Sourdough pumpkin bread step-by-step recipe with photos.
About this recipe
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.
Click here to see the recipe for basic no-knead sourdough bread.
Tips and tricks
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
The weight of pumpkin puree should be approximately 150 grams.
I have added the step-by-step images to show how I have shaped the dough
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. Click here to see how to activate sourdough starter.
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.
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
Step by step instructions
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 it to center
10. Pick the other side and bring it 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
Recipe card
Sourdough Pumpkin Bread
Ingredients
- 100 grams sourdough starter active, see notes
- 400 grams bread flour
- 100 grams whole wheat flour (atta)
- 320 grams filter water
- 10 grams salt
- 2 cups pumpkin cut into cubes
- Rice flour to dust the banneton
Instructions
- Prick the pumpkin cubes using a fork. Place it in a steamer and steam it until completely cooked
- Cool it completely and blend it to make a puree. Use 150 grams pumpkin puree for this recipe
- Combine active starter and water together
- Slowly add the flours and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
- Next add salt, and pumpkin puree to the dough. Mix well, making sure they are incorporated well
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it and fold it towards the centre over the dough, taking care not to break the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
- Dust the banneton well with rice flour
- Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it towards the centre. Pick the other side and fold it towatds the centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
- Next day, place a dutch oven in the oven and preheat at 230 C (450 F) for 45 minutes
- Take the dough out of the fridge once the oven is preheated
- Cut 8 kitchen twines long enough to tie the dough
- Place the twine on the dough and place a baking paper. Flip the dough so that the twines are under the dough (see image)
- Tie the twine loosely in a crisscross pattern (see image)
- Score the dough using a blade or sharp knife (see image)
- Place in the dutch oven and close the lid. Bake for 20 minutes
- Take the lid off the dutch oven and bake for 20 minutes
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing
- Cool completely, and cut the twines
- Slice and serve
Notes
- 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
- The weight of pumpkin puree should be approximately 150 grams
- Make sure the starter is active before using in this recipe. Click here to prepare your starter for baking
- Click here to see how to stretch and fold the dough
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