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Pumpkin Sourdough Bread

Grant Bakes's picture
Grant Bakes

Pumpkin Sourdough Bread

Hey bakers,

Here's my take on a sourdough bread made with pumpkin puree. I didn't include any pumpkin seeds or pepitas in the mix, but on second thought those would have been an amazing inclusion! Here's the specs of the dough, the process, and a video of the whole bake.

Levain Build

10g Sourdough Starter from the fridge

25g Whole Wheat Flour

25g Bread Flour

50g Water


Final Dough Build

400g Bread Flour

50g Whole Wheat Flour

290g Water (use 250g for a more manageable dough)

200g Pumpkin Puree

10g Salt

100g Levain



  • Feed starter (levain build) in PM of Day 1
  • Mix all dough ingredients together at the same time on AM of Day 2. Let ingredients rest for 30 min.
  • Stretch and Fold #1. Rest 30 min.
  • Stretch and Fold #2. Rest 30 min.
  • Stretch and Fold #3. Let the dough finish bulk fermenting for 3.5 more hours.
  • Pre-shape into a round. Rest 30 min.
  • Final shape dough into a round boule.
  • Proof overnight in a banneton in the fridge.
  • Preheat oven to 500°F with dutch oven inside for 30 min.
  • Remove dough from fridge. Score and transfer on parchment paper to the dutch oven.
  • Bake with lid on for 20 min at 500°F.
  • Remove lid and bake for another 15 min at 500°F.

Overall this bread was great but the dough was a bit sticky for my liking. I will opt for using just 250g of water next time to lower the hydration. Next time I will also add maybe 50-100g of toasted pepita seeds to the dough during stretch and folds to add to the pumpkin feel of the bread. 


Sugarowl's picture

I am rebuilding my dehydrated sourdough starter and this looks perfect! I have one more normal feed to go and then I can probably start baking with it normally. I was going to do crackers, but I think maybe I'll try this instead! Quick questions, is that fresh or canned pumpkin? Canned is thicker than fresh, at least for me. Now you have me thinking of apple butter cinnamon rolls...

Grant Bakes's picture
Grant Bakes

Hey! I used canned pumpkin and it worked great. On subsequent bakes of this I lowered the water to 225g in the final dough, and used Libby's Pumpkin Puree. The Libby's canned pumpkin worked really well and I preferred the lower hydration. Basically, if I were using fresh pumpkin puree I would just be very careful with how much water I was adding and just feel the dough for what feels right. I wouldn't have any idea how much water is in fresh pumpkin puree, but it would make great bread I'm sure!

bottleny's picture

Missing water in your levain build. Or, is it 50g Water along with 50g flour & 10g starter?

Grant Bakes's picture
Grant Bakes

Hey! Thanks for the comment. Sorry for my late response. I fixed the levain build section to reflect the correct amount of flour and water. It should be 50g flour and 50g water total.