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Cozy Brown Butter Pumpkin Sourdough Bread

cozy brown butter pumpkin sourdough bread - featured image
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A tangy sourdough bread with the warmth of brown butter and subtle earthiness of pumpkin, perfect for fall mornings.

Ingredients

Scale
  • 113 grams (1 stick) unsalted butter
  • 100 grams (about ½ cup) active sourdough starter
  • 120 grams (½ cup) pumpkin puree
  • 400 grams (about 3 cups) bread flour
  • 100 grams (about ¾ cup) whole wheat flour
  • 200 grams (about ¾ cup plus 2 tablespoons) water, room temperature
  • 50 grams (about ¼ cup packed) brown sugar
  • 9 grams (about 1½ teaspoons) fine sea salt or kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 tablespoons pepitas (raw pumpkin seeds), optional
  • Pinch of flaky sea salt, optional

Instructions

  1. Make the brown butter: Place butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until golden brown specks form and it smells nutty, about 5-7 minutes. Remove from heat immediately and let cool to room temperature.
  2. Mix the dough: In a large bowl, combine active starter, pumpkin puree, water, and cooled brown butter. Whisk until well combined. Add bread flour, whole wheat flour, brown sugar, salt, pumpkin pie spice, and cinnamon. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
  3. Stretch and folds: Wet hands slightly. Grab one side of dough, stretch up, and fold over top. Rotate bowl a quarter turn and repeat. Do 4 stretches total (one round). Cover and rest 30 minutes. Repeat 3 more times (4 rounds total over 2 hours).
  4. Bulk fermentation: Cover bowl and let rise at room temperature (70-75°F) for 4-6 hours until puffy, with visible bubbles and about 50% increase in volume.
  5. Shape the dough: Lightly flour work surface. Turn dough out gently. Fold edges into center to form a rough ball. Flip seam-side down. Cup dough and pull toward you in circular motion to create tension. Place seam-side up in floured banneton or lined colander. Cover.
  6. Cold proof: Refrigerate banneton for 12-16 hours overnight.
  7. Bake: Place Dutch oven in oven and preheat to 475°F (245°C). Carefully remove hot Dutch oven. Turn dough out onto parchment paper. Score top with razor blade. Sprinkle with pepitas and flaky sea salt if using. Lower dough into Dutch oven using parchment. Cover and bake 25 minutes. Remove lid and bake 20-25 minutes more until deep golden brown and internal temperature reaches 200-205°F (93-96°C). Cool completely on wire rack before slicing.

Notes

Watch brown butter carefully as it can burn quickly. Let brown butter cool to room temperature before adding to starter to avoid killing fermentation. Pumpkin puree moisture varies; adjust with extra flour or water if needed. Be patient with bulk fermentation; pumpkin can slow it down. Let bread cool completely before slicing to avoid gummy texture.

Nutrition

Keywords: brown butter, pumpkin, sourdough bread, fall baking, artisan bread, sourdough

Find it online: https://grubella.com/cozy-brown-butter-pumpkin-sourdough-bread/