‘Tis the pumpkin season! This fun and festive pumpkin spice sourdough is perfect for a gathering because it is a showstopper! I love the beautiful golden color from pumpkin puree and a marbleization of pumpkin pie spice in every slice of this artisan loaf.
Even better? It tastes amazing! And with only three extra ingredients and one extra step, it won’t change your normal sourdough baking flow!
Table of contents
Ingredients
- 280 g warm water
- 30 g honey
- 100 g active sourdough starter
- 150 g pumpkin puree
- 500 g flour
- 10 g salt
- 1 tbsp pumpkin pie spice
How to Make Pumpkin Spice Sourdough
Start by mixing the warm water and the honey to a uniform liquid.
Add the starter and the pumpkin puree and mix into a uniform liquid.
Slowly mix in the flour and salt until no dry flour remains.
Cover with a damp towel or plastic wrap. Allow the dough to rest at room temperature.
After 30-60 minutes stretch and fold the dough. Repeat two more times (every 30-60 minutes). Cover the dough between each stretching session.
An hour after the final stretch and fold, remove the dough from the bowl and stretch it onto a clean countertop as much as possible with your hands. Sprinkle some of the pumpkin pie spice on top of the dough and then perform a letter fold (tri fold). Shake pumpkin pie spice onto the top of the folded dough and fold the ends over each other (long-wise). Dust the remaining pumpkin pie space onto the top of the folded dough and then pinch two diagonal corners and bring together. Pinch the other corners and bring together, forming a ball. Use a dough spatula to move this ball into a floured proofing basket. Cover and allow to ferment for another 1-4 hours.
Preheat oven to 450 degrees F towards the end of the final rise.
Once the dough is proofed, transfer it to a piece of parchment paper and place it your dutch oven. Cover and place into the oven and decrease the oven temperature to 400 degrees F.
Bake covered for 20 minutes and uncovered for another 20-30 minutes or until the internal temp reaches 205 degrees F.
Wait for the bread to cool before slicing!
Keep your pumpkin spice sourdough in an airtight container or wrapped in a towel in your dutch oven. You can also slice it and keep it in the freezer. Simply toast a slice when you’re ready to enjoy!
Tips for the Perfect Pumpkin Spice Sourdough
- Make sure the lamination folds are completed within the first 2-3 hours after mixing the dough. If the dough has already proofed, it will deflate with the folding.
- I’ve described my favorite lamination process, but other variations will work too! However, I recommend keeping it to around 3 additions of pumpkin spice so the bands are distinct in the loaf.
- Combine the honey and water first to ensure an even distribution of sweetness.
- The temperature of your kitchen will influence your proofing time, so check it every 1-2 hours so it doesn’t become over-proofed.
More Pumpkin Recipes!
- Fall Honey Pumpkin Bread
- Pumpkin Pie Spice Pancakes (With Sourdough Discard)
- Amazing Pumpkin Sourdough Cinnamon Rolls
- Pumpkin Sourdough Snickerdoodle Cookies
- Pumpkin Spice Krispie Treats
- Sourdough Frybread
Pumpkin Spice Sourdough
This fun and festive pumpkin spice sourdough has a beautiful golden color from pumpkin puree and pumpkin pie spice in every slice!
4
servings30
minutes40
minutes1
hour10
minutesIngredients
280 g 280 warm water
30 g 30 honey
100 g 100 active sourdough starter
150 g 150 pumpkin puree
500 g 500 flour
10 g 10 salt
1 tbsp 1 pumpkin pie spice
Directions
- Mix the warm water and the honey to a uniform liquid.
- Add the starter and pumpkin puree and mix into a uniform liquid.
- Mix in the flour and salt until no dry flour remains.
- Cover with a damp towel or plastic wrap. Allow the dough to rest at room temperature 30-60 minutes.
- Stretch and fold the dough. Repeat two more times every 30-45 minutes. Cover the dough between each stretching session.
- An hour after the final stretch and fold, remove the dough from the bowl and stretch it onto a clean countertop as much as possible with your hands. Sprinkle pumpkin pie spice on top of the dough and then perform a letter fold (tri fold). Dust pumpkin pie spice onto the top of the folded dough and fold the ends over each other (long-wise). Finally, shake the remaining pumpkin pie space onto the top of the folded dough and then pinch two diagonal corners and bring together. Pinch the other corners and bring together, forming a ball. Use a dough spatula to move this ball into a floured proofing basket. Cover and allow to ferment for another 1-4 hours.
- Preheat oven to 450 degrees F towards the end of the final rise.
- Once the dough is proofed, transfer it to a piece of parchment paper and place it your dutch oven. Cover and place into the oven and decrease the oven temperature to 400 degrees F.
- Bake covered for 20 minutes and uncovered for another 20-30 minutes or until the internal temp reaches 205 degrees F.
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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!