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Perfectly Tangy Pumpkin Sourdough Discard Bread Recipe

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A balanced, tangy loaf that uses up your sourdough discard in the most delicious way possible. The pumpkin adds moisture and a subtle sweetness that pairs beautifully with the sourdough tang, creating a tender crumb with just the right amount of chew.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 3 cups (360g) all-purpose flour
  • 1 cup (120g) whole wheat flour
  • 1 ½ teaspoons (9g) salt
  • ¼ cup (60ml) olive oil
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 teaspoons pumpkin pie spice
  • ¼ cup (60ml) water (as needed)

Instructions

  1. Mix the Dough: In a large bowl, combine 1 cup sourdough discard, 1 cup pumpkin puree, ¼ cup olive oil, and 2 tablespoons honey. Stir until smooth. Add 3 cups all-purpose flour, 1 cup whole wheat flour, 1 ½ teaspoons salt, and 2 teaspoons pumpkin pie spice. Mix with a spatula or your hands until a shaggy dough forms. If it feels too stiff, add water 1 tablespoon at a time until it comes together. Cover the bowl with plastic wrap and let it rest for 30 minutes (autolyse).
  2. Bulk Fermentation: After the rest, perform a series of stretch and folds. Wet your hands slightly, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 times, then cover the bowl and let it rest for 30 minutes. Repeat the stretch and folds every 30 minutes for the next 2 hours (4 sets total). After the last fold, cover the bowl and let it sit at room temperature for another 2-4 hours, or until the dough has increased in size by …
  3. Shape the Loaf: Lightly flour your work surface. Turn the dough out onto the floured surface. Gently stretch it into a rectangle, then fold the top edge down to the center, the bottom edge up to the center, and then roll it into a log. Pinch the seam closed. Place the dough seam-side down and cup your hands around it, rotating it in a circular motion to create surface tension.
  4. Cold Proof: Line a bowl or a proofing basket with a floured towel. Place the shaped dough seam-side up inside. Cover with plastic wrap or a damp towel and refrigerate for 12-18 hours.
  5. Preheat the Oven: About 30 minutes before baking, place your Dutch oven (with the lid on) inside the oven and preheat to 450°F (230°C).
  6. Bake: Carefully remove the hot Dutch oven from the oven. Place a piece of parchment paper over the dough, invert the bowl, and let the dough fall onto the parchment. Score the top of the dough with a sharp knife or lame. Use the parchment paper to lift the dough into the hot Dutch oven. Put the lid on and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes, until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
  7. Cool Completely: Transfer the loaf to a wire rack and let it cool for at least 2 hours before slicing.

Notes

Don’t skip the cold proof—it develops the tangy flavor and makes the dough easier to handle. If your kitchen is above 78°F (25°C), reduce bulk fermentation time by an hour. For a vegan version, use maple syrup instead of honey. The bread is best served warm or at room temperature, and the flavor deepens after the first day.

Nutrition

Keywords: pumpkin sourdough bread, sourdough discard recipe, pumpkin bread, fall baking, sourdough bread, artisan bread, pumpkin sourdough discard bread

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