Print

Cozy Pumpkin Sourdough Bread Recipe with Brown Butter and Pepitas

pumpkin sourdough bread - featured image
Print Recipe

A cozy pumpkin sourdough bread featuring nutty brown butter and crunchy pepitas, perfect for fall and comforting moments. This recipe balances flavor, texture, and aroma with manageable steps for sourdough bakers.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/3 cups) all-purpose flour
  • 100g (3/4 cup) whole wheat flour
  • 200g (about 1 cup) pumpkin puree, canned or homemade, unsweetened
  • 60g (1/4 cup) unsalted brown butter, cooled
  • 250g (1 cup) warm water
  • 2 tablespoons honey or maple syrup
  • 10g (1 3/4 teaspoons) salt
  • 50g (1/3 cup) toasted pepitas (pumpkin seeds)
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

  1. Mix the Dough (15 minutes): In a large bowl, combine all-purpose flour, whole wheat flour, cinnamon, and nutmeg. Stir in sourdough starter, pumpkin puree, cooled brown butter, honey or maple syrup, salt, and warm water. Mix until just combined; dough will be sticky and shaggy.
  2. First Rest (Bulk Fermentation) (4-6 hours): Cover the bowl with a damp cloth or plastic wrap. Let dough rest at room temperature (~70°F/21°C). Every 30 minutes for the first 2 hours, perform gentle stretch and folds to build gluten.
  3. Shape the Dough (10 minutes): Turn dough onto a lightly floured surface. Shape into a tight round loaf by folding edges underneath. Place seam side up in a floured banneton or bowl lined with a floured kitchen towel.
  4. Second Proof (Overnight or 2-3 hours): Cover and refrigerate for 8-12 hours for slow proof (preferred), or leave at room temperature for 2-3 hours until puffed but not doubled.
  5. Preheat Oven and Dutch Oven (45 minutes): Place Dutch oven with lid inside oven and preheat to 450°F (230°C) to get it very hot.
  6. Score and Bake (40-50 minutes): Flip dough onto parchment paper, seam side down. Score top with a sharp knife or lame. Sprinkle pepitas generously on top, pressing lightly. Transfer dough with parchment into hot Dutch oven, cover, and bake for 20 minutes.
  7. Finish Baking Uncovered (20-30 minutes): Remove lid and bake another 20-30 minutes until crust is dark golden and crisp. Internal temperature should reach about 205°F (96°C).
  8. Cool Completely (At least 1 hour): Transfer bread to cooling rack and let cool fully before slicing.

Notes

Do not burn the brown butter; cool it before mixing to avoid killing the starter’s yeast. Use gentle stretch and folds instead of kneading due to pumpkin’s moisture. Toast pepitas lightly before topping. If crust burns quickly, lower oven temperature or shorten uncovered bake time. Let bread cool fully before slicing to avoid gummy crumb. For dairy-free, substitute brown butter with browned coconut oil or vegan butter. If no Dutch oven, bake on pizza stone with pan of water for steam.

Nutrition

Keywords: pumpkin sourdough bread, brown butter bread, pepitas bread, fall bread recipe, sourdough pumpkin loaf, cozy bread, autumn baking

Find it online: https://leilameals.com/cozy-pumpkin-sourdough-bread-recipe-with-brown-butter-and-pepitas-easy-step-by-step-guide/