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Pumpkin Sourdough

Roasted Pumpkin Sourdough Bread with Pasta Madre

1766kcal
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Prep 30 minutes
Cook 35 minutes
Bulk Fermentation 4 hours
Total 22 hours 35 minutes
A soft, golden-orange sourdough loaf enriched with real roasted pumpkin and leavened with a high percentage (50%) of active pasta madre (stiff starter). Featuring a single stretch-and-fold method and a gradual water addition (bassinage), this loaf bakes up with a light crumb and a crunchy pumpkin seed crust.
Servings 1 loaf
Cuisine Italian / Artisanal Sourdough

Ingredients

Main Dough
  • 350 g Strong bread flour (~13% protein, 100%)
  • 175 g Active pasta madre / stiff sourdough starter (50%)
  • 87.5 g Roasted pumpkin (cooled, 25%)
  • 210 g Water (initial mix)
  • 60 g Additional water (for bassinage, added gradually during mixing)
  • 7 g Baking salt (2%)
Coating & Topping
  • Pumpkin seeds (for coating the crust)

Equipment

  • Digital Kitchen Scale
  • Stand Mixer or Spiral Mixer (recommended for stiff pasta madre)
  • Baking Steel
  • Lightweight Baking Shell (or Dutch oven)
  • Proofing Basket (Banneton)
  • Scoring Lame or Razor Blade

Method

Roast the Pumpkin
  1. Preheat oven to 180°C / 356°F. Roast whole or cut pumpkin pieces until completely tender (~2 hours for whole, shorter for pieces).
  2. Scoop out flesh, weigh 87.5 g, and allow it to cool completely (refrigerate if needed to prevent warming the dough).
Mix the Dough & Bassinage
  1. Add 350 g bread flour, 175 g pasta madre, 87.5 g cooled roasted pumpkin, and 210 g initial water to the mixer bowl. Mix on low speed until combined and strong gluten structure begins to build.
  2. Gradually add up to 60 g additional water a small amount at a time (bassinage), letting the dough absorb each addition before adding more.
  3. Add 7 g salt during this stage. Stop adding water if the dough begins to lose strength or structure.
Warm Bulk Fermentation & Single Fold
  1. Transfer dough to a straight-sided container, cover, and ferment at 26°C / 79°F for ~4 hours.
  2. Perform only 1 stretch-and-fold during the early part of bulk fermentation to reinforce structure, then leave undisturbed for the remainder of the 4 hours until light, aerated, and expanded in volume.
Shape & Cold Proof
  1. Gently turn dough onto a work surface and shape into a boule or batard (roll in pumpkin seeds for coating).
  2. Place into a lined banneton, cover, and cold-proof in the refrigerator at 4°C / 39°F for ~18 hours.
Bake
  1. Preheat oven with a baking steel inside to 500°F / 260°C.
  2. Turn chilled dough onto parchment paper and score with a lame. Slide onto the hot baking steel and cover with a cold baking shell.
  3. Bake covered at 500°F / 260°C for 15 minutes.
  4. Remove baking shell, reduce temperature to 450°F / 232°C, and bake uncovered for ~20 minutes until the crust is deeply golden brown.
  5. Cool completely on a wire rack before slicing.

Nutrition

Calories1766kcalCarbohydrates267gProtein68gFat49gSaturated Fat8gPolyunsaturated Fat20gMonounsaturated Fat14gTrans Fat0.04gSodium2958mgPotassium1040mgFiber14gSugar2gVitamin A14IUVitamin C2mgCalcium108mgIron10mg

Notes

  • Bassinage & Water Control: Do not automatically force the full additional 60 g of water into the dough. Pumpkin moisture varies significantly; stop adding water if the dough becomes loose.
  • Why Pasta Madre? The 50% pasta madre inoculation drives a fast 4-hour warm bulk fermentation at 79°F while delivering a mild, balanced acidity.
  • Mixer Recommendation: Stiff pasta madre is dense and firm; using a mixer ensures even distribution and gluten development without tearing the dough by hand.

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