Description
Indulge in pumpkin sourdough with a twist of spice cranberries Perfect for fall this recipe elevates your bread game Enjoy the flavor today
500g strong bread flour
200g pumpkin puree
350g water
100g active sourdough starter
10g salt
100g dried cranberries
2 tsp pumpkin spice
Combine the strong bread flour and water in a large mixing bowl until no dry bits remain.
In a separate bowl, mix the pumpkin puree with your active sourdough starter until well incorporated.
Gradually mix the pumpkin blend into the flour and water mixture.
Sprinkle the salt and pumpkin spice over the dough and knead for about 10 minutes until smooth.
Incorporate the dried cranberries during the last few minutes of kneading.
Cover the bowl with a damp cloth and let the dough rise at room temperature for 6-8 hours or until doubled.
Gently deflate the dough and shape it into a ball or loaf.
Place it into a proofing basket or bowl lined with a floured cloth for the second rise.
Preheat your oven to 450°F (232°C) about 30 minutes before baking.
Transfer the shaped dough onto parchment paper and score the top with a knife.
Place the parchment paper with the dough into a hot Dutch oven, cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes until golden brown.
Transfer the bread to a wire rack to cool for at least an hour.
- Prep Time: 30 minutes
- hours: 8
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Calories: 220 calories
- Sugar: 5 grams
- Fat: 2 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 6 grams
