Ingredients

For the Dough

500g bread flour
350g water, room temperature
100g active sourdough starter
10g fine sea salt

For Shaping

4 long pieces food-safe baker’s twine (about 30 inches each)
1 tablespoon olive oil (for coating twine)

For Decoration

1 cinnamon stick or pretzel rod (pumpkin stem)
Rice flour for dusting

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–6 hours before baking.

The starter should be bubbly, active, and doubled in size before use.

Step 2: Mix the Dough

In a large bowl, combine:

Water
Active sourdough starter

Mix until dissolved.

Add bread flour and stir until no dry flour remains.

Cover and let rest for 45 minutes (autolyse).

Step 3: Add Salt

Sprinkle salt over the dough.

Mix thoroughly until incorporated.

Cover and rest for 30 minutes.

Step 4: Stretch and Fold

Perform 4 sets of stretch and folds every 30 minutes.

To do this:

Grab one side of the dough.
Stretch upward.
Fold over the center.
Rotate the bowl and repeat.

The dough should become smoother and stronger after each set.

Step 5: Bulk Fermentation

Cover and allow the dough to ferment at room temperature until it increases by about 50%.

Depending on temperature, this typically takes 4–6 hours.

Step 6: Prepare the Twine

Cut four pieces of baker’s twine.

Lightly coat each piece with olive oil to prevent sticking during baking.

Lay the twine on a work surface in a crisscross pattern, creating eight equal sections like spokes on a wheel.

Step 7: Shape the Loaf

Turn the dough onto a lightly floured surface.

Shape into a tight round boule.

Carefully place the dough seam-side up in the center of the prepared twine arrangement.

Bring the ends of the twine up around the dough and loosely tie them together at the top.

Important: Leave enough slack to allow the dough to expand during proofing and baking.

Step 8: Cold Proof

Transfer the tied dough into a floured banneton or bowl.

Cover and refrigerate for 8–12 hours.

Step 9: Preheat the Oven

Place a Dutch oven in the oven.

Preheat to 475°F (245°C) for at least 45 minutes.

Step 10: Bake

Carefully turn the dough onto parchment paper.

Dust lightly with rice flour if desired.

Transfer the dough into the hot Dutch oven.

Bake covered for 25 minutes.

Reduce the temperature to 450°F (230°C).

Remove the lid and bake for another 20 minutes until deeply golden brown.

The loaf should reach an internal temperature of approximately 208°F (98°C).

Step 11: Cool and Remove Twine

Allow the bread to cool completely on a wire rack.

Once cool, carefully cut and remove the baker’s twine.

The loaf should now display beautiful pumpkin-like ridges.

Step 12: Add the Stem

Insert a cinnamon stick or pretzel rod into the center of the loaf to create a pumpkin stem.

Serve immediately or use as a decorative centerpiece before slicing.

Expert Tips for Success

Don’t Tie the Twine Too Tight

The dough needs room to expand. Tight twine can cut too deeply into the loaf.

Use Rice Flour

Rice flour helps prevent sticking and creates a beautiful artisan finish.

Cold Proof Overnight

A long cold fermentation improves flavor and makes scoring easier.

Use Fresh Starter

An active starter ensures a strong rise and open crumb.

Let the Bread Cool Completely

Cutting too soon can result in a gummy interior.

Optional Flavor Variations

Cinnamon Pumpkin Loaf

Add 1 teaspoon cinnamon and 1 tablespoon maple syrup to the dough.

Herb Pumpkin Bread

Mix in rosemary, thyme, and sage for a savory autumn loaf.

Cheese Pumpkin Bread

Fold in shredded sharp cheddar cheese before fermentation.

Roasted Garlic Pumpkin Bread

Add roasted garlic cloves during shaping.

Whole Wheat Pumpkin Loaf

Replace 20% of the bread flour with whole wheat flour.

Serving Suggestions

Serve with:

Whipped butter
Honey
Pumpkin butter
Apple butter
Soup and stew
Charcuterie boards
Holiday dinners
Cheese platters

Storage

Room Temperature

Store in a bread bag for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze sliced bread for up to 3 months.

Why You’ll Love This Recipe

Beautiful pumpkin-shaped presentation
Perfect fall and Thanksgiving centerpiece
Crisp artisan crust
Soft and chewy sourdough crumb
Fun baking project for special occasions
Naturally fermented flavor
Impresses guests with minimal extra effort