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Best Easy Fluffy Pumpkin Sourdough Bread with Pepitas

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This fluffy pumpkin sourdough bread with pepitas is the perfect fall loaf—soft, tangy, and packed with pumpkin spice flavor. It’s made with simple ingredients and delivers a beautiful open crumb that’s ideal for toasting.

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 warm water (about 1 cup plus 1 tablespoon)
  • 9g fine sea salt (about 1½ teaspoons)
  • 2 teaspoons pumpkin pie spice
  • ¼ cup pepitas (raw, shelled pumpkin seeds), plus more for topping
  • 1 tablespoon olive oil

Instructions

  1. Feed your sourdough starter 6-8 hours before mixing; you need 100g of active, bubbly starter that passes the float test.
  2. In a large bowl, combine 100g active starter, 250g warm water, and 200g pumpkin puree. Whisk until dissolved. Add 400g bread flour, 100g whole wheat flour, 9g salt, and 2 teaspoons pumpkin pie spice. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  3. Wet your hands. Perform 4 stretch and folds (one full rotation). Add 1 tablespoon olive oil and ¼ cup pepitas, folding them in. Cover and rest 30 minutes. Repeat stretch and folds 3 more times at 30-minute intervals.
  4. Cover and let the dough bulk ferment at room temperature (70-75°F) for 3-4 hours, until increased by 50-60% in volume and feels pillowy.
  5. Lightly flour your work surface. Turn out the dough and shape into a tight round by folding edges into the center and dragging toward you. Place seam-side up in a floured banneton or lined bowl.
  6. Cover and cold proof in the refrigerator for 8-12 hours (up to 48 hours for stronger tang).
  7. Place a Dutch oven in the oven and preheat to 500°F (260°C) for at least 30 minutes. Remove dough from fridge, invert onto parchment paper, brush off excess flour, and sprinkle extra pepitas on top, pressing gently.
  8. Score the dough with a deep slash (about ½ inch deep). Transfer to the hot Dutch oven using parchment as a sling. Cover and bake at 500°F for 20 minutes. Reduce to 450°F (230°C), remove lid, and bake 20-25 minutes more until deep golden brown and internal temperature reaches 200-205°F.
  9. Transfer to a wire rack and cool completely for at least 2 hours before slicing.

Notes

Pumpkin puree slows fermentation slightly; don’t rush bulk fermentation. If dough is sticky, wet hands instead of adding flour. Cold proof overnight for best flavor and texture. Cool completely before slicing to avoid gummy crumb.

Nutrition

Keywords: pumpkin sourdough, sourdough bread, pumpkin bread, fall bread, sourdough with pepitas, fluffy sourdough, artisan bread

Find it online: https://spoonmira.com/best-easy-fluffy-pumpkin-sourdough-bread-with-pepitas/