A cozy autumn sourdough loaf combining tangy wild yeast with pumpkin puree and warm spices for a moist, flavorful bread.

Scale

100g active sourdough starter (100% hydration)

200g pure pumpkin purée

350g bread flour

40g brown sugar

120g warm water

8g salt

1 tsp cinnamon

0.5 tsp ground ginger

1 tbsp olive oil or melted butter

1. Whisk together starter, pumpkin purée, warm water, and brown sugar until smooth.

2. Add bread flour, salt, cinnamon, and ground ginger, mixing until no dry patches remain.

3. Cover and rest for 30 minutes.

4. Perform three rounds of stretch and fold every 30 minutes.

5. Allow bulk fermentation at 75°F (24°C) for 4–6 hours until doubled in size.

6. Shape into a loaf and place in a floured proofing basket.

7. Refrigerate for 8 hours or overnight.

8. Preheat a Dutch oven to 450°F (232°C).

9. Score the loaf and bake covered for 25 minutes.

10. Uncover and bake an additional 20–25 minutes until deep golden.

11. Cool on a wire rack for 1 hour before slicing.

Keywords: pumpkin, sourdough, fall, bread, baking, autumn, spiced, homemade