Autumn is in the air, and the scent of pumpkin spice is beckoning! There's nothing quite like the comforting warmth of freshly baked bread, especially when it's infused with the delightful flavors of fall. This pumpkin sourdough bread recipe is the perfect blend of tangy sourdough and sweet pumpkin, creating a loaf that's both healthy and incredibly delicious. It’s surprisingly easy to make, even for beginner bakers, and makes a fantastic addition to your homemade cooking repertoire. Get ready to impress your family and friends with this delicious dish, perfect for breakfast, lunch, or a cozy evening snack. This recipe offers a quick dinner idea that’s anything but ordinary.
Ingredients:
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For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
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For the Dough:
- All of the levain
- 300g bread flour
- 100g whole wheat flour
- 350g water (room temperature)
- 100g pumpkin puree (canned is fine)
- 10g salt
- 20g maple syrup (or honey)
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Instructions:
1. Prepare the Levain: In a small bowl, combine the starter, flour, and water. Mix well and cover. Let it rest at room temperature for 4-6 hours, or until doubled in size and bubbly. This step is crucial for activating your sourdough starter and developing flavor.
2. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and water. Mix until just combined; don't overmix. Cover and let rest for 30-60 minutes. This autolyse step helps hydrate the flour and makes the dough easier to work with.
3. Mix the Dough: Add the levain, pumpkin puree, salt, maple syrup, pumpkin pie spice, and cinnamon to the autolysed dough. Mix thoroughly until all ingredients are well incorporated. Use your hands or a stand mixer with a dough hook for this step.
4. Bulk Fermentation: Perform a series of stretch and folds every 30 minutes for the first 2 hours. After that, let the dough bulk ferment for another 3-4 hours, or until it has increased in size by about 50%. The exact time will depend on the temperature of your environment.
5. Shaping and Proofing: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let it proof in the refrigerator for 12-18 hours.
6. Baking: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven, place the dough inside, cover, and bake for 20 minutes. Reduce the oven temperature to 425°F (218°C), remove the lid, and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
7. Cooling: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. This allows the crumb to set and prevents a soggy loaf.
Tips for the Best Pumpkin Sourdough Bread:
- Use a ripe starter: A lively starter is key to a successful sourdough bake.
- Don't overmix the dough: Overmixing can develop the gluten too much, resulting in a tough loaf.
- Adjust hydration as needed: The hydration of your dough may need slight adjustments depending on your flour and environment.
- Proofing temperature: A cooler proofing temperature (refrigerator) will slow down the fermentation, leading to a more complex flavor.
Variations:
- Add nuts or seeds to the dough for extra texture and flavor.
- Substitute other spices, such as ginger or nutmeg.
- Use a different sweetener, like brown sugar or molasses.
Nutritional Information (per slice, approximate):
This will vary depending on the specific ingredients used and the size of the loaf. For a more precise calculation, use a nutrition calculator and input your exact ingredients and serving size. Expect a good source of fiber and complex carbohydrates.
This pumpkin sourdough bread recipe is a fantastic way to enjoy the flavors of fall. It's a delicious and healthy addition to any meal, and the process of making it is incredibly rewarding. Enjoy!