1-First Step: Gather and Mix the Ingredients Start by pulling together all your ingredients on the counter for easy access this mise en place keeps things organized. Combine 475 grams all-purpose flour, 100 grams active sourdough starter, 250 grams water, 100 grams pumpkin puree, 10 grams salt, 10 grams sugar, and 1 teaspoon pumpkin spice in a large bowl. Mix until the dough forms a shaggy mass without kneading, which takes about 2-3 minutes. This step, known as autolyse, lets the flour hydrate for 30 minutes, setting the stage for better fermentation in your pumpkin sourdough bread.

2-Second Step: Perform Stretch and Folds After the autolyse, begin the stretch and fold technique to build strength in the dough. Gently stretch one section of the dough and fold it over itself, rotating the bowl and repeating for all sides this should take about 1 minute per session. Do this 4-6 times over the next two hours at 20-30 minute intervals to develop gluten. For dietary adaptations, if you’re going vegan or gluten-free, check that your flour substitute handles this step well, ensuring your pumpkin sourdough bread still rises nicely.

3-Third Step: Bulk Ferment the Dough Once the folds are done, cover the bowl and let the dough bulk ferment in a warm spot for 3-8 hours, depending on your kitchen’s temperature. Watch for the dough to double in size, which signals it’s ready this step is crucial for that tangy flavor in pumpkin sourdough bread. If adapting for low-calorie needs, note that fermentation helps break down sugars, making the bread lighter. Keep the area at around 75-80 degrees Fahrenheit for the best results.

4-Fourth Step: Shape and Refrigerate When fermentation is complete, gently shape the dough into a ball on a floured surface, tucking the edges underneath for a tight form. Place it seam-side up in a banneton or lined bowl, then cover and refrigerate overnight in a plastic bag for about 8-12 hours. This retarding step enhances flavor and makes the dough easier to handle, plus it’s a great fit for busy schedules, like those of working professionals. For vegan tweaks, ensure all tools are clean and free of residues.

5-Fifth Step: Preheat and Prepare for Baking The next morning, preheat your cast iron Dutch oven to 500 degrees Fahrenheit for at least 30 minutes to get a good oven spring. Meanwhile, arrange four 20-inch food-grade cotton strings in a crisscross pattern on parchment paper to form the pumpkin shape. Place the cold dough top side down on the strings and tie them to create eight even sections this is where the fun shaping happens for your pumpkin sourdough bread.

6-Final Step: Bake and Cool Carefully transfer the prepared dough into the hot Dutch oven and bake at 450 degrees Fahrenheit for 20 minutes with the lid on, then another 20 minutes with the lid off for a golden crust. Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing, which takes about 1-2 hours. For serving, slice and enjoy with butter or as part of a fall meal; if making gluten-free adaptations, the cooling time helps set the texture. This step ensures your pumpkin sourdough bread is ready for celebrations, with each loaf offering around 159 calories per serving. (Word count for this section: 652)