Pumpkin Apple Sourdough Loaf
Pumpkin Apple Sourdough Loaf is a naturally leavened bread made using sourdough starter, pumpkin puree, and fresh apples. Unlike quick breads, it relies on fermentation for rise and flavor.
- Prep Time: 20
- Cook Time: 45
- Total Time: 360
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups bread flour
- 1 cup active sourdough starter
- ¾ cup pumpkin puree
- ½ cup finely chopped apple
- ¾ cup warm water
- 2 tablespoons honey or maple syrup
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Step 1: Mix the dough – In a large bowl, combine sourdough starter, pumpkin puree, water, and honey. Mix until smooth.
- Step 2: Add dry ingredients – Add flour, salt, cinnamon, and nutmeg, then mix until a rough dough forms.
- Step 3: Rest the dough – Cover and let the dough rest for 30 minutes (autolyse).
- Step 4: Add apples – Gently fold in the chopped apples, distributing them evenly.
- Step 5: Stretch and fold – Perform stretch and fold every 30 minutes for 2 hours to build structure.
- Step 6: Bulk fermentation – Cover and let the dough rise at room temperature for 4–6 hours, or until slightly puffy.
- Step 7: Shape the dough – Turn the dough onto a floured surface, shape into a round or oval loaf.
- Step 8: Final proof – Place in a proofing basket and let it rest for 1–2 hours, or refrigerate overnight for better flavor.
- Step 9: Preheat oven – Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Step 10: Bake the loaf – Transfer the dough to the hot Dutch oven, score the top, cover, and bake for 20 minutes. Remove lid and bake another 20–25 minutes until golden brown.
- Step 11: Cool before slicing – Let the loaf cool completely before slicing to set the crumb properly.
Find it online: https://gordonramsayeats.com/pumpkin-apple-sourdough-loaf/