This loaf of pumpkin spice sourdough, with it’s striking orange and black coloring and whimsical pumpkin shape will be a hit at any autumnal gathering this season, or to just add a bit of romance to your morning toast. The rye flour here adds a bit of depth of flavor and some extra fiber into the loaf. If you prefer, just substitute with whole wheat flour or extra bread flour. I intentionally left out exact measurements for the brown sugar and pumpkin spice swirl, as it’s truly up to personal preference. As I like to say, measure with your heart.
Pumpkin Spice Sourdough
Spiced pumpkin sourdough bread with a brown sugar pumpkin spice swirl perfect for an autumn centerpiece
Servings: 8
Equipment
- Dutch Oven
- Proofing Basket
- Kitchen Twine
Ingredients
- 100 g active sourdough starter
- 200 g pumpkin puree make sure it's not pie filling! Just the pure pumpkin
- 240 g water
- 25 g maple syrup
- 1/2 tsp cinnamon
- 450 g bread flour
- 50 g rye flour
- 10 g salt
For The Pumpkin Spice Swirl
- Brown Sugar
- Pumpkin Pie Spice
Instructions
- In a bowl, whisk starter, water, pumpkin puree, and maple syrup together until combined
- Add in bread flour, rye flour, salt, and cinnamon and mix. You may need to use your hands. Dough will be shaggy and a little sticky
- Cover and let rest for 30 minutes, then perform your first stretch and fold
- Continue to stretch and fold every 30 minutes for a total of around 2 hours. Depending on temperature of kitchen you may need to add in a few more until gluten is properly developed. Dough may still be a little sticky, and that's ok
- Stretch dough into large rectangle
- Spread some brown sugar onto the surface, then top with pumpkin pie spice. This part you can measure with your heart, but keep in mind that too much will make things messy to shape!
- Fold one long side towards you into the center, sprinkle more brown sugar and pumpkin pie spice, then fold the other side overtop of that one away from you and repeat with sugar and spice
- Roll the dough up into a ball, then push and pull the ball gently towards and away from you to build surface tension
- Transfer to a lined banneton or bowl, cover, and let it proof in the refrigerator overnight (at least 8 hours, up to 24)
Making the Pumpkin Shape
- Cut 4 pieces of kitchen twine, making sure there is enough to let the dough expand
- Soak the twine in a little bit of olive oil to prevent sticking
- Arrange the twine so that you have 8 segments of dough. I like to do this by using the twine to divide the loaf in half vertically, then lay another piece to divide it horizontally. After that, I arrange the last two pieces to divide the 4 quadrants
- Placing a piece of parchment paper over the banneton, then I like to use a plate to make this part easier, flip the dough out of the proofer, making sure the twine is still at the bottom of the loaf
- If using black cocoa powder, or flour, spread evenly across the top of the loaf, and gather up the ends of the twine together, tying them so the loaf has room to expand in the oven, but not too loose that the shape doesn't form.
- If adding any scoring, do so now
To Bake
- Preheat oven to 450
- Place dutch oven to preheat for a half hour
- Carefully take oven out (it will be very hot!) and gently place loaf in dutch oven along with the parchment paper. I like to add a couple of ice cubes as well, so that the steam can help with oven spring and crust
- Cover and bake for 35 minutes
- Take cover off and bake for an additional 5-10 minutes until golden and has a hollow sound when knocked
- Transfer to cooling rack and let cool for at least 2 hours before cutting