Print

Cozy Maple Pumpkin Sourdough Bread with Whipped Maple Butter

maple pumpkin sourdough bread - featured image
Print Recipe

A forgiving, beginner-friendly sourdough bread infused with pumpkin puree, maple syrup, and warm fall spices. Perfect for toasting and slathering with homemade whipped maple butter.

Ingredients

Scale
  • 100g active sourdough starter (bubbly and doubled in size, fed 4–6 hours prior)
  • 400g bread flour (about 3 cups)
  • 100g whole wheat flour (about 3/4 cup)
  • 150g pumpkin puree (about 2/3 cup, not pumpkin pie filling)
  • 80g pure maple syrup (about 1/4 cup)
  • 225g warm water (about 1 cup, filtered if possible)
  • 10g fine sea salt (about 1 1/2 teaspoons)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional, but recommended)
  • 1/2 cup unsalted butter (1 stick, softened to room temperature, for whipped maple butter)
  • 2 tablespoons pure maple syrup (for whipped maple butter)
  • Pinch of flaky sea salt (optional, for whipped maple butter)

Instructions

  1. Mix the Dough (8:00 AM): In a large mixing bowl, combine 400g bread flour and 100g whole wheat flour. Add 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves. Whisk dry ingredients together. In a separate small bowl, whisk together 150g pumpkin puree, 80g maple syrup, and 225g warm water until smooth. Make a well in the center of the flour and pour in the pumpkin mixture along with 100g active sourdough starter. Mix with hands or a dough whisk until no dry bits…
  2. Add the Salt (8:30 AM): Sprinkle 10g fine sea salt over the dough. Wet your hands with water to prevent sticking, then dimple the salt into the dough by pinching and folding it in for 2-3 minutes. The dough will feel tighter and smoother. Cover and let rest for another 30 minutes.
  3. Stretch and Folds (9:00 AM – 11:00 AM): Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. Wet your hands, grab one side of the dough, stretch it up as far as it will go without tearing, and fold it over the top. Rotate the bowl 90 degrees and repeat 4 times per set. After the fourth set, the dough should feel smoother, more elastic, and slightly puffy. Cover and let rest for the remainder of bulk fermentation.
  4. Bulk Fermentation (11:00 AM – 2:00 PM): Let the dough rise at room temperature (70-75°F) for 3-4 hours, or until it has increased in volume by about 50% and shows bubbles on the surface. The dough should feel airy and jiggly when gently shaken.
  5. Shape the Dough (2:00 PM): Lightly flour your work surface. Gently turn out the dough. Using a bench scraper, shape it into a round boule by folding the edges into the center, then flipping it seam-side down. Cup your hands around the dough and rotate it in a circular motion to create tension. Let rest uncovered for 20 minutes (bench rest).
  6. Final Shaping and Proofing (2:20 PM): After bench rest, flip the dough seam-side up. Fold the bottom edge up to the center, then the top edge down, then the sides in. Roll it up tightly and place seam-side up in a floured banneton. Cover with a tea towel and proof at room temperature for 2 hours, or until it passes the poke test (gentle press with a floured finger springs back slowly, leaving a small indent).
  7. Preheat and Bake (4:20 PM): 30 minutes before end of proofing, place Dutch oven in oven and preheat to 475°F (245°C). When dough is ready, carefully remove hot Dutch oven. Place parchment paper over banneton, invert dough onto it, and score the top with a sharp lame (single deep slash or cross pattern). Lower dough into Dutch oven using parchment as a sling. Cover and bake for 25 minutes. Remove lid and bake for another 20-25 minutes, until crust is deep amber and internal temperature reaches 20…
  8. Cool Completely (5:10 PM): Transfer loaf to a cooling rack. Do not cut for at least 2 hours to allow interior to set.
  9. Make the Whipped Maple Butter: In a medium bowl, beat 1/2 cup softened unsalted butter with a hand mixer on medium speed until light and fluffy (about 2 minutes). Add 2 tablespoons maple syrup and a pinch of flaky sea salt, then beat for another minute until fully incorporated. Transfer to a small ramekin and refrigerate until ready to serve. Let come to room temperature for 10 minutes before spreading.

Notes

Pumpkin puree holds a lot of water; if using homemade puree, strain through cheesecloth for 30 minutes. The bread tastes even better on day two as flavors meld. Do not refrigerate; store cut-side down at room temperature for up to 3 days, or freeze for up to 3 months. For gluten-free adaptation, use a high-quality gluten-free bread flour blend with xanthan gum and bake in a loaf pan.

Nutrition

Keywords: sourdough bread, pumpkin bread, maple bread, fall bread, homemade bread, artisan bread, pumpkin sourdough, maple pumpkin bread

Find it online: https://sweetstirring.com/cozy-maple-pumpkin-sourdough-bread-with-whipped-maple-butter/