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Rustic Pumpkin Sourdough Bread Recipe with Pepitas and Sage

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A comforting and rustic sourdough bread featuring moist pumpkin puree, crunchy toasted pepitas, and fresh sage for an herbaceous depth. Perfect for fall and winter breakfasts or alongside soups.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 100g (3/4 cup) whole wheat flour
  • 150g (2/3 cup) pumpkin puree (unsweetened, not pumpkin pie filling)
  • 250g (1 cup) room temperature water
  • 10g (2 tsp) fine sea salt
  • 60g (1/2 cup) raw pepitas (toasted)
  • 12 fresh sage leaves, roughly chopped
  • 1 tablespoon olive oil (optional)

Instructions

  1. Feed your sourdough starter and ensure it is active and bubbly, about 4–6 hours before starting.
  2. In a large bowl, mix 400g all-purpose flour, 100g whole wheat flour, and 10g fine sea salt.
  3. Add 150g pumpkin puree and 250g room temperature water to the dry ingredients and mix until just combined; dough will be sticky and shaggy.
  4. Incorporate 100g active sourdough starter into the dough and mix thoroughly until sticky mass forms.
  5. Cover the bowl with a damp towel or plastic wrap and let rest at room temperature for 3 hours, performing 3 sets of stretch and folds every 30 minutes during the first 1.5 hours.
  6. While dough ferments, toast 60g raw pepitas in a dry pan over medium heat for 3-4 minutes until fragrant and slightly browned. Roughly chop 12 fresh sage leaves.
  7. After bulk fermentation, gently fold toasted pepitas and sage into the dough without deflating it.
  8. Transfer dough onto a lightly floured surface and shape into a tight round loaf, tucking edges underneath.
  9. Place shaped dough seam-side up into a well-floured proofing basket or bowl lined with a clean towel.
  10. Cover and let rise for 2-3 hours at room temperature or refrigerate overnight (8-12 hours) for better flavor.
  11. Preheat oven to 475°F (245°C) with a Dutch oven and lid inside for at least 30 minutes.
  12. Carefully invert dough onto parchment paper, score the top with a sharp knife or lame.
  13. Transfer dough on parchment into the hot Dutch oven, cover, and bake for 20 minutes.
  14. Remove lid and bake for another 20-25 minutes until crust is deep golden brown and crisp.
  15. Transfer bread to a wire rack and let cool completely before slicing.

Notes

Avoid rushing bulk fermentation and proofing stages for best crumb and crust. Use wet hands and a dough scraper to handle sticky dough instead of adding extra flour. Toast pepitas for enhanced flavor but optional. Use a pan of hot water in oven if no Dutch oven is available to create steam.

Nutrition

Keywords: pumpkin sourdough bread, rustic bread, pepitas, sage, fall bread, homemade sourdough, seasonal bread, pumpkin bread, artisan bread

Find it online: https://cookluma.com/rustic-pumpkin-sourdough-bread-recipe-with-pepitas-and-sage-easy-step-by-step-guide/