A warmly spiced autumn sourdough loaf made with real pumpkin, tart cranberries, and toasted pecans.
Yield: 1 boule
Cook: 50 minutes
Total: 3 days
Ingredients
- 100 g active sourdough starter, bubbly and doubled
- 200 g 100% pure canned pumpkin, not pumpkin pie filling
- 200 g water, plus up to 15 g reserved
- 500 g bread flour
- 12 g fine salt
- 15–20 g maple syrup or allulose
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 80 g dried cranberries
- 80 g toasted pecans
Instructions
- Prepare the pecans — Toast at 350°F for 6–8 minutes, cool completely, then chop coarsely.
- Day 1 — Whisk together the active starter, canned pumpkin, 200 g water, and maple syrup or allulose.
- Day 1 — Add the bread flour, cinnamon, and nutmeg. Mix until no dry flour remains, cover, and rest for 30 minutes.
- Day 1 — Add the salt. Work in up to 15 g reserved water only if the dough feels firm.
- Day 1 — During the first stretch-and-fold, add the cranberries and cooled pecans in several small portions.
- Day 1 — Complete three additional fold sets at approximately 30-minute intervals.
- Day 1 — Continue fermenting until the dough is aerated, elastic, and visibly expanded. Do not allow it to double.
- Day 1 — Cover and refrigerate overnight. Return the remaining mother starter to the refrigerator.
- Day 2 — Turn the cold dough onto a clean counter and gently stretch it slightly.
- Day 2 — Rest uncovered for 20 minutes, shape into a firm boule, then place seam-side up in a floured banneton. Cover and refrigerate overnight.
- Day 3 — Preheat a Dutch oven at 450°F for 45–60 minutes.
- Day 3 — Turn the cold dough onto parchment, remove exposed cranberries that could burn, and score.
- Day 3 — Bake covered for 20 minutes, then uncovered for 25–30 minutes, until deeply browned and approximately 205–208°F internally.
- Day 3 — Cool at least two hours before slicing.
Notes
Use 100% pure canned pumpkin and record the brand used. Begin with 200 g water and add reserved water only if the dough feels firm.
Tested source: Toni Deveson / Olive & Abbey kitchen-tested recipe