Why You’ll Love This Recipe

• Beautiful pumpkin-shaped artisan loaf
• Crisp, crackly crust with a soft, chewy interior
• Naturally fermented for exceptional flavor
• No commercial yeast required
• Perfect for Thanksgiving and fall celebrations
• Fun baking project for sourdough enthusiasts
• Great centerpiece for holiday tables
• Freezes beautifully

Ingredients

Dough

• 100g active sourdough starter (fed and bubbly)
• 375g warm water
• 500g bread flour
• 50g whole wheat flour
• 10g fine sea salt

For Shaping

• Food-safe kitchen twine
• Rice flour for dusting
• Cinnamon stick, pretzel rod, or small wooden bread-safe stick (for the stem after baking)

Equipment

• Large mixing bowl
• Dutch oven with lid
• Banneton basket or bowl lined with a floured towel
• Bench scraper
• Kitchen scale
• Bread lame or sharp razor
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large bowl, combine the active sourdough starter and warm water until dissolved.

Add the bread flour and whole wheat flour, mixing until no dry flour remains.

Cover and let the dough rest for 30–45 minutes (autolyse).

Step 2: Add Salt

Sprinkle the salt over the dough.

Work it into the dough by squeezing and folding until fully incorporated.

Cover and rest for 20 minutes.

Step 3: Stretch and Fold

Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.

Lift one side of the dough, stretch it gently, and fold it over itself. Rotate the bowl and repeat on all four sides.

The dough will become smoother, stronger, and more elastic with each set.

Step 4: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours, or until it has increased in volume by about 50% and feels light and airy.

Fermentation time will vary depending on room temperature.

Step 5: Pre-Shape

Turn the dough onto a lightly floured surface.

Gently shape it into a loose round.

Let it rest uncovered for 20 minutes.

Step 6: Final Shape

Shape the dough into a tight boule while preserving as much air as possible.

Dust a banneton generously with rice flour.

Place the dough seam-side up into the basket.

Step 7: Cold Proof

Cover and refrigerate for 8–16 hours.

The overnight proof enhances both flavor and scoring.

Step 8: Create the Pumpkin Shape

Cut four long pieces of food-safe kitchen twine.

Arrange them in a crisscross pattern to create eight equal sections.

Carefully place the dough onto the center of the twine and tie each piece loosely around the dough. The twine should be snug enough to create ridges during baking but loose enough to allow the dough to expand.

Dust the top lightly with flour.

Step 9: Preheat the Oven

Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30–45 minutes.

Step 10: Score and Bake

Transfer the tied dough onto parchment paper.

Score a small “X” or a simple decorative cut on the top.

Carefully lower the dough into the hot Dutch oven.

Bake covered for 20 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 20–25 minutes, until the crust is deep golden brown.

Step 11: Cool and Decorate

Allow the loaf to cool completely.

Carefully cut away and remove the kitchen twine.

Insert a cinnamon stick or pretzel rod into the center to resemble a pumpkin stem if desired.

Tips for Success

• Use an active, bubbly sourdough starter for the best rise.
• Tie the twine loosely to allow room for oven spring.
• Rice flour prevents the dough from sticking during proofing.
• A cold overnight proof makes the dough easier to score and improves flavor.
• Cool the bread completely before slicing to maintain its airy crumb.

Variations

Pumpkin Spice Loaf

Add 1 teaspoon pumpkin pie spice to the dough for warm autumn flavor.

Seeded Pumpkin Bread

Top the loaf with pumpkin seeds before baking.

Whole Wheat Pumpkin Sourdough

Replace up to 30% of the bread flour with whole wheat flour for a heartier loaf.

Herb Pumpkin Bread

Mix chopped fresh rosemary and thyme into the dough for a savory twist.

Serving Suggestions

This festive loaf pairs wonderfully with:

• Salted butter or whipped honey butter
• Cream cheese
• Autumn soups and stews
• Charcuterie boards
• Roasted vegetables
• Holiday turkey dinners
• Olive oil and balsamic vinegar
• Toast with homemade jam

Storage

Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days.

Refresh slices in the toaster or warm the loaf in a 350°F (175°C) oven for 5–10 minutes.

Freezing

Wrap the whole loaf or individual slices tightly in plastic wrap and foil.

Freeze for up to 3 months.

Thaw at room temperature and reheat before serving.

Recipe Details

• Prep Time: 40 minutes
• Bulk Fermentation: 4–6 hours
• Cold Proof: 8–16 hours
• Bake Time: 40–45 minutes
• Total Time: 14–24 hours
• Yield: 1 large loaf (10–12 slices)
• Cuisine: Artisan Bread
• Difficulty: Intermediate

Nutrition (Per Slice, Approximate)

• Calories: 170
• Carbohydrates: 33g
• Protein: 6g
• Fat: 1g
• Saturated Fat: 0g
• Fiber: 2g
• Sugar: 0g
• Sodium: 260mg

Celebrate the flavors and beauty of the season with this Pumpkin Shaped Sourdough Bread. Its rustic appearance, crisp crust, and tangy, airy crumb make it an unforgettable centerpiece that’s as delicious as it is impressive. Whether you’re baking for a holiday feast or simply embracing fall baking, this artisan loaf is sure to become a cherished tradition.