Description
A cozy fall sourdough bread infused with real pumpkin puree and warm spices, paired with a homemade honey butter. Moist, tender, and perfect for autumn mornings or snacks.
Ingredients
- 100g active sourdough starter (about 1/2 cup)
- 400g all-purpose flour (about 3 1/4 cups), unbleached preferred
- 150g pumpkin puree (about 2/3 cup), canned, not pie filling
- 200g water (about 3/4 cup plus 1 tablespoon), room temperature
- 10g fine sea salt (2 teaspoons)
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- For honey butter:
- 4 tablespoons unsalted butter (60g), softened
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
Instructions
- Feed your sourdough starter 4-6 hours before mixing so it’s bubbly and active.
- In a large mixing bowl, combine 100g active starter, 150g pumpkin puree, 200g water, and 1 tablespoon honey. Stir until mixed.
- Add 400g flour, 10g salt, and 1 teaspoon cinnamon. Mix until no dry flour remains. Dough will be sticky but cohesive.
- Cover the bowl with a towel or plastic wrap. For the first 2 hours, every 30 minutes perform gentle stretch and folds to develop gluten.
- Allow bulk fermentation for 4-5 hours at room temperature until dough is puffed and airy but not doubled.
- Turn dough onto a lightly floured surface. Shape into a tight round boule.
- Place dough seam-side up in a floured banneton or bowl lined with a floured towel. Cover and proof for 1-2 hours until it passes the poke test.
- Preheat oven to 475°F (245°C) with Dutch oven inside for 30 minutes.
- Carefully turn dough onto parchment paper, seam-side down. Score the top with a sharp blade.
- Place dough with parchment into hot Dutch oven. Cover and bake for 20 minutes.
- Remove lid and bake an additional 20-25 minutes until deep golden brown.
- Transfer bread to wire rack and cool completely for 1 hour before slicing.
- While bread cools, mix 4 tablespoons softened butter, 2 tablespoons honey, and 1/4 teaspoon cinnamon until creamy to make honey butter.
- Serve slices warm with honey butter spread.
Notes
[‘Do not rush fermentation; longer rises develop better flavor.’, ‘Use pumpkin puree, not pumpkin pie filling, to avoid unbalanced dough.’, ‘Keep sourdough starter active for best rise and flavor.’, ‘Score dough confidently to help expansion and appearance.’, ‘Cool bread completely before slicing to avoid gummy texture.’, ‘Honey butter keeps up to a week refrigerated; bring to room temperature before serving.’, ‘For dairy-free honey butter, substitute butter with vegan margarine or coconut oil and honey with maple syrup.’, ‘If no Dutch oven, use baking stone with pan of hot water for steam.’, ‘Reheat stale bread wrapped in foil at 300°F for 10 minutes.’]
- Prep Time: 10 minutes (plus 4-6 hours starter feeding and 4-5 hours bulk fermentation)
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 210
- Sugar: 4
- Sodium: 220
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: pumpkin sourdough bread, fall bread recipe, honey butter, autumn baking, sourdough pumpkin bread, cozy breakfast bread