Description
A flavorful pumpkin sourdough bread with warm spices and dried cranberries, perfect for fall.
Ingredients
- 100 g active sourdough starter
- 200 g pumpkin puree
- 240 g room temperature water
- 500 g bread flour
- 10 g coarse kosher salt
- 1/4 cup lightly packed brown sugar
- 1/3 cup chopped dried cranberries
- 1 1/2 tbsp pumpkin pie spice (or substitute: 1 tbsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp allspice)
Instructions
- Combine sourdough starter and water; mix until mostly combined. Add pumpkin puree and stir until smooth. Add bread flour and mix until all flour is incorporated. Cover and rest 30 minutes.
- Sprinkle salt over dough, then perform a set of stretch and folds: with wet hands, gently pull and fold dough flap over itself; rotate bowl and repeat 4 times. Cover and rest 30 minutes. Repeat stretch and fold process twice more.
- Combine brown sugar, dried cranberries, and pumpkin pie spice in a bowl; sprinkle over dough. Perform a final stretch and fold to incorporate sugar mixture.
- Cover dough and bulk ferment for 10-12 hours until doubled.
- Turn dough onto floured surface; pre-shape into desired shape and place seam side down on parchment paper. Cover and let rise 60-120 minutes.
- Preheat cast iron Dutch oven and oven to 450°F during final rise.
- Score loaf; lift with parchment paper sling into Dutch oven. Cover and bake 30 minutes.
- Remove lid and bake additional 15-20 minutes until crust darkens. Cool on wire rack before slicing.
Notes
- Use active sourdough starter for best results.
- Adjust pumpkin pie spice to taste.
- For a ribbon effect, fold less; for a homogeneous dough, fold more.
- Let bread cool completely before slicing to prevent a gummy texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American