Pumpkin Sourdough Recipe with Optional Inclusion
In this post we are making pumpkin sourdough bread just in time for Canadian Thanksgiving.
Enjoy it as it or with my favorite cranberry & spice inclusions!
Pumpkin Sourdough Recipe with Optional Inclusion
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I wanted to share this recipe with you in time for Canadian Thanksgiving. It is a deliciously soft, pillowy loaf packed full of flavor that will be a hit at any family gathering.
Before we begin I just want to explain the slight difference in format going forward. I am making them much shorter as truth be told, I’m not even sure if anyone but me is reading them. They will include all of the important relevant information & anything extra will most likely be in the video. As someone who has been called long winded I know I can get excited sharing information, but I’ve also come to realize that not everyone feels the same way.
Enough of that, let’s talk about this recipe.
If you are new to baking sourdough check out the post I did on the Complete Beginners Guide to Sourdough Bread HERE.
Sugar pie pumpkin I used to make the puree
To make your own pumpkin puree
Take 1 sugar pie pumpkin & cut it in half on a cookie sheet
Remove the seeds & roast or discard as desired
Preheat an oven to 350F
Roast the pumpkin pieces for 45 minutes or until they are fork tender
Allow the pumpkin to cool & then peel off the skin from the pulp.
Put the cooked pumpkin in a blender or food processor & pulse until smooth. You may need to add a bit of water to help smooth it out
Keep in the refrigerator for up to 5 days or freeze in Ziplock bags in your desired portion.
While not part of the original recipe I did include a bit of homemade pumpkin pie spice to mine. Feel free to use my recipe or one of your own
To make your own pumpkin pie spice
1 Tbsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
½ tsp cloves
Add spices to a bowl or jar & mix thoroughly.
Store in a cool dark place
I like to make a large batch so I always have some of this spice blend on hand. I will sometimes use this blend where recipes call for cinnamon & it adds a few nice layers of flavor.
That post is full of common terms you may come across, must have equipment & some suggestions on things to use while you gather your tools.
This recipe came from Basil & Bloom, I recommend anyone who is interested in learning more about sourdough to check them out. I am not affiliated in any way, I just think it's a really good resource to consider if you want to improve your skills. I have personally taken 2 of their sourdough baker courses & couldn’t be happier with how much more confident of a baker I’ve become.
This recipe calls for pumpkin puree, this is not to be mistaken with pumpkin pie filling which has additional spices & sugar added to it. We’re looking for plain, not seasoned pumpkin puree.
Bakers notes
This is a tool you can use to help you become a better baker. It isn’t necessary but it is quite useful & helpful. It helps you figure out what really works & what doesn’t. Feel free to come up with your own if you don’t want to use mine
All I can say is my loaves have gotten progressively better & consistent when I use these notes.
Pumpkin Sourdough Recipe with Optional Inclusion
Equipment:
Digital scale
Bowl
Bench scraper
Bowl scraper
Danish whisk
Shower cap
Bannetons
Dutch oven
Sourdough sling
Bread lame
Digital thermometer
Dutch oven or preferred cooking vessel
Cooling rack
Good quality oven mitts
Ingredients:
10g active starter
937g bread flour separated. 100 g of flour for the levain + 837g of flour for the bread
468g of water separated. 100g of water for the levain + 368g of water for the bread
335g pumpkin puree
33g honey
17g salt
Instructions:
To make the levain:
The night before you want to bake make the levain as it will require 10-12 hours to peak.
Mix 10g of active starter with 100 g of flour & 100g of water until no dry flour remains
Leave in a warm spot for 10-12 hours
We are using a 1:10:10 ratio meaning we have 10 times as much flour & water than starter. This ratio will give your starter more time to go through the flour & water than a 1:1:1 ratio
To make the bread:
Mix the pumpkin puree in with the water & stir until incorporated
Add the starter & mix until incorporated
Add the flour, honey & salt mixing until incorporated. Determine if you need to add a little more water. This is going to depend on the moisture content of your pumpkin puree
Start timing of bulk fermentation. Desired dough temperature is 78F
Do 3-4 rounds of stretch & folds spaced 20-30 minutes apart
Divide & shape your loaves into the desired shape
Place in fridge to cold proof overnight
Preheat Dutch oven at 450F for 45 minutes
Remove the loaf from the fridge & place on the sling or on a piece of parchment paper
Score the top of the loaf
Remove the Dutch oven from the oven & carefully place the sling or parchment paper into the Dutch oven
Bake covered for 20 minutes
Reduce the oven to 452F & uncover the dutch oven
Bake uncovered for 20F & check the loaf. Remove from the oven when the desired crust color has been reached & the loaf reaches 200F
Allow the loaf to cool for 1-2 hours before cutting
Notes & Suggestions:
Honey will encourage browning of the loaf. Keep an eye on it when baking uncovered.
Add desired add-ins to the second set of stretch & folds to ensure even distribution
Suggested add-ins: dried cranberries, raisins or nuts
Due to the antimicrobial properties of cinnamon, be sure if you are adding it, it is after bulk fermentation is complete
Read the dough not the clock
Use bakers notes to become a more consistent baker. Grab your copy above.
Until next time, may you find Peace wherever you are!
Watch the video & tutorial HERE
Image of linked YouTube thumbnail