Name: Sourdough Pumpkin Apple Bread with Cinnamon and Pecans
Prep time: 30 min
Cook time: 60 min
Total time: 780 min
Ingredients: 500 grams 500 grams organic bread flour (Use organic for best results.); 300 grams 300 grams water (Approximately 1 ¼ cups.); 100 grams 100 grams sourdough starter (About ½ cup.); 10 grams 10 grams sea salt (About 2 teaspoons.); 40 grams 40 grams maple syrup (About 2 tablespoons + 2 teaspoons.); 3 tablespoons 3 tablespoons pecans, crushed (Approximately 45 grams.); 30 grams 30 grams pumpkin puree, strained (About 2 tablespoons.); 1 small 1 small apple, fresh, minced (About 1 medium apple.); 2 teaspoons 2 teaspoons cinnamon

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Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a delightful combination of flavors that captures the essence of fall. This moist, aromatic bread, enriched with the natural sweetness of pumpkin and apple and the crunch of pecans, makes for an irresistible treat. Perfect for breakfast, a snack, or as a festive addition to your holiday table, this recipe will warm your kitchen and delight your taste buds.

Ingredients

500 grams organic bread flour (4 cups)
300 grams water (1 ¼ cups)
100 grams sourdough starter (½ cup)
10 grams sea salt (2 teaspoons)
40 grams maple syrup (2 tablespoons + 2 teaspoons)
3 tablespoons pecans, crushed (approximately 45 grams)
30 grams pumpkin puree, strained (2 tablespoons)
1 small apple, fresh, minced (about 1 medium apple)
2 teaspoons cinnamon

Directions

It’s best to start the sourdough process before 9 am so you have enough time. Please check the notes section of this recipe for tips.

In a large bowl, combine the sourdough starter, organic bread flour, maple syrup, and water.
Knead the ingredients together until a uniform dough ball forms.
Let the dough rest for 45 minutes.
Wet your hands, and spray the dough with your water bottle. Sprinkle the sea salt over the dough, then knead it into the dough. Let it rest for an additional 30 minutes.
Using a spray bottle filled with water, mist your clean countertop. Wet your hands and the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside really well, leaving it wet.
Stretch and fold the dough: Stretch the top of the dough over the bottom, side over side, and bottom over top.
Place the dough back in the bowl with the seam side down and let it rest for 30 minutes.
Repeat the misting, turning out, and stretching and folding process twice more, allowing the dough to rest for 1 to 2 hours each time between folds.
Clean and dry your working surface. Sprinkle flour on the counter and coat your hands with flour. Gently flip the dough onto the floured surface so that it is seam side up.
Gently stretch out the dough, fold it again using side over side and top over bottom. Then flip the dough so that the seam side is down.
Allow the dough to rest on the counter, sprinkled with flour, and cover with a tea towel for 1 hour.
Give the dough one final stretch and fold, similar to the previous steps, then shape it into a circular loaf.
Coat a proofing basket or bowl with a generous amount of flour to prevent sticking. Place your dough smooth side down, seam side up, into the basket.
Cover and place the basket in the fridge overnight for 8-12 hours.
After the resting period, preheat your Dutch oven and its lid in the oven to 450°F (230°C).
Once preheated, carefully remove the Dutch oven, placing the lid aside.
Cut a large square of parchment paper and turn your dough out onto the paper seam side down.
Score the dough with a sharp knife or a scoring tool.
Lift the parchment paper by its corners and gently place your dough into the hot Dutch oven.
Cover with the lid and bake for 35 minutes at 450°F (230°C).
After 35 minutes, remove the lid and continue baking for an additional 20-30 minutes until golden brown.
Carefully remove the finished loaf from the Dutch oven and allow it to cool on a wire rack for at least 1 hour before slicing.

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 12-14 hours (including resting time)
Servings: 12 slices
Nutrition Info (per slice): Approx. 150 calories, 3g protein, 30g carbs, 2g fats

How to Serve

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is delightful on its own or accompanied by a spread of butter or cream cheese. For an added treat, serve it warm with a drizzle of maple syrup or honey. This bread pairs beautifully with a hot cup of coffee, tea, or cider, making it an excellent choice for breakfast or an afternoon snack.

FAQs

Q: Can I use all-purpose flour instead of bread flour?
A: While you can use all-purpose flour, bread flour gives the loaf more structure and chewiness due to its higher protein content.

Q: How do I know if my sourdough starter is active?
A: Your sourdough starter should be bubbly and double in size within 4 to 6 hours after feeding. If it passes this test, it’s active and ready to use.

Q: Can I add nuts or dried fruits to this recipe?
A: Absolutely! Feel free to add additional nuts or dried fruits like cranberries for extra flavor and texture. Just be sure to adjust the quantity of fillings accordingly.