Sourdough Pumpkin Bread

Sourdough pumpkin bread step-by-step recipe with photos.

The slight tang from the sourdough balanced with the sweetness of the pumpkin is a delight for bread lovers. The best part is that the pumpkin flavoured bread is also shaped like a pumpkin. A delicious and perfect bread that is full of flavour.

I have shared earlier how to make the no-knead sourdough bread. This is a variation from that classic bread. I prefer not to use canned pumpkin puree and always make the pumpkin puree from scratch. I have made this bread several times to tweak the amount of pumpkin we need to get the right flavour, and reduced the amount of water needed for the dough to keep the hydration manageable. Follow my fail-proof recipe to get the perfect bread.

See the recipe for basic no-knead sourdough bread here.

FEW KEY THINGS TO REMEMBER WHEN MAKING SOURDOUGH PUMPKIN BREAD:

1. Do not add any water while pureeing the pumpkin. If you do, then measure the water and reduce that much amount while adding water to the dough
2. The weight of pumpkin puree should be approximately 150 grams.
3. I have added the step-by-step images to show how I have shaped the dough
4. Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. See the detailed process here.
5. It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
6. I have made this sourdough with a combination of bread flour and atta (Indian whole wheat flour), but you can choose any flour – for example, a combination of plain flour and whole wheat flour.

Homegrown pumpkin used to make this delicious bread

Sourdough pumpkin bread step-by-step recipe with photos:

1. Prick the pumpkin using a fork and steam it until completely cooked. Puree it without adding any water

2. Combine water and starter. Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest

3. Next add salt, and pumpkin puree to the dough. Mix well, making sure they are incorporated well

4. Perform stretch and fold at regular intervals

5. Continue to stretch and fold until the dough develops good strength

6. The dough now has good strength and gluten development

7. Let the dough sit for bulk fermentation

8. Dough after bulk fermentation

9. To shape the dough, pick one side of the dough and bring to center

10. Pick the other side and bring to the center

11. Roll it to form a log. Place in a well-dusted banneton for cold proofing

12. Place the twine on the dough and place a baking paper. Flip the dough so that the twines are under the dough

13. Tie the twine loosely in a crisscross pattern

14. Score the dough using a blade or sharp knife

15. Place in the dutch oven and close the lid. Bake for 20 minutes

16. Take the lid off the dutch oven and bake for 20 minutes

17. Cool completely

18. Cut the twines