bubbly.
- Shape the dough into a boule and place it in a floured banneton or bowl lined with a floured kitchen towel.
- Cover and refrigerate overnight for 12-16 hours.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Once the oven is hot, carefully remove the Dutch oven and place your dough inside, scoring the top as desired.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
- Allow the bread to cool completely on a wire rack before slicing.
Tips and Tricks
- For a more pronounced pumpkin flavor, increase the amount of pumpkin puree to 1/4 cup, but be sure to adjust the water content accordingly.
- Add 1/2 cup of chopped pecans or pumpkin seeds to the dough during the final stretch and fold for extra texture and flavor.
- If you prefer a sweeter loaf, increase the maple syrup to 2 tablespoons or add 2 tablespoons of brown sugar to the dry ingredients.
- For a beautiful finish, dust the top of your loaf with a mixture of flour and pumpkin pie spice before scoring.
- Experiment with different scoring patterns to create visually stunning loaves that capture the essence of fall.
How to Serve
Pumpkin spice sourdough is versatile and can be enjoyed in many ways:
- Slice and toast, then spread with salted butter or cream cheese for a simple breakfast.
- Use as a base for fall-inspired sandwiches, such as turkey and cranberry sauce.
- Cube and use in a savory bread pudding with sage and butternut squash.
- Serve alongside a hearty autumn soup or stew.
- Transform day-old bread into delicious French toast, topped with maple syrup and pecans.
Pumpkin, Spice, Action
The long fermentation process of sourdough bread-making allows the flavors to develop fully, resulting in a complex and satisfying loaf. Store your pumpkin spice sourdough at room temperature in a paper bag or bread box for 2-3 days, or slice and freeze for longer storage. As you enjoy this seasonal bread, you’ll find that it captures the cozy feeling of fall in every bite. Happy baking!
