Autumn has arrived, and what better way to celebrate the season than with the warm, comforting aroma of freshly baked pumpkin spice sourdough bread? This recipe combines the tangy goodness of sourdough with the cozy flavors of pumpkin spice, creating a loaf that's perfect for breakfast, brunch, or a delightful afternoon snack. It's surprisingly easy to make, even for beginner bakers, and the results are unbelievably delicious. Get ready to impress your friends and family with this homemade masterpiece! This easy recipe is perfect for those seeking quick dinner ideas or healthy meals.
Ingredients:
For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water
For the Dough:
- 400g bread flour
- 100g whole wheat flour
- 300g water
- 100g levain (from above)
- 10g salt
- 50g pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tbsp maple syrup (optional, for extra sweetness)
Instructions:
1. Make the Levain:
In a medium bowl, combine the sourdough starter, flour, and water. Mix until well combined. Cover and let rest at room temperature for 4-6 hours, or until doubled in size. This step is crucial for the best recipes and ensures a flavorful, airy loaf.
2. Autolyse the Dough:
In a large bowl, combine the bread flour, whole wheat flour, and water. Mix gently until just combined. Cover and let rest for 30-60 minutes. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure.
3. Mix the Dough:
Add the levain, salt, pumpkin puree, pumpkin pie spice, and maple syrup (if using) to the autolysed dough. Mix thoroughly using your hands or a stand mixer with a dough hook until a shaggy dough forms.
4. Bulk Fermentation:
Cover the bowl and let the dough rest for 30 minutes. Then, perform a series of stretch and folds: gently grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat this process 4-6 times. Let the dough rest for another 30 minutes, and repeat the stretch and folds. Let the dough bulk ferment for another 2-3 hours, or until it has increased in size by about 50%.
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 linen cloth). Cover and let 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 from the oven. Gently place the dough into the Dutch oven. Cover and bake for 20 minutes.
7. Final Bake:
Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
8. Cooling:
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Tips and Variations:
- Starter Activity: Ensure your sourdough starter is active and bubbly before beginning.
- Flour Type: Feel free to experiment with different types of flour, such as rye or spelt, for a unique flavor profile.
- Spices: Adjust the amount of pumpkin pie spice to your liking. You can also add other spices like cinnamon, nutmeg, or ginger.
- Add-ins: Consider adding chopped nuts, dried cranberries, or chocolate chips to the dough for added texture and flavor.
Nutritional Information (per slice, approximate):
Calories: 200-250 Protein: 5-7g Carbohydrates: 35-45g Fiber: 3-5g
This delicious and easy pumpkin spice sourdough bread recipe offers a healthy and flavorful alternative to store-bought bread. Enjoy the delightful taste of homemade cooking! It's a perfect addition to your repertoire of best recipes and delicious dishes.