Print

Cozy Rustic Sourdough Pumpkin Bread Recipe with Pepitas and Sea Salt Crust

sourdough pumpkin bread - featured image
Print Recipe

A warm and comforting sourdough pumpkin bread with a tangy flavor, nutty pepitas, and a flaky sea salt crust, perfect for cozy fall mornings or afternoon tea.

Ingredients

Scale
  • 100g active sourdough starter (about 3.5 oz)
  • 350g all-purpose flour (about 2 3/4 cups)
  • 50g whole wheat flour (about 1/2 cup)
  • 120g canned pumpkin puree (about 1/2 cup)
  • 180g lukewarm water (about 3/4 cup)
  • 30g honey (about 2 tablespoons)
  • 8g salt (about 1 1/2 teaspoons)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 50g pepitas (pumpkin seeds) (about 1/3 cup), toasted
  • 1 teaspoon coarse sea salt
  • 15g olive oil or melted butter (about 1 tablespoon)

Instructions

  1. Feed your sourdough starter about 4-6 hours before baking until bubbly and active; measure 100g for the recipe.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine canned pumpkin puree, lukewarm water, honey, and active sourdough starter.
  4. Pour wet ingredients into dry ingredients and mix until a shaggy, sticky dough forms.
  5. Cover the bowl with a damp towel and let the dough rest for 30 minutes (autolyse).
  6. Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours to develop dough strength.
  7. After the last fold, cover and let the dough rise until doubled and passes the poke test, about 1-1.5 hours.
  8. Lightly flour your work surface and shape the dough into a tight round loaf; place seam-side up in a floured proofing basket or bowl lined with a floured towel.
  9. Cover and proof the dough for 1-2 hours at room temperature or overnight in the fridge for more flavor.
  10. Preheat oven to 450°F (232°C) with a Dutch oven inside about 45 minutes before baking.
  11. Toast pepitas on a baking sheet in the oven for 5-7 minutes until fragrant and lightly browned; set aside.
  12. Invert the loaf onto parchment paper, brush with olive oil or melted butter, sprinkle toasted pepitas evenly, and dust with coarse sea salt.
  13. Carefully place the loaf with parchment into the hot Dutch oven, cover, and bake for 20 minutes.
  14. Remove the lid and bake for another 20-25 minutes until the crust is deep golden and crackly.
  15. Remove bread from Dutch oven and cool completely on a wire rack before slicing.

Notes

For gluten-free adaptation, use a 1:1 gluten-free flour blend and reduce water to about 160g. For dairy-free, use olive oil instead of butter. Do not add too much flour during shaping to avoid dry crumb. Overnight fridge proof enhances flavor complexity. Cool bread completely before slicing to avoid gummy texture. Toast pepitas just before topping to keep crunch.

Nutrition

Keywords: sourdough pumpkin bread, rustic bread, pepitas, sea salt crust, fall bread, homemade bread, sourdough, pumpkin recipe, cozy bread

Find it online: https://jollyfork.com/cozy-rustic-sourdough-pumpkin-bread-recipe-with-pepitas-and-sea-salt-crust/