Sourdough Pumpkin Bread
A golden sourdough pumpkin bread with pumpkin puree worked into the dough, built with slap and folds and baked as a boule in a Dutch oven. Made for toast, sandwiches and autumn soups.
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Equipment
- kitchen scale
- large mixing bowl
- Stand mixer with dough hook (optional)
- Dough scraper (optional, for shaping)
- Round banneton or proofing basket
- Bread lame or sharp razor blade (for scoring)
- Dutch oven
- Parchment paper
- Wire cooling rack
Ingredients
- 200 g water
- 100 g active sourdough starter 100% hydration
- 150 g pumpkin puree from roasted pumpkin or canned, plain not pie filling
- 1 tsp honey optional
- 500 g strong white bread flour
- 10 g salt
- 1/2 tsp ground turmeric optional, for color
- rice flour for dusting the banneton
Instructions
Mix
- Add the water, starter, pumpkin puree, honey (if using) and turmeric to a large bowl and mix until the starter has broken up. Add the flour and salt and mix until there's no dry flour left. Cover and rest for 30 minutes.200 g water, 100 g active sourdough starter, 150 g pumpkin puree, 1 tsp honey, 500 g strong white bread flour, 10 g salt, 1/2 tsp ground turmeric
- Or mix and knead everything in a stand mixer with a dough hook for about 5 minutes, then go straight to the slap and folds.
Knead and slap and fold
- Turn the dough onto the bench and knead for about 5 minutes, until it feels smoother.
- Do 3 sets of slap and folds on the bench, one every 30 minutes, covering the dough in between. Stretch and folds in the bowl work too.
Bulk ferment
- Cover and leave the dough to bulk ferment for about 6 hours from mixing at around 21°C (70°F). It can take 5 1/2 to 8 hours depending on your kitchen, so go by the dough, not the clock. It's ready when it's domed and doubled in size.
Preshape and shape
- Tip the dough onto the bench, gather it into a loose round, cover with a tea towel and rest for 10 to 15 minutes.
- Shape it into a tighter boule and place it seam-side up in a round banneton dusted with rice flour.rice flour
Proof
- Cover and proof at room temperature for about 3 hours, or in the fridge overnight. If proofed overnight, bake it straight from the fridge.
- If you're baking the same day, put the banneton in the freezer, uncovered, for about 20 minutes while the oven heats. The dough firms up and scores more cleanly.
Bake
- Preheat the oven to 220°C fan (240°C conventional / 465°F). Turn the dough out onto parchment, score a simple cross across the top, and lower it into a cold Dutch oven. Put the lid on.
- Bake for 35 minutes with the lid on, then remove the lid and bake for another 15 minutes, until deep golden brown.
Cool
- Cool on a wire rack for at least an hour before slicing.
Notes
Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, or blend roasted pumpkin until smooth or roast your own pumpkin and mash it well with a fork, removing any stringy bits.. The pumpkin adds its own moisture, so the dough feels wetter than the 200g of water suggests.
Timing: The bulk ferment took about 6 hours in my kitchen at around 21°C (70°F). A cooler kitchen or slower starter can take up to 8 hours, a warmer one closer to 5 1/2.
Freezer hack: If proofing at room temperature, freeze the banneton uncovered for about 20 minutes while the oven heats, so the dough scores with less snagging.
Levain option: Build a levain with 35g starter, 35g flour and 35g water about 4 hours before mixing, and use it in place of the 100g active starter.
Roasting your own pumpkin: Halve the pumpkin, scoop out the seeds, brush the cut side with olive oil and roast cut side down at 200°C for 45 minutes. The skin peels right off. A small to medium pumpkin gives just over 300g of flesh, enough for two loaves. Roast it a day or two ahead.
Wholemeal swap: For more fiber, swap 200g of the white flour for wholemeal. The dough may feel a little firmer. For a browner loaf, try my brown sourdough bread.
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Nutrition
Calories: 123kcalCarbohydrates: 25gProtein: 4gFat: 0.6gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 244.1mgPotassium: 50.8mgFiber: 1.1gSugar: 0.8gVitamin A: 1459.7IUVitamin C: 0.4mgCalcium: 7.7mgIron: 0.4mg
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