Pumpkin Sourdough Artisan Bread

Name: Only Recipes
Rating: 4.9 (1247 reviews)

Welcome fall with this delicious pumpkin sourdough artisan bread. Canned pumpkin gives the dough a soft and delicious crumb with a crispy artisan crust. Make it sweet or savory with the directions in this recipe.

Ingredients

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30 grams ripe sourdough starter (bubbly/active/doubled in size)
30 grams all purpose or bread flour
30 grams water
75 grams levain (ripe/bubbly/active/doubled in size, about 5 Tablespoons)
200 grams water (about 3/4 cup plus 1 Tablespoon)
350 grams bread flour (12.5%, about 2.5 cups)
100 grams canned pumpkin (see recipe notes, about 1/3 cup plus 1 Tablespoon)
50 grams brown sugar (see recipe notes, about 1/4 cup)
10 grams salt (1.5 teaspoons)
2 grams pumpkin pie spice (can substitute cinnamon, 3/4 teaspoon)

Directions

1
Levain: Make levain by mixing together ripe sourdough starter, flour and water. Set aside for 3-4 hours at 78 degrees F.Note: Ripe, bubbly, active sourdough starter can be substituted for levain if desired.
2
Pre-heat the Oven: Put a dutch oven (top and all) into the oven and preheat to 500 degrees for 30 minutes.