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Easy Perfect Pumpkin Sourdough Bread with Pepitas

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This pumpkin sourdough bread features a soft, velvety crumb with a subtle pumpkin sweetness and a tangy sourdough flavor, topped with crunchy pepitas for a beautiful finish. It’s the perfect fall bake that’s impressive enough for gatherings but simple enough for a lazy Sunday.

Ingredients

Scale
  • 100g active sourdough starter
  • 400g bread flour (about 3 cups)
  • 100g whole wheat flour (about ¾ cup)
  • 200g pumpkin puree (about ¾ cup)
  • 250g water (about 1 cup)
  • 10g fine sea salt (about 1½ teaspoons)
  • 50g raw pepitas (about ⅓ cup)
  • 1 tablespoon olive oil
  • Flaky sea salt (optional)

Instructions

  1. Feed your starter 8-12 hours before mixing: Use a 1:1:1 ratio (starter, flour, water) to have 100g active starter.
  2. Mix the dough: In a large bowl, combine 100g active starter, 250g water, and 200g pumpkin puree. Whisk until dissolved. Add 400g bread flour, 100g whole wheat flour, and 10g salt. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
  3. Stretch and fold: Wet your hands, then stretch and fold the dough from one side, rotate 90°, repeat 4 times. Cover and rest 30 minutes. Repeat 3 more times (total 4 sets over 2 hours).
  4. Bulk fermentation: Let the dough rest covered at room temperature (70-75°F) for 4-6 hours total from mixing, until increased by 50-75%, bubbly, and puffy.
  5. Pre-shape and bench rest: Turn dough onto floured surface, shape into a rough round, fold edges into center. Rest seam-side up for 20-30 minutes.
  6. Final shape: Flip dough smooth side down, stretch into rectangle, fold top third down and bottom third up, then roll into a tight log. Place seam-side up in floured banneton or towel-lined bowl. Cover.
  7. Cold proof: Refrigerate banneton for 12-16 hours (up to 24 hours for more tang).
  8. Preheat and prepare: Place Dutch oven in oven, preheat to 475°F (245°C) for 45 minutes. Remove dough from fridge, flip onto parchment paper. Brush top with olive oil, press pepitas into surface.
  9. Score and bake: Score dough with a deep slash (½ inch deep). Transfer to hot Dutch oven, cover, bake 25 minutes. Remove lid, bake 20-25 minutes more until deep golden brown and hollow-sounding when tapped.
  10. Cool completely: Transfer to cooling rack and cool at least 2 hours (preferably 3-4 hours) before slicing.

Notes

For best results, use a digital scale for accuracy. The cold proof develops flavor and makes scoring easier. If dough is too sticky, add a tablespoon of flour during stretch and folds. For a nuttier flavor, toast pepitas in a dry skillet before adding. Internal temperature should reach 205-210°F (96-99°C) when done. Store at room temperature cut-side down for 3-4 days, or freeze sliced for up to 3 months.

Nutrition

Keywords: pumpkin sourdough, sourdough bread, pumpkin bread, pepitas, fall baking, artisan bread, sourdough recipe

Find it online: https://jollyfork.com/easy-perfect-pumpkin-sourdough-bread-with-pepitas/