Print

Cozy Pumpkin Sourdough Bread Recipe with Easy Maple Butter Glaze

pumpkin sourdough bread - featured image
Print Recipe

A comforting autumnal sourdough bread infused with pumpkin puree and finished with a silky maple butter glaze, perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 150g (5 1/4 oz) active sourdough starter (100% hydration)
  • 350g (2 3/4 cups) all-purpose flour, unbleached
  • 50g (1/2 cup) whole wheat flour
  • 120g (1/2 cup) pure pumpkin puree (canned or fresh)
  • 180ml (3/4 cup) warm water (~75°F / 24°C)
  • 25g (2 tbsp) brown sugar
  • 8g (1 1/2 tsp) salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 60g (1/4 cup) unsalted butter, softened
  • 45ml (3 tbsp) pure maple syrup
  • A pinch of sea salt

Instructions

  1. Feed your sourdough starter about 6-8 hours before baking so it’s bubbly and active. You’ll need 150g (5 1/4 oz) of starter for this recipe.
  2. In a large bowl, combine 350g (2 3/4 cups) all-purpose flour, 50g (1/2 cup) whole wheat flour, 1 tsp cinnamon, and 1/4 tsp nutmeg.
  3. In a separate container, whisk together 120g (1/2 cup) pumpkin puree, 180ml (3/4 cup) warm water, 25g (2 tbsp) brown sugar, and the sourdough starter.
  4. Pour the wet mixture into the flour mixture and stir until just combined. The dough will look shaggy and sticky.
  5. Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse).
  6. Sprinkle 8g (1 1/2 tsp) salt over the dough and mix it in by folding and pinching the dough inside the bowl (wet your hands to help).
  7. Over the next 3-4 hours at room temperature (~70°F / 21°C), perform 4 sets of stretch and folds every 30 minutes: grab one side of the dough, stretch it gently upward, fold it over the rest of the dough, then rotate the bowl and repeat on all four sides.
  8. Turn the dough out onto a lightly floured surface and shape it into a tight round loaf by folding edges toward the center, then flip it seam-side down.
  9. Place the shaped dough into a well-floured banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8-12 hours) for a slow, cold proof.
  10. Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
  11. Carefully transfer the dough onto parchment paper, score the top with a sharp knife or razor blade, and place it inside the Dutch oven.
  12. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until deep golden brown and crusty.
  13. Let the bread cool on a wire rack for at least 1 hour.
  14. While cooling, mix 60g (1/4 cup) softened unsalted butter, 45ml (3 tbsp) maple syrup, and a pinch of sea salt until smooth.
  15. Brush the maple butter glaze generously over the warm loaf for a shiny, sweet finish.

Notes

If dough feels too sticky when shaping, lightly wet your hands or surface instead of adding extra flour to keep crumb tender. Scoring the bread about 1/4-inch deep helps it open nicely during baking. Baking in a preheated Dutch oven traps steam for a crackly crust; if unavailable, use a pan of hot water in the oven to create steam. Use softened (not melted) butter for the glaze for best texture. Store bread wrapped at room temperature up to 3 days or freeze slices up to 3 months.

Nutrition

Keywords: pumpkin sourdough bread, maple butter glaze, autumn bread, sourdough recipe, fall baking, cozy bread, homemade bread

Find it online: https://milacook.com/cozy-pumpkin-sourdough-bread-recipe-with-easy-maple-butter-glaze/