I mix pumpkin into my starter and watch the dough wake up. The scent turns warm and a little sweet. You get a loaf with a soft crumb and a burnished crust. This sourdough bread recipe keeps the steps simple. I like that rhythm. Stretch. Fold. Rest. Bake. It fits a calm afternoon. We keep the process friendly. I lean on an easy sourdough bread recipe so you do not feel rushed. If you want a quick sourdough bread recipe feel free to shorten the bulk rise in a warmer spot. I toast a slice and the flavor lands clean. Pumpkin plays nice with the tang. Butter melts and settles in the cuts. You can spin this into many paths. Think recipes with sourdough bread for breakfast or a late night snack. For a fun twist I add a ribbon of cocoa and call it my chocolate sourdough bread recipe. We bake. We slice. We share. It feels like fall and it tastes like home.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Sourdough Bread Recipe
- 3) Ingredients for Pumpkin Sourdough Bread
- 4) How to Make Pumpkin Sourdough Bread
- 5) Tips for Making Pumpkin Sourdough Bread
- 6) Making Pumpkin Sourdough Bread Ahead of Time
- 7) Storing Leftover Pumpkin Sourdough Bread
- 8) Try these bread recipes next
- 9) Pumpkin Sourdough Bread
- 10) Nutrition
1) Key Takeaways
I am Camila and I bake with a steady hand and a bright mood. This sourdough bread recipe gives a tender crumb and a crisp crust. Pumpkin brings color and a mellow note. We keep the method clear so a home baker can feel calm and in control.
You can mix, rest, shape, and bake without fear. Warm water helps the starter wake. Gentle folds build strength fast. A Dutch oven traps steam and lifts the rise. You get a proud loaf that slices clean and toasts like a dream.
We test many batches at Camila Cooks. We share the small moves that help the most. Short rests, light hands, and patient proofing lead to better bread. I speak from my own kitchen and I invite you to bake with me at Camila Cooks.
2) Easy Pumpkin Sourdough Bread Recipe
I love how this sourdough bread recipe fits into real life. I stir starter and pumpkin and watch the dough turn bright. The scent leans cozy. I say two things right away. Sourdough bread recipe and a gentle schedule. They sit well together and keep stress low.
We start with bread flour for spring and a bit of whole wheat for depth. The dough feels soft yet not sticky. I lift, fold, and rest. My hands learn the dough and the dough learns my bowl. That rhythm brings peace after a long day.
This loaf shines at breakfast and at dinner. Try it with eggs, soup, or a thick stew. It holds butter like a champ. It makes a fine gift. If you like an easy path, this is it. Folks call it an easy sourdough bread recipe for a reason.
3) Ingredients for Pumpkin Sourdough Bread
Bread flour I reach for strong flour for height and chew. It gives a springy crumb that holds a smear of butter without tearing. The loaf bakes tall and proud and the slices keep their shape on the board.
Whole wheat flour A small scoop adds a nutty edge and a warm color. It supports flavor without making the crumb dense. The goal stays the same which is lift and lightness.
Active sourdough starter Bubbly and lively starter drives the rise. I feed it and wait until it doubles. The top looks airy and the smell turns clean and tangy. This is the heart of any natural leaven bread.
Pumpkin puree Smooth and plain pumpkin adds moisture and a soft gold tone. Use puree with no sugar and no spice. The flavor stays gentle and lets the grain speak first.
Water Lukewarm water helps the starter blend with ease. Cool water slows the rise. Warm water moves it along. Aim for pleasant bath warmth when you touch it.
Fine sea salt Salt sharpens flavor and keeps the dough in line during the rise. I like the way fine grains dissolve fast so the mix stays smooth.
Honey A small spoon of honey rounds the edge and feeds the wild yeast loaf. The crumb turns tender and the crust browns in a friendly way.
Neutral oil A light splash softens the crumb. It helps the loaf stay fresh for a day or two. The crust still sings when tapped.
Ground cinnamon A pinch adds a quiet warmth that suits pumpkin. Keep it light. You want harmony not spice cake.
Rice flour I dust the banneton with rice flour so the loaf releases without fuss. It resists moisture and keeps the pattern crisp.
4) How to Make Pumpkin Sourdough Bread
Step one feed the starter I give my starter fresh flour and water and wait for a happy double. The top turns bubbly and light. A spoonful floats which means it is ready.
Step two mix the dough I whisk water with pumpkin then stir in starter. Flour goes in and I stir until no dry bits stay. I cover the bowl and rest the dough for a short pause.
Step three add salt and strength I sprinkle salt and pinch the dough. I fold and turn until it feels smooth. Gentle hands work best. The dough starts to tighten up.
Step four build structure I do sets of stretches and folds. I keep thirty minute gaps. The dough lifts higher with each set. It looks glossy and feels alive.
Step five shape and rest I give the dough a loose round. It sits for a brief rest then I shape a clean ball. Into a floured basket it goes with the seam up.
Step six chill and bake I proof the dough in the fridge for an easy schedule. The next day I score and bake in a Dutch oven. Steam fills the pot and the ear lifts. That is the joy of an artisan starter bread.
5) Tips for Making Pumpkin Sourdough Bread
Work with a warm room for steady rise. Cold rooms slow the dough and lead to flat loaves. I keep the bowl away from drafts and I watch the dough not the clock. Relaxed eyes read signs better than timers.
Wet your hands before stretches and folds. Sticky dough then feels friendly and stays in the bowl. Light touches do the trick. Your goal is air in the dough not brute force on the gluten.
Score with a sharp blade and a clear plan. One long cut can guide the bloom. Dust the top with rice flour for a nice contrast. This move brings that look people love in a quick sourdough bread recipe guide.
6) Making Pumpkin Sourdough Bread Ahead of Time
I like to slow proof in the fridge. The flavor deepens and the plan fits a busy day. Mix at night and bake the next morning. The dough waits for you which is the kind of help we all need.
You can also bake and freeze. Cool the loaf to room temp. Wrap it tight. Freeze in a bag that closes well. Thaw on the counter and refresh in a warm oven for ten minutes. The crust perks up and the crumb feels new.
For meal plans slice before freezing. Pull only what you need for toast. This saves time and waste. It fits the way we live and it keeps the joy of fresh bread near at hand.
7) Storing Leftover Pumpkin Sourdough Bread
Let the loaf cool on a rack. Store at room temp in a paper bag inside a loose plastic bag. This keeps the crust crisp and the crumb soft. Skip the fridge since cold air dries bread fast.
Toast revives day old slices. A quick pass through gentle heat restores the snap. If the heel feels firm, rub with a little water and warm it in the oven. The scent will bring folks to the kitchen.
Save a few cubes for croutons. Toss with oil and salt and bake until crisp. Good bread never goes to waste. These bits lift soups and salads and make smart use of every slice.
8) Try these bread recipes next
9) Pumpkin Sourdough Bread
Pumpkin Sourdough Bread sourdough bread recipe
Ingredients
- 450 g bread flour
- 50 g whole wheat flour
- 320 g water at room temperature
- 180 g active bubbly sourdough starter
- 160 g pumpkin puree unsweetened
- 9 g fine sea salt
- 20 g honey or maple syrup optional
- 15 g neutral oil optional for softer crumb
- 1 tsp ground cinnamon optional
- Rice flour for dusting the banneton
Instructions
- Feed your starter until it doubles and looks airy with bubbles on top.
- Whisk water and pumpkin puree in a large bowl. Stir in starter until loosened.
- Add bread flour and whole wheat flour. Mix until no dry bits remain. Cover and rest for 30 minutes.
- Sprinkle in salt and, if using, honey and oil. Pinch and fold the dough until salt dissolves.
- Do three to four sets of stretch and folds every 30 minutes over 2 hours. Keep the bowl covered between sets.
- Let the dough rise until puffy and about 50 percent larger. The surface should look smooth and lively.
- Lightly flour the counter. Turn the dough out. Pre shape into a round. Rest 20 minutes.
- Shape into a taut boule or bâtard. Dust a banneton with rice flour. Place the dough seam side up inside.
- Cover and cold proof in the refrigerator for 12 to 16 hours until well risen and springy to the touch.
- Preheat the oven to 245 C with a lidded Dutch oven inside for 45 minutes.
- Invert the dough onto parchment. Score the top with a sharp lame.
- Transfer to the hot Dutch oven. Cover and bake 20 minutes. Uncover and bake 20 to 25 minutes more until deep golden.
- Cool on a rack for at least 1 hour before slicing so the crumb sets.
10) Nutrition
Serving size one slice. Calories around one hundred seventy. Carbs around thirty three grams. Protein near five grams. Fat near two grams. Fiber near two grams. Sodium near two hundred eighty milligrams. Values vary with flour brand and bake time.
This guide lives on Camila Cooks. I love hearing how your loaf turned out. Tag your bake and share your crumb. This page grows with your notes and with your wins. Thank you for baking with me.
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