Ingredients
- 210 g warm water (≈ ¾ cup + 2 tbsp)
- 200 g pumpkin purée (≈ ¾ cup + 1 tbsp)
- 120 g active 100%-hydration sourdough starter (or discard + ½ tsp instant yeast for quick version)
- 30 g honey (≈ 1½ tbsp)
- 20 g olive oil (≈ 1 tbsp + 1 tsp)
- 375 g bread flour (≈ 3 cups, spooned & leveled)
- 125 g whole-wheat flour (≈ 1 cup)
- 10 g fine sea salt (≈ 1¾ tsp)
- 1.5 tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- 2–3 tbsp pepitas, for topping (optional)
- rice flour, for dusting banneton
Equipment
- 4–5 qt Dutch oven
- digital kitchen scale
- mixing bowls
- lame or razor blade
- banneton basket
- Instant-read thermometer
Method
- Whisk water, pumpkin purée, honey, olive oil, and starter in a large bowl.
- Add flours, salt, and spice; mix to a shaggy dough. Rest 20–30 minutes.
- Strengthen dough with 3–4 stretch-and-fold sets over 45–60 minutes.
- Bulk ferment until risen 50–75% and puffy, about 2–3½ hours at 75°F.
- Shape into a tight boule and place seam-up in a rice-floured banneton.
- Proof covered: 8–16 hrs in fridge or 45–75 minutes at room temp.
- Preheat Dutch oven to 450°F. Score, add pepitas if using. Bake 20 minutes covered, then 20–25 minutes uncovered until 208–210°F internal.
- Cool at least 1 hour before slicing.
Nutrition
Calories: 170kcalCarbohydrates: 31gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 280mgPotassium: 120mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Notes
All-purpose flour works (reduce water slightly). DF/Vegan: Swap honey for maple syrup; olive oil is fine. Seeds/mix-ins: Add up to 80 g toasted pepitas or cranberries at final fold. Equipment: 4–5 qt Dutch oven, lame/razor, digital scale, instant-read thermometer. Alternate Methods: Bread Machine Dough cycle—add liquids, then flours/salt/spice; run cycle, shape, proof, bake. Same-Day Quick Discard—use discard + ½ tsp yeast; bulk 1½–2 hrs, proof 30–45 min. Pumpkin Sourdough Focaccia—after Dough cycle/bulk, press into oiled 13×9 pan, dimple with oil/rosemary/pepitas; bake 450°F, 18–22 min.
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