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Easy Pumpkin Sourdough Bread with Pepitas

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This pumpkin sourdough bread is tangy, tender, and topped with crunchy pepitas. It’s the perfect savory-sweet hybrid for fall baking, with a deep, complex flavor developed through overnight fermentation.

Ingredients

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  • 100g active sourdough starter (about ½ cup)
  • 200g pumpkin purée (about ¾ cup)
  • 400g bread flour (about 3 cups)
  • 100g whole wheat flour (about ¾ cup)
  • 100ml lukewarm water (about ⅓ cup plus 1 tablespoon)
  • 10g fine sea salt (about 1½ teaspoons)
  • 30g honey or maple syrup (about 2 tablespoons)
  • 2 teaspoons pumpkin pie spice
  • 50g raw pepitas (about ⅓ cup)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Feed your starter (morning, 8:00 AM): About 4-6 hours before mixing, feed your sourdough starter so you have 100g of active, bubbly starter.
  2. Mix the dough (12:00 PM): In a large bowl, combine 100g active starter, 200g pumpkin purée, 100ml lukewarm water, and 30g honey. Whisk until smooth. Add 400g bread flour, 100g whole wheat flour, 10g salt, and 2 teaspoons pumpkin pie spice. Mix with your hands until no dry flour remains. The dough will be shaggy and slightly sticky.
  3. Rest and fold (12:15 PM): Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse). After the rest, perform your first set of stretch and folds: grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides.
  4. Continue folding (12:45 PM to 4:00 PM): Perform 3 more sets of stretch and folds at 30-minute intervals. By the fourth fold, the dough should feel smoother and more elastic.
  5. Bulk fermentation (4:00 PM to 10:00 PM): Cover the bowl and let the dough rise at room temperature for 6-8 hours, or until it has increased by about 50% and looks bubbly.
  6. Shape and cold ferment (10:00 PM): Turn the dough onto a lightly floured surface. Gently shape it into a round boule by pulling the edges toward the center. Flip it seam-side down and cup your hands around it, rotating to create tension. Place it seam-side up in a floured banneton or lined bowl. Cover tightly with plastic wrap and refrigerate overnight (12-18 hours).
  7. Preheat the oven (morning, 8:00 AM): Place your Dutch oven in the cold oven, then preheat to 475°F (245°C). Let it heat for at least 30 minutes after reaching temperature.
  8. Prepare the loaf (8:30 AM): Remove the dough from the refrigerator. Place a piece of parchment paper over the banneton, then invert it gently. Brush off excess flour.
  9. Score and top (8:35 AM): Using a lame or sharp knife, score the top of the dough with a deep slash (about ½ inch deep). Sprinkle the pepitas generously over the top, pressing them in gently. Add a pinch of flaky sea salt if desired.
  10. Bake (8:40 AM): Carefully transfer the dough (on the parchment) into the hot Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 205°F (96°C).
  11. Cool completely (9:30 AM): Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.

Notes

The dough should be tacky but not wet. If too sticky, add a tablespoon of flour during the first fold. Cold dough is easier to score. For extra flavor, toast the pepitas in a dry pan for 2-3 minutes before adding. The bread tastes even better on day two.

Nutrition

Keywords: pumpkin sourdough bread, sourdough bread, pumpkin bread, fall baking, pepitas, sourdough recipe

Find it online: https://yumbelle.com/easy-pumpkin-sourdough-bread-with-pepitas/