Description
A cozy and tangy pumpkin sourdough bread perfect for fall baking, providing natural softness and a delightful aroma.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup pumpkin puree (fresh or canned)
- 3 cups all-purpose and bread flour (mixed)
- 1 teaspoon salt
- 3/4 cup water (adjust as needed)
Instructions
- In the morning, mix the sourdough starter, pumpkin puree, flour, salt, and water until sticky.
- Let the mixture sit for a while, folding the dough every half hour for the next couple of hours.
- Shape the dough on a floured counter and let it rise in a bowl with a towel.
- Preheat the oven to 450°F and bake the dough in a Dutch oven for 35-40 minutes.
Notes
Use a sharp knife to score the top before baking for a rustic look. Store bread in a bag for a few days or slice and freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg