Hi guys! I posted this pumpkin sourdough small batch loaf on my TikTok the other day and it got some really good feedback! Here is the recipe! Super easy and that’s saying something because sourdough loaves used to scare me. The timing and everything just made it super stressful lol. Not this! If I can make a sourdough loaf, so can you. Enjoyyy!!
Ingredients
200 g bread flour, 125 g water, 75 g pumpkin purée (room temp), 50 g sourdough starter (fed the day before), 4 g salt (¾ tsp), 15–20 g brown sugar (1–1½ Tbsp)
For the swirl (optional):
2–3 Tbsp brown sugar 1–1½ tsp cinnamon (or pumpkin spice) 1 Tbsp melted butter (optional) I truly didn’t measure this and I actually left the butter out because I forgot it but I would add it for sure!
📌 Day Prior — Mix & Bulk
12:00 PM: Mix flour, water, pumpkin, starter, and brown sugar. Stir until shaggy; rest 30 min.
12:30 PM: Add salt, mix until smooth.
12:45–3:30 PM: Bulk ferment at room temp, covering bowl. Do 2 gentle stretch-and-folds about 45 min apart. Dough should become puffier and jiggly.
3:30 PM or later: Lightly flour counter, gently roll dough into rectangle. Brush with butter, sprinkle swirl sugar & cinnamon. Roll up seam-side down; place in floured basket or bowl.
Cover and refrigerate overnight (or proof 30–45 min & bake same day).
📌 Bake Day (next morning)
Preheat oven to 425 °F with Dutch oven inside (about 45 min). Remove dough from fridge, score the top. Bake: 20 min covered 15–20 min uncovered, until golden and hollow-sounding. Cool on rack at least 1 hr before slicing.
Tip: If you don’t want to shape the night before, you can refrigerate the dough loose after bulk, then shape, proof 45–60 min, and bake in the morning.
