Pumpkin Sourdough Bread
By From Luxembourg With Loaf · Last edited May 1, 2026
Pumpkin Sourdough Bread
By From Luxembourg With Loaf · Last edited May 1, 2026
f you've been scrolling through social media lately, you've probably noticed pumpkin-shaped breads everywhere. In today's video, I'm excited to share with you a wonderful recipe for making a delicious sourdough bread in that charming pumpkin shape. We're adding a unique twist to our bread by incorporating 10% cooked Hokkaido pumpkin, along with a sprinkle of cinnamon and nutmeg into the dough. Not only does this give the bread a lovely pumpkin hue, but it also infuses it with a festive, aromatic flavor that's perfect for the season. So, if you're eager to create a delightful and eye-catching centerpiece for your holiday table, stay tuned, because I'll be walking you through the entire process.
- Total weight
- 2,142g
- Yield
- 2units
- Unit weight
- 1071g
- Hydration
- 83%
Ingredients
Levain
198gMain Dough
2,142gProcess
Levain Preparation
Combine the flour, water, and sourdough starter. Mix thoroughly and allow to ferment at room temperature for 3–4 hours (or until doubled in size) before proceeding to the main dough.
Initial Mixing
Combine the levain, all-purpose flour, rye flour, pumpkin, water, and spices in a mixer. Mix at slow speed for 10 minutes to develop the initial structure.
Final Mixing
Add the salt to the dough. Continue mixing for an additional 5 minutes until the salt is fully incorporated and the dough is smooth.
Bulk Fermentation & Folding
Transfer the dough to an oiled container and form into a ball. Rest for 30 minutes. Perform 3 sets of coil folds at 30-minute intervals. After the final fold, allow the dough to rest undisturbed for 3–4 hours.
Dividing & Shaping
Divide the dough into portions and perform a light preshape. Final shape the dough to fit your bannetons.
Cold Proof
Place the shaped loaves into the refrigerator to proof overnight.
Scoring & Finishing
The following day, remove the loaves from the fridge. Apply cords (to create a pumpkin shape) and score as desired. After baking, remove cords and insert a cinnamon stick into the center for aesthetic presentation.
Steam
Dry Heat
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