Print

Cozy Pumpkin Spice Sourdough with Maple Butter

pumpkin spice sourdough with maple butter - featured image
Print Recipe

A tangy, tender sourdough loaf infused with pumpkin and warm fall spices, served with a rich maple butter. This easy, crowd-pleasing recipe is perfect for cozy mornings and holiday gatherings.

Ingredients

Scale
  • 100g active sourdough starter
  • 400g bread flour
  • 100g whole wheat flour
  • 200g pumpkin puree
  • 100g water (lukewarm, about 80°F)
  • 50g maple syrup
  • 40g unsalted butter (softened)
  • 10g fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 113g unsalted butter (1 stick, softened, for maple butter)
  • 30ml maple syrup (for maple butter)
  • Pinch of flaky sea salt (for maple butter)

Instructions

  1. Mix the Dough (8:00 AM): In a large bowl, combine the active sourdough starter, pumpkin puree, water, and maple syrup. Stir until it looks like a thick, orange-tinted slurry. Add the bread flour, whole wheat flour, pumpkin pie spice, and cinnamon. Mix with your hands or a dough whisk until no dry flour remains. It will be shaggy and sticky—that’s normal. Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse).
  2. Add Salt and Butter (8:30 AM): Sprinkle the salt over the dough. Add the softened butter in small pieces. Use a wet hand to pinch and fold the dough over itself a few times until the butter and salt are incorporated. The dough will feel slippery at first, but keep going. It should come together in about 2-3 minutes. Cover and rest for 30 minutes.
  3. Stretch and Folds (9:00 AM – 11:00 AM): Over the next 2 hours, perform 4 sets of stretch and folds, 30 minutes apart. To do this: wet your hand, grab one side of the dough, stretch it up as high as it will go without tearing, and fold it over the top. Rotate the bowl 90 degrees and repeat for all four sides. After each set, the dough will feel stronger and smoother.
  4. Bulk Fermentation (11:00 AM – 2:00 PM): Cover the bowl and let the dough rise at room temperature (about 70-75°F) for 3-4 hours. The dough should increase in volume by about 50%, and you’ll see small bubbles on the surface and sides of the bowl. It should feel puffy and jiggly when you gently shake the bowl.
  5. Shape the Dough (2:00 PM): Lightly flour your work surface. Turn the dough out gently. With floured hands, fold the edges of the dough into the center to form a round boule. Flip it over so the seam is on the bottom. Gently cup the dough and drag it toward you on the counter to create tension on the surface. Place the dough seam-side up into your floured banneton or lined bowl.
  6. Cold Proof (2:30 PM – Next Morning): Cover the banneton with a plastic bag or a shower cap and place it in the refrigerator. Let it cold proof for 12-18 hours.
  7. Bake the Loaf (Next Morning, 8:00 AM): Place your dutch oven in the oven and preheat to 500°F (260°C) for at least 30 minutes. Carefully remove the hot dutch oven. Turn your dough out onto a piece of parchment paper. Score the top with a sharp knife or lame—a simple cross or a single deep slash about 1/2 inch deep. Use the parchment paper as a sling to lower the dough into the hot dutch oven. Put the lid on and bake for 20 minutes. Remove the lid, reduce the oven temperature to 450°F (230°C), an…
  8. Make the Maple Butter (While Bread Cools): In a small bowl, combine the softened butter, maple syrup, and a pinch of flaky sea salt. Mix with a fork or a small whisk until smooth and creamy. Taste and adjust.
  9. Cool and Serve: Transfer the baked loaf to a wire rack. Let it cool for at least 1 hour before slicing. When ready, slice thick, toast lightly if you want, and slather with the maple butter.

Notes

For best results, use an active sourdough starter that doubles in volume within 4-6 hours of feeding. The cold proof is essential for flavor and easy scoring. If you don’t have a dutch oven, bake on a preheated baking sheet with a metal bowl inverted over it. The maple butter can be made up to a week ahead and stored in the fridge.

Nutrition

Keywords: pumpkin spice sourdough, maple butter, fall bread, sourdough bread, pumpkin bread, easy sourdough recipe

Find it online: https://elaraeats.com/cozy-pumpkin-spice-sourdough-with-maple-butter-recipe/