Sourdough Pumpkin Bread Recipe | Sourdough Sidekick

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought yeast

Whole wheat starter adds fiber and nutrients.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Set up the sourdough sidekick to have 300 g of starter ready for the next day at 2 p.m.

Add 14 g of active starter to the machine and fill the water tank and flour hopper.

Start the machine to prepare the sourdough starter for the next day.

Strain pumpkin puree through gauze to remove moisture.

In a bowl, combine 100 g of sourdough starter, 200 g of pumpkin puree, 500 g of white bread flour, 180 g of warm water, 30 g of maple syrup, a pinch of turmeric, and a pinch of cinnamon.

Mix until a shaggy dough forms.

Knead the dough until it forms a uniform ball and then let it rest in the bowl for 45 minutes.

Sprinkle salt over the rested dough and knead until it becomes one solid ball.

Let the dough rest for another 30 minutes in the bowl.

Gently place the dough onto the counter and perform a round of stretch and folds, then return it to the bowl.

Prepare the filling by mixing 50 g of strained pumpkin, 100 g of brown sugar, 1 teaspoon of cinnamon, 15 g of flour, a pinch of nutmeg, and 60 g of crushed pecans.

Incorporate half of the filling into the dough, fold it together, and then add the remaining filling.

Let the dough rest for 1 to 2 hours, performing several bowl folds during this time.

Pre-shape the dough and cover it to rest for about an hour.

Prep the proofing basket and perform final shaping on the loaf.

Cold proof the shaped loaf in the fridge overnight.

Remove the loaf from the fridge and let it warm up for about an hour before baking.

Preheat the pan and score the loaf before placing it in the oven.

Bake covered for 35 minutes, then uncover and check after 10 minutes to prevent burning.

Remove the bread from the oven when done and let it cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens