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Perfect Maple Pumpkin Sourdough Bread with Pepitas

maple pumpkin sourdough bread - featured image
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A soft, tangy sourdough bread infused with real maple syrup and pumpkin puree, topped with crunchy toasted pepitas. Perfect for fall mornings or holiday tables.

Ingredients

Scale
  • 350g bread flour (2 ¾ cups)
  • 100g active sourdough starter (½ cup)
  • 120g pumpkin puree (½ cup)
  • 80g pure maple syrup (¼ cup)
  • 28g unsalted butter, softened (2 tablespoons)
  • 100g lukewarm water (½ cup)
  • 9g fine sea salt (1 ½ teaspoons)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 60g raw pepitas (½ cup), toasted

Instructions

  1. Feed your sourdough starter 4-6 hours before mixing; it should be bubbly and pass the float test.
  2. In a large bowl, combine 100g active starter, 100g lukewarm water, and 80g maple syrup. Stir until mostly dissolved. Add 120g pumpkin puree and stir again.
  3. Add 350g bread flour, 9g salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  4. Add 28g softened unsalted butter. Squeeze and fold until fully incorporated (2-3 minutes). Cover and rest 30 minutes.
  5. Perform 4 sets of stretch and folds at 30-minute intervals. After the final set, let the dough rest undisturbed for the remainder of bulk fermentation (3-4 hours total). The dough should be puffy and have visible bubbles.
  6. Lightly flour your work surface. Turn out the dough and shape into a round using a bench scraper. Rest seam-side down for 20-30 minutes.
  7. Flip dough seam-side up, stretch into a rectangle, fold top third down and bottom third up like a letter, then roll tightly into a log. Pinch seam closed. Place seam-side up in a floured banneton.
  8. Cover and refrigerate for 12-16 hours (cold proof).
  9. Place Dutch oven in oven and preheat to 475°F (245°C) for at least 45 minutes. Remove banneton from fridge and let sit at room temperature for 20 minutes.
  10. Turn dough onto parchment paper. Brush top lightly with water or milk, then press toasted pepitas into the top. Score with a single deep slash at a 45-degree angle.
  11. Transfer dough (on parchment) into hot Dutch oven. Cover and bake 25 minutes. Remove lid and bake 20-25 minutes more until deep golden brown and internal temperature reaches 200°F (93°C).
  12. Cool on a rack for at least 2 hours before slicing.

Notes

For best flavor, let the bread rest overnight before slicing. Store cut-side down on a wooden board wrapped in a kitchen towel for 3-4 days. Freeze sliced for up to 3 months.

Nutrition

Keywords: sourdough, pumpkin, maple, pepitas, fall bread, artisan bread, fermented bread

Find it online: https://evabakery.com/perfect-maple-pumpkin-sourdough-bread-with-pepitas/