Ingredients
Equipment
Method
- Mix the dough: In a large bowl, whisk 100 grams plain whole milk kefir, 150 grams pumpkin puree (not pumpkin pie filling), 100 grams water, and 100 grams active sourdough starter together until smooth. Add 450 grams bread flour, 50 grams whole wheat flour, and 30 grams brown sugar. Mix until no dry flour remains. Cover and rest 30 minutes.
- Add salt and spice: Sprinkle 9 grams fine sea salt and 2 teaspoons pumpkin pie spice over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
- Stretch and fold: Do 3 sets of stretch and folds, 90 minutes apart. Turn the bowl and fold each side into the middle each time.
- Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes depending on how warm your kitchen is.
- Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
- Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
- Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade, or try a leaf pattern for a festive look.
- Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
- Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.
Notes
Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that will throw off the recipe. This dough is naturally softer and stickier than a plain sourdough because of the pumpkin, so resist the urge to add extra flour. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.