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Moist Artisan Pumpkin Sourdough Loaf

A loaf of golden-brown pumpkin sourdough bread, sliced to show its moist, swirling orange crumb texture.
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Bake a tender, flavorful artisan pumpkin sourdough loaf. This recipe uses your active starter to create a soft crumb perfect for fall.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 150g pumpkin puree (not pie filling)
  • 50g whole wheat flour
  • 10g fine sea salt
  • 50g sourdough discard (optional, for flavor boost)
  • For the Swirl (Optional): 50g brown sugar, 1 tablespoon ground cinnamon, 1 tablespoon melted butter

Instructions

  1. Mix the active sourdough starter and warm water in a large bowl until combined.
  2. Add the pumpkin puree and mix until mostly incorporated.
  3. In a separate bowl, whisk together the bread flour and whole wheat flour. Add the flour mixture to the wet ingredients and mix until a shaggy dough forms. If using discard, mix it in now.
  4. Cover the bowl and let it rest for 30 minutes (autolyse).
  5. Sprinkle the salt over the dough and dimple it in with wet fingers. Perform a set of stretch and folds every 30 minutes for the next 2 hours (4 sets total). The dough should become smoother.
  6. If making the cinnamon swirl, mix the brown sugar, cinnamon, and melted butter until a thick paste forms.
  7. After the final set of folds, gently flatten the dough into a rough rectangle. Spread the cinnamon swirl mixture evenly over the surface. Roll the dough up tightly like a jelly roll.
  8. Shape the dough into a tight boule or batard. Place it seam-side up in a well-floured banneton basket.
  9. Cold proof the dough in the refrigerator for 12 to 18 hours.
  10. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  11. Carefully remove the hot Dutch oven. Gently turn the dough out onto parchment paper. Score the top as desired.
  12. Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes at 500°F (260°C).
  13. Reduce the oven temperature to 450°F (232°C), remove the lid, and continue baking for another 25 to 30 minutes until the crust is deep golden brown.
  14. Remove the loaf from the Dutch oven and cool completely on a wire rack before slicing to achieve the best tender crumb.

Notes

  • For the moistest loaf, use pure pumpkin puree made from roasted pumpkin rather than canned puree, if possible.
  • If you skip the cinnamon swirl, add 1 teaspoon of pumpkin pie spice to the main dough during the initial mixing stage.
  • This recipe works well with unfed sourdough starter discard added during the initial mix for extra tang and flavor.

Nutrition

Find it online: https://chefsily.com/pumpkin-sourdough-recipe-moist-artisan-loaf/