Artisan Sourdough Pumpkin and Pecan Bread
This artisan sourdough pumpkin and pecan bread is full of fall flavors and sure to please the pumpkin spice lover in you! Filled with swirls of cinnamon and nutmeg with plenty of crunchy pecans, this sourdough bread is full of pumpkin flavor.
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Equipment
- 1 Dutch Oven
- 1 large bowl
- 1 banneton
- 1 lame or sharp knife
Ingredients
Wet Ingredients
- 125 g active sourdough starter ½ cup
- 250 g pumpkin puree 2¼ cups
- 150 g warm water ⅔ cup
- 40 g maple syrup 2 tbsp
Dry Ingredients
- 500 g bread flour 4 cups
- ½ tsp cinnamon
Salt Water
- 36 g warm water 3 tbsp
- 10 g salt 2 tsp
Pecan Swirl
- 60 g pecans ¾ cup
- 1 tbsp cinnamon
- ½ tsp nutmeg
Instructions
Mix The Dough
- Combine 125 g (1/2 cup) active sourdough starter, 250 g (2 1/4 cups) pumpkin puree, 150 g (2/3 cup) warm water, and 40 g (2 tbsp) maple syrup in a large bowl.
- Then, add 500 g (4 cups) bread flour and combine it with a dough whisk, making sure to mix the flour at the bottom of the bowl. Cover and let rest for 30 minutes. This allows the flour time to absorb the water.
- After 30 minutes, combine 36 g (3 tbsp) water and 10 g (2 tsp) salt in a small bowl, stirring until the salt dissolves. Pour the salty water over the bread dough and mix it in using the stretch and folds method.
Stretch And Folds
- Grab the sides of the dough and lift straight up, stretching the dough. Then fold it over onto itself, pressing it into the middle of the dough.
- Let the dough rest for 30 minutes. This completes one set of stretch and folds.
- Do a total of 3 sets of stretch and folds at 30-minute intervals. You'll notice the dough change from a shaggy, sticky dough that breaks easily as you stretch it, to a smooth, elastic dough with much less stickiness by the last fold.
Bulk Ferment or First Proof
- Cover the bowl and place it in a warm place in the kitchen for 8-12 hours or until the dough is double its starting size. The exact amount of time it takes for the dough to reach this point will depend on a few variables, but largely on how warm the dough is.
Shape
- The next morning, roughly chop 60 g (3/4 cup) pecans and combine them with 1 tbsp cinnamon and 1/2 tsp nutmeg in a small bowl.
- Next, turn the dough out onto the counter dusted with a little bit of flour. Gently stretch the sides of the dough into a round shape.
- Sprinkle half of the pecans over the dough. Fold the top of the dough 2/3 of the way down and sprinkle with half of the pecan mixture. Then, fold the bottom of the dough up to cover the folded portion and add the remaining pecans over the dough.
- Starting at one end of the dough, roll up the dough. Position the dough so that the seams are facing downward.
- Cupping your hands on the far end of the dough, gently pull it towards you, pressing it under as you pull it. This stretches the top of the dough to create some surface tension, which helps with oven spring and a taller loaf.
- Using a bench knife, lift the dough with into a parchment-lined bowl, bottom side down, or a floured banneton basket, bottom side up and cover.
Final Proof
- Let the dough rest in the bowl or banneton for one to three hours to proof, depending on the temperature of your kitchen. The dough will have risen a bit and look puffy. You may or may not see tiny pockets of air in the dough. The dough is ready to bake when it passes the finger poke test.
Retarding The Dough (Optional)
- Cover the bowl with a piece of plastic wrap or a plate or cutting board. If you are using a banneton, place it into a plastic bag to keep the dough from drying out.
- Place the dough into the fridge for as little as 4 hours, up to 16 hours.
Bake
- When you're ready to bake, preheat a Dutch oven at 450 degrees for 30 minutes.
- Remove the dough from the fridge, score the top of the dough with a lame or sharp knife, and place it into the hot Dutch oven. Quickly replace the lid and return the Dutch oven to the oven. Bake for 35 minutes. Remove the lid and bake for another 25 minutes.
- The bread is done when the top of the loaf is golden brown and the internal temperature reads 200 degrees.
Cool
- Transfer the bread from the Dutch oven to a wire rack and allow to cool to room temperature before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 2440.1kcalCarbohydrates: 425.9gProtein: 68.6gFat: 52.7gSaturated Fat: 5.6gPolyunsaturated Fat: 16.6gMonounsaturated Fat: 25.3gSodium: 3903mgPotassium: 1394.1mgFiber: 30gSugar: 36.6gVitamin A: 38978.7IUVitamin C: 11.5mgCalcium: 320mgIron: 10.3mg
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