Easy and Delicious Pumpkin Spice Sourdough Bread Recipe- Get Your Gourds Ready
**Warning:** From the moment you mix the ingredients, this dough will fill your kitchen with an irresistible aroma.
Pumpkin sourdough is the perfect fall treat. Whether you enjoy it warm with just a touch of butter or turn it into a festive French toast, you can’t go wrong.
For this recipe, you’ll need an established sourdough starter. Although it’s beginner-friendly, I recommend having some sourdough experience, as this dough tends to be stickier than your typical loaf.
I used plain canned pumpkin purée for this recipe.
Ingredients
- 107g active sourdough starter
- 125g canned pumpkin
- 304g water
- 67g brown sugar
- 510g bread flour
- 10g salt
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
Mix:
Combine your starter, pumpkin, and water. Whisk until well combined. Add brown sugar and whisk. Add all of the remaining ingredients and combine well.
Let sit on the counter, covered, for 1 hour.
Do 1 set of coil folds. Let sit for 30 mins.
Do 1 set of coil folds. Let sit for 30 mins.
Do 1 set of coil folds. Let sit for 30 mins.
Do 1 set of coil folds. After you complete 4 sets of folds you will leave it to finish bulk fermentation on the counter. The time will vary. For me, here in South Florida, my dough stays out on the counter for a total of 7 hours, starting from the moment I mix the ingredients until I shape it and put it in the fridge.
Once you complete bulk fermentation shape your dough and place in the fridge overnight.
Bake at 470 for 24 mins lid on and 14 mins lid off. Please note that the time of baking will greatly vary depending on many factors.
