Pumpkin Spice Sourdough Loaf by @manningherkitchen

≈ 2h15

8 servings

🌾

100 g

Sourdough starter

💧

240 ml

Filtered water

🎃

200 g

Pumpkin purée

🌾

60 g

Whole wheat flour

🌾

200 g

All purpose flour

🍞

190 g

Bread flour

🌾

3 g

Diastatic malt powder

🍦

5 ml

Vanilla

🧂

11 g

Salt

🍬

55 g

Brown sugar

🧂

11 g

Pumpkin pie spice

  1. Weigh
    • sourdough starter
    • filtered water

    Weigh 100 g sourdough starter and 240 ml filtered water into a large mixing bowl.

  2. Stir
    • sourdough starter
    • filtered water

    Stir the starter and water until the starter is mostly dissolved.

  3. Add
    • pumpkin purée
    • whole wheat flour

    Add 200 g pumpkin purée, 60 g whole wheat flour, 200 g all-purpose flour, and 190 g bread flour to the bowl.

  4. Add
    • diastatic malt powder
    • vanilla extract

    Add 1 tsp diastatic malt powder and 1 tsp vanilla extract if using.

  5. Mix
    • pumpkin purée
    • whole wheat flour

    Mix the dough with a spatula until no dry flour remains.

  6. Knead
    • sourdough starter
    • filtered water
    • pumpkin purée

    Knead the dough briefly by hand until it is evenly combined and free of flour clumps.

  7. Cover

    Cover the bowl and rest the dough for 30 min.

  8. Sprinkle
    • coarse sea salt

    Sprinkle 11 g coarse sea salt evenly over the rested dough.

  9. Fold
    • coarse sea salt

    Perform one set of stretch-and-folds by lifting and folding each side of the dough toward the center.

  10. Cover

    Cover the dough and rest it for 60 min.

  11. Divide

    Divide the dough between two small mixing bowls for two smaller loaves, or keep it in one bowl for one large loaf.

  12. Press
    • brown sugar

    Press the dough gently to flatten it and sprinkle 55 g brown sugar over the surface.

  13. Sprinkle
    • pumpkin pie spice
    • Pumpkin purée

    Sprinkle 1 1/2 tbsp pumpkin pie spice evenly over the dough.

  14. Set
    • brown sugar
    • pumpkin pie spice
    • Pumpkin purée

    Perform a second set of stretch-and-folds to enclose the brown sugar and pumpkin pie spice.

  15. Cover

    Cover the dough and rest it for 60 min.

  16. Set

    Perform a third set of stretch-and-folds to strengthen the dough.

  17. Cover
    • sourdough starter

    Cover and bulk-ferment the dough until it has almost doubled in volume, about 180 min with active starter or up to 540 min with discard starter.

  18. Step
    • all-purpose flour

    Turn the dough onto a lightly floured work surface.

  19. Step

    Pull the dough edges toward the center until the surface tightens.

  20. Flip

    Flip the dough seam-side down and shape it into a loose ball.

  21. Cover

    Cover the shaped dough and rest it for 30 min.

  22. Place
    • all-purpose flour

    Place the dough seam-side up in a floured banneton basket.

  23. Proof

    Cover and proof the dough in the refrigerator for 720 min.

  24. Preheat

    Preheat the oven and Dutch oven to 450°F (230°C) for 30 min.

  25. Score

    Invert the proofed dough into the hot Dutch oven and score the top.

  26. Bake

    Cover the Dutch oven and bake the loaf at 450°F (230°C) for 25 min.

  27. Bake

    Remove the lid and bake at 425°F (220°C) until deeply browned, about 20 min.

  28. Transfer

    Transfer the baked loaf to a wire rack and cool completely for at least 60 min before slicing.

Pumpkin Spice Sourdough Loaf by @manningherkitchen

≈ 2h15

8 servings

🌾

100 g

Sourdough starter

💧

240 ml

Filtered water

🎃

200 g

Pumpkin purée

🌾

60 g

Whole wheat flour

🌾

200 g

All purpose flour

🍞

190 g

Bread flour

🌾

3 g

Diastatic malt powder

🍦

5 ml

Vanilla

🧂

11 g

Salt

🍬

55 g

Brown sugar

🧂

11 g

Pumpkin pie spice

Preparation Steps

  1. Step 1/28

    Weigh 100 g sourdough starter and 240 ml filtered water into a large mixing bowl.

    🌾sourdough starter
    💧filtered water
    🥣large mixing bowl
    ⚖️kitchen scale

  2. Step 2/28

    Stir the starter and water until the starter is mostly dissolved.

    🌾sourdough starter
    💧filtered water
    🥣large mixing bowl
    🥄spatula

  3. Step 3/28

    Add 200 g pumpkin purée, 60 g whole wheat flour, 200 g all-purpose flour, and 190 g bread flour to the bowl.

    🎃pumpkin purée
    🌾whole wheat flour
    🌾all-purpose flour
    🍞bread flour
    🥣large mixing bowl
    ⚖️kitchen scale

  4. Step 4/28

    Add 1 tsp diastatic malt powder and 1 tsp vanilla extract if using.

    🌾diastatic malt powder
    🍦vanilla extract
    🥣large mixing bowl
    🥄measuring spoons

  5. Step 5/28

    Mix the dough with a spatula until no dry flour remains.

    🎃pumpkin purée
    🌾whole wheat flour
    🌾all-purpose flour
    🍞bread flour
    🥣large mixing bowl
    🥄spatula

  6. Step 6/28

    Knead the dough briefly by hand until it is evenly combined and free of flour clumps.

    🌾sourdough starter
    💧filtered water
    🎃pumpkin purée
    🌾whole wheat flour
    🌾all-purpose flour
    🍞bread flour
    🥣large mixing bowl

  7. Step 7/28

    Cover the bowl and rest the dough for 30 min.

    🥣large mixing bowl

  8. Step 8/28

    Sprinkle 11 g coarse sea salt evenly over the rested dough.

    🧂coarse sea salt
    🥣large mixing bowl
    ⚖️kitchen scale

  9. Step 9/28

    Perform one set of stretch-and-folds by lifting and folding each side of the dough toward the center.

    🧂coarse sea salt
    🥣large mixing bowl

  10. Step 10/28

    Cover the dough and rest it for 60 min.

    🥣large mixing bowl

  11. Step 11/28

    Divide the dough between two small mixing bowls for two smaller loaves, or keep it in one bowl for one large loaf.

    🥣large mixing bowl
    🥣small mixing bowl
    🥐dough scraper

  12. Step 12/28

    Press the dough gently to flatten it and sprinkle 55 g brown sugar over the surface.

    🍬brown sugar
    🥣large mixing bowl
    🥣small mixing bowl

  13. Step 13/28

    Sprinkle 1 1/2 tbsp pumpkin pie spice evenly over the dough.

    🧂pumpkin pie spice
    🥣large mixing bowl
    🥣small mixing bowl
    🥄measuring spoons

  14. Step 14/28

    Perform a second set of stretch-and-folds to enclose the brown sugar and pumpkin pie spice.

    🍬brown sugar
    🧂pumpkin pie spice
    🥣large mixing bowl
    🥣small mixing bowl

  15. Step 15/28

    Cover the dough and rest it for 60 min.

    🥣large mixing bowl
    🥣small mixing bowl

  16. Step 16/28

    Perform a third set of stretch-and-folds to strengthen the dough.

    🥣large mixing bowl
    🥣small mixing bowl

  17. Step 17/28

    Cover and bulk-ferment the dough until it has almost doubled in volume, about 180 min with active starter or up to 540 min with discard starter.

    🌾sourdough starter
    🥣large mixing bowl
    🥣small mixing bowl

  18. Step 18/28

    Turn the dough onto a lightly floured work surface.

    🌾all-purpose flour
    🥐dough scraper

  19. Step 19/28

    Pull the dough edges toward the center until the surface tightens.

    🥐dough scraper

  20. Step 20/28

    Flip the dough seam-side down and shape it into a loose ball.

    🥐dough scraper

  21. Step 21/28

    Cover the shaped dough and rest it for 30 min.

    🧺banneton basket

  22. Step 22/28

    Place the dough seam-side up in a floured banneton basket.

    🌾all-purpose flour
    🧺banneton basket
    🥐dough scraper

  23. Step 23/28

    Cover and proof the dough in the refrigerator for 720 min.

    🧺banneton basket

  24. Step 24/28

    Preheat the oven and Dutch oven to 450°F (230°C) for 30 min.

    🍲Dutch oven

  25. Step 25/28

    Invert the proofed dough into the hot Dutch oven and score the top.

    🍲Dutch oven
    🧺banneton basket
    🥐dough scraper

  26. Step 26/28

    Cover the Dutch oven and bake the loaf at 450°F (230°C) for 25 min.

    🍲Dutch oven

  27. Step 27/28

    Remove the lid and bake at 425°F (220°C) until deeply browned, about 20 min.

    🍲Dutch oven

  28. Step 28/28

    Transfer the baked loaf to a wire rack and cool completely for at least 60 min before slicing.

    ✨wire rack
    🍲Dutch oven

Composition

Ingredients

Types

Fermented Food, Beverage, Vegetables, Grains, Flour, Baking Ingredient, Sweetener, Spices

Ingredients

Sourdough starter, Filtered water, Pumpkin purée, Whole wheat flour, All purpose flour, Bread flour, Diastatic malt powder, Vanilla, Salt, Brown sugar, Pumpkin pie spice

Notes

Sourdough starter (active or discard is fine), Bread flour (or use 500g bread flour alone with no other flours), Diastatic malt powder (optional), Vanilla (optional), Salt (coarse sea salt)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free

Calories

260 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 53g, Dietary fiber: 3g, Total sugars: 8g, Fat: 1.2g

Nutritional Information

Minerals

Sodium: 430mg, Iron: 2.6mg, Potassium: 125mg, Magnesium: 30mg

Vitamins

Vitamin A: 275mcg RAE, Vitamin C: 1.2mg, Folate: 85mcg DFE

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

45 minutes

Overall

2 hours 15 minutes

Difficulty

Level

Hard (3/4)

Steps

28 steps

Equipments

Utensils

large mixing bowl, small mixing bowl, spatula, dough scraper, measuring spoons, kitchen scale, banneton basket, Dutch oven, wire rack

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Bread, Side Dish, Snack, Breakfast

Occasions

Thanksgiving, Autumn, Holiday Meal, Brunch

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Chewy, Crusty, Soft, Moist, Airy

Flavors

Sweet, Spiced, Tangy, Earthy, Malty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Cool completely before storing,Store in a paper bag or bread box,Keep away from direct sunlight), fridge : 7 days (Store in an airtight container,Slice only as needed to reduce drying), freezer : 90 days (Cool completely before freezing,Wrap tightly or store sliced in a freezer bag,Thaw at room temperature or toast from frozen)