Can I use a store-bought sourdough starter for this recipe?

Yes, you can use a store-bought sourdough starter, but ensure it’s active and bubbly before incorporating it into the dough. If you’re using a freshly purchased starter, feed it 7-8 hours before starting the recipe to ensure it has enough rise.

Can I skip the cold fermentation process?

While it’s possible to skip cold fermentation, doing so enhances the flavor and texture of the bread. The longer fermentation time allows for a deeper, more complex flavor, so it’s worth the extra time.

How can I tell when the bread is fully baked?

To ensure the bread is fully baked, tap the bottom of the loaf. It should sound hollow. Alternatively, you can check the internal temperature, which should be between 200°F and 210°F (93°C to 99°C).

Easy Cinnamon Swirl Pumpkin Sourdough Bread

Description

Cinnamon Swirl Pumpkin Sourdough Bread is a perfect fall recipe combining the tangy flavor of sourdough with the sweetness of pumpkin and a delightful cinnamon swirl. This bread is soft, moist, and perfect for breakfast, brunch, or a cozy treat on a cool autumn day.

Ingredients

Scale

80g levain (fed sourdough starter)
200g filtered water
375g bread flour
100g pumpkin puree
50g brown sugar
10g salt
2g pumpkin pie spice
Ground cinnamon for swirl

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Instructions

Feed your sourdough starter 7-8 hours before starting the dough, allowing it to activate and become bubbly.
Mix the levain, water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice in a large bowl. Let the dough rest for 30 minutes (autolyse).
Perform 4 sets of stretch and folds every 30 minutes for 2 hours. Afterward, let the dough rest for another 3-4 hours to rise until it has increased by 50%.
Turn the dough out onto a floured surface, roll it into a rectangle, and spread cinnamon evenly over it. Roll the dough tightly to form a loaf.
Place the dough in a proofing basket, cover it, and refrigerate overnight for cold fermentation.
The next day, preheat your oven to 480°F (250°C). Score the top of the loaf and bake for 20 minutes with the lid on, then reduce the temperature to 450°F (230°C) and bake for another 20 minutes.
Let the bread cool completely before slicing. Serve with butter and a sprinkle of flaky sea salt for added flavor.

Notes

Ensure your sourdough starter is well-fed and active for the best results.
The cold fermentation step enhances the flavor of the bread, so don’t skip it.
If the dough feels too wet, add a bit of flour to adjust the consistency.
Score the bread before baking to ensure it expands properly and creates a beautiful crust.
Store the bread in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 8g
Sodium: 210mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg