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Sliced sourdough pumpkin bread on a wooden tray with white linen.

Sourdough Discard Pumpkin Loaf

Jessica Vogl
A tasty way to use up some of your sourdough discard and combine it with savory Fall pumpkin flavors!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup warm water
  • 2 teaspoons granulated sugar
  • 2 teaspoons active dry yeast
  • 1 cup sourdough discard unfed, at room temperature
  • ¾ cup pumpkin purée
  • 2 ¾ cup bread flour
  • 1 ½ teaspoons kosher salt
  • ½ cup raw pepitas for topping

Instructions
 

Make the Dough

  • Combine the warm water and sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.
  • Add the sourdough discard, pumpkin purée, flour and salt. Mix on low until combined and a soft and slightly sticky dough forms. Transfer to a large, greased bowl and cover with plastic wrap. Let rise for 1 ½-2 hours, or until doubled in size.
  • After the first rise, deflate the dough by pulling the dough out at the edge, folding, and pressing it back into the center. Do this about 5 times to go all the way around the loaf. This will become the bottom of the loaf.
  • Spread the pepitas on a flat, clean dish towel in a roughly 8-inch square. Carefully transfer the dough seam-side up to the towel on top of the seeds. Gently rock from side to side to coat the top of the loaf with the seeds.
  • Transfer the dough by picking up the towel (seeds, dough and all) and placing the towel with dough in a new bowl for the second rise. The seam-side of the loaf is still facing up. Cover the bowl with a second clean dish towel and let rise for 1 hour, or until doubled in size.

Shape the Dough

  • Preheat the oven to 450°F with the Dutch oven inside to warm.
  • After the second rise, use the bottom towel to pick up the dough and lay it on a flat surface, seam-side up. Cut 4 pieces of kitchen twine approximately 16-18 inches long. Lay them in a star pattern, crossing in the middle of the dough.
  • Cut a piece of parchment paper to be approximately 1 inch larger than the bottom of your Dutch oven. Carefully flip the dough and strings onto the parchment paper so it is seam-side down (you will then be looking at the top of the loaf). Use the towel holding the dough to help you do this. You may need to wiggle the strings to adjust their placement (but they do not need to be perfect).
  • Pull the opposite ends of the strings together and tie in a knot. This should be touching the dough, but it does not need to be tight. Repeat with remaining strings. Cut off excess ends of string.

Bake the Bread

  • Lift the dough by the parchment paper and transfer into the warmed Dutch oven*. Spray the loaf with a few bursts of water using a spray bottle or flicking water with your hand. Cover with the lid and bake for 20 minutes. Remove the lid and bake an additional 20-25 minutes uncovered, until browned and a thick crust has formed.
  • Let cool a few minutes in the Dutch oven, then remove from parchment paper and transfer to a cooling rack. Use scissors to cut the strings and pull them away from the dough. Cool loaf fully before slicing.

Notes

*See detailed directions above about different ways to use the parchment paper to transfer the dough. 
Keyword pumpkin, pumpkin bread, sourdough, sourdough discard, sourdough starter
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