Pumpkin Sourdough Bread
A delightful blend of sourdough and pumpkin, this seasonal bread offers a comfy taste with its crisp crust and soft interior.
Ingredients
Main Ingredients
- 2 cups sourdough starter
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1/2 cup dried cranberries optional
- 1/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup warm water
Instructions
Mixing the Dough
- In a large mixing bowl, combine your sourdough starter, pumpkin puree, warm water, and sugar. Stir until well blended.
- Gradually add in the flour, salt, and pumpkin pie spice. Mix until a shaggy dough forms.
Kneading the Dough
- Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- If you choose to add dried cranberries, fold them in during this process.
First Rise
- Place the kneaded dough back in the bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until it has doubled in size.
Shaping the Dough
- After the first rise, gently punch down the dough.
- Shape it into a round loaf and place it into a proofing basket or bowl to rise for another 1-2 hours.
Preheating and Baking
- About 30 minutes before baking, preheat your oven to 450°F (232°C), and place your Dutch oven inside to heat up.
- Carefully remove the Dutch oven, placing a piece of parchment paper inside.
- Gently transfer your dough onto this parchment and score the top with a sharp knife.
- Cover it and place it back in the oven. Bake for 30 minutes covered, then 15-20 minutes uncovered until golden brown and crusty.
Cooling Down
- Once baked, transfer the bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing.
Notes
Ensure your sourdough starter is active and bubbly before you begin. Use timing as a guideline but trust your dough for proofing.