Easy & Delicious Pumpkin Spice Sourdough Loaf
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It’s time for pumpkin baking and what better way to start than with this Easy & Delicious Pumpkin Spice Sourdough Loaf! The perfect bread to go with your breakfast or just a simple snack in the afternoon.
If you have made my easy no-scale overnight sourdough bread, then you are already familiar with the process of this recipe. The pumpkin spice sourdough loaf just adds in the pumpkin and the spice to make a delicious seasonal sensation!
If you need a thriving starter, head to my sourdough starter recipe that will get you started with sourdough in a simple and easy way!
Supplies
To make this loaf you will need:
a medium sized bowl
a lightweight towel
a whisk or danish dough whisk
plastic wrap
parchment paper
Ingredients
Active starter (learn to make one here)
Water
Pumpkin puree
Honey
All purpose flour (I prefer this over bread flour, but you can use bread flour if you want)
Instructions
Whisk together active starter, water, salt, pumpkin puree, pumpkin pie spice, and honey.
Add in the flour and mix until combined.
Let sit 1 hour covered with a damp towel.
After 1 hour, do four sets of stretch and folds with 30 minutes between each set (cover with damp towel while resting between).
Cover with plastic wrap and place in the fridge overnight.
In the morning take it out, shape your loaf and place upside down in a banneton basket.
Let rest (proof) covered with a towel on the counter for about 2 hours (longer if your house is cold).
Preheat your oven with your dutch oven inside to 500 degrees F.
Flip your loaf right side up on parchment paper, score your bread, and place in a preheated dutch oven.
Bake with the lid on at 500 F for 20 minutes. Then, remove lid and bake uncovered at 450 F for 20 minutes.
Let cool completely before cutting! Enjoy!
Pumpkin Spice Sourdough Loaf
Ingredients
Method
- Whisk together active starter, water, salt, pumpkin puree, pumpkin pie spice, and honey.
- Add in the flour and mix until combined.
- Let sit 1 hour covered with a damp towel.
- After 1 hour, do four sets of stretch and folds with 30 minutes between each set (cover with damp towel while resting between).
- Cover with plastic wrap and place in the fridge overnight.
- In the morning take it out, shape your loaf and place upside down in a banneton basket.
- Let rest (proof) covered with a towel on the counter for about 2 hours (longer if your house is cold).
- Preheat your oven with your dutch oven inside to 500 degrees F.
- Flip your loaf right side up on parchment paper, score your bread, and place in a preheated dutch oven.
- Bake with the lid on at 500 F for 20 minutes. Then, remove lid and bake uncovered at 450 F for 20 minutes.
- Let cool completely before cutting! Enjoy!
