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Pumpkin Sourdough Bread

Pumpkin sourdough bread with a scored golden-orange crust and a tender, open crumb from an autolyse, stretch-and-fold routine, and overnight cold proof. This rustic American loaf bakes in a Dutch oven for a deep color and classic artisan texture.
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Prep Time 30 minutes
Cook Time 45 minutes
Rest time (bulk ferment + proof) 12 hours
Total Time 13 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 450 g bread flour
  • 50 g whole wheat flour
  • 100 g active sourdough starter
  • 300 ml water, room temperature
  • 150 g pumpkin puree
  • 1 tbsp maple syrup
  • 10 g salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 rice flour for shaping

Equipment

  • 1 Dutch oven
  • 1 banneton
  • 1 stand mixer

Method
 

Autolyse (mix and rest)
  1. Mix bread flour, whole wheat flour, active sourdough starter, room-temperature water, pumpkin puree, maple syrup, pumpkin pie spice, and cinnamon until no dry flour remains. Rest for 30 minutes to hydrate the dough.
Add salt and build strength
  1. Add salt and mix thoroughly until fully incorporated and the dough looks cohesive. Perform 4 sets of stretch and folds, resting 30 minutes between each set.
Bulk ferment
  1. Let the dough bulk ferment at room temperature for 4-6 hours, until it doubles in volume and turns visibly bubbly. The dough should feel airy and light when you check it.
Shape and cold proof
  1. Shape the dough into a boule or batard and place it seam-side up in a floured banneton. Dust with rice flour for shaping so it releases cleanly.
Chill (cold proof)
  1. Refrigerate overnight for 8-12 hours to complete the cold proof. Keep the dough covered so it doesn’t dry out.
Bake
  1. Preheat the oven to 500F with a Dutch oven inside for 45 minutes. The pan should be fully preheated for best oven spring.
Score and bake covered
  1. Carefully transfer the dough to the hot Dutch oven, then score the top with quick, confident cuts. Bake covered at 500F for 20 minutes.
Finish baking uncovered
  1. Uncover the Dutch oven and continue baking at 500F for 20-25 more minutes, until the crust is deeply golden. Look for a firm, richly colored exterior.
Cool
  1. Cool the loaf completely on a wire rack before slicing. Wait until fully cool so the crumb sets and stays airy.

Notes

Pro tip: Aim for a smooth, well-developed dough before bulk ferment—if it tears during stretch-and-fold, use gentle handling and keep folding at the 30-minute intervals. Store sliced bread in a sealed bag or container at room temperature for 2-3 days (or refrigerate up to 5 days); freeze sliced for up to 3 months and toast directly from frozen. For a dairy-free option, no changes are needed; for a lighter loaf, replace some whole wheat with more bread flour to reduce density.