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Cozy Pumpkin Sourdough Bread with Easy Sage Butter

pumpkin sourdough bread - featured image
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A tender, pillowy pumpkin sourdough loaf with a subtle sweetness and a deep amber crust, paired with a nutty, herbaceous sage butter that makes every slice irresistible.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly, at its peak)
  • 400g bread flour
  • 100g whole wheat flour
  • 200g pumpkin puree (100% pure, not pumpkin pie filling)
  • 150g water (room temperature)
  • 10g fine sea salt
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon brown sugar (optional)
  • 4 tablespoons unsalted butter (European-style recommended)
  • 8–10 fresh sage leaves
  • Flaky sea salt (for finishing)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine active sourdough starter, pumpkin puree, and water. Stir until the starter is mostly dissolved. Add bread flour, whole wheat flour, pumpkin pie spice, brown sugar (if using), and salt. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
  2. Stretch and Folds: Wet your hands slightly. Grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do 4 stretches (one full rotation). Cover and rest for 30 minutes. Repeat this process 3 more times (total of 4 sets over 2 hours).
  3. Bulk Fermentation: Let the dough ferment at room temperature for 2-4 hours (depending on kitchen temperature) until it looks puffy, has bubbles on the surface, and has increased in volume by about 50%.
  4. Shape and Cold Proof: Lightly flour your work surface. Turn the dough out gently and shape into a round or oval boule. Place seam-side up into a floured banneton or lined bowl. Cover tightly and refrigerate overnight (8-12 hours).
  5. Bake: Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes. Remove dough from fridge, turn out onto parchment paper, and score the top. Carefully place parchment and dough into the hot Dutch oven. Cover and bake for 25 minutes. Remove lid and bake for another 20-25 minutes until deep golden brown and internal temperature reaches 200-205°F (93°C). Cool completely on a wire rack (at least 2 hours).
  6. Make Sage Butter: While bread cools, melt butter in a small saucepan over medium heat. Add sage leaves and cook, swirling occasionally, until butter turns golden brown and smells nutty and sage leaves are crispy (3-4 minutes). Remove from heat. Serve warm bread with sage butter drizzled over top and a sprinkle of flaky sea salt.

Notes

Watch hydration carefully—pumpkin puree varies in moisture. Start with recommended water and add extra flour if dough is excessively sticky. Don’t skip the cold proof; it develops flavor and makes dough easier to handle. Preheat Dutch oven thoroughly for best oven spring. Use a thermometer to check doneness (200-205°F). Let bread cool completely before slicing to avoid gummy texture. Toast for maximum enjoyment.

Nutrition

Keywords: pumpkin sourdough, sourdough bread, pumpkin bread, sage butter, fall baking, artisan bread, homemade bread, sourdough recipe

Find it online: https://pokirecipes.com/cozy-pumpkin-sourdough-bread-with-easy-sage-butter/