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Easy No-Knead Pumpkin Sourdough Bread: Perfect Fall Recipe

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This no-knead pumpkin sourdough bread is a lazy baker’s dream, requiring minimal active effort for a deeply satisfying, tangy, and tender loaf with a gorgeous orange crumb. It’s perfect for fall baking and great for sourdough beginners.

Ingredients

Scale
  • 400g bread flour (about 3 1/3 cups)
  • 150g pumpkin puree (about 2/3 cup, not pumpkin pie filling)
  • 100g active sourdough starter (about 1/2 cup, bubbly and doubled)
  • 200g filtered water, room temperature (about 3/4 cup + 2 tablespoons)
  • 8g fine sea salt (about 1 1/4 teaspoons)
  • Optional: handful of toasted pepitas, 1 teaspoon pumpkin pie spice, or dried cranberries

Instructions

  1. Feed your starter 8-12 hours before mixing; it should be very active and bubbly.
  2. In a large bowl, whisk together 400g bread flour and 8g fine sea salt.
  3. In a separate bowl, whisk together 150g pumpkin puree, 200g room temperature water, and 100g active sourdough starter until mostly smooth.
  4. Pour the wet mixture into the dry ingredients and mix until no dry bits remain. The dough will be shaggy and sticky. Cover and let rest for 30 minutes (autolyse).
  5. Perform 4 sets of stretch and folds, spaced 30 minutes apart. Wet your hand slightly, stretch one side of the dough up, and fold it over the top. Rotate the bowl a quarter turn and repeat for a total of 4 stretches per set.
  6. Cover the bowl and let it bulk ferment at room temperature (70-75°F) for 4-6 hours, until the dough has roughly doubled in size, is domed, and jiggles when shaken.
  7. Lightly flour a work surface and gently turn out the dough. Shape into a loose round, tucking edges under. Let rest uncovered for 20-30 minutes.
  8. Flip the dough smooth-side down, gently stretch into a rectangle, fold top third down and bottom third up (like a letter), then roll from top to bottom, sealing the seam. Place seam-side up in a well-floured banneton or lined colander.
  9. Cover and cold proof in the refrigerator for 12-18 hours.
  10. Place a Dutch oven in the oven and preheat to 500°F (260°C) for at least 30 minutes.
  11. Carefully remove the hot Dutch oven. Flip the dough onto parchment paper, score the top with a deep slash (about 1/2 inch deep), and lower it into the pot. Cover and bake for 25 minutes.
  12. Remove the lid and bake for another 20-25 minutes, until the crust is deep amber and internal temperature reaches 205-210°F.
  13. Transfer to a wire rack and cool completely for at least 2 hours before slicing.

Notes

The dough will be stickier than standard sourdough due to pumpkin’s water content; add a tablespoon of flour during the first stretch and fold if needed. Do not skip the cold proof—it develops flavor and makes scoring easier. Cool completely to avoid a gummy crumb. Store cut-side down on a cutting board wrapped in a towel at room temperature for up to 3 days, or slice and freeze for up to 3 months.

Nutrition

Keywords: pumpkin sourdough, no-knead bread, fall baking, artisan bread, sourdough bread, pumpkin bread, easy sourdough

Find it online: https://evabake.com/easy-no-knead-pumpkin-sourdough-bread-perfect-fall-recipe/