Easy Pumpkin Sourdough

Welcome to Easy Pumpkin Sourdough! I know what you’re thinking – “Easy sourdough? Those words don’t even belong in the same sentence!” But stick with me, because I promise, this isn’t your usual sourdough saga. We’re taking delicious roasted pumpkin (or pumpkin puree) and simplifying the sourdough process into something completely doable and delicious. Think cosy pumpkin, a hint of spice, and that perfect crust without the usual stress. Grab a warm drink, roll up your sleeves, and get ready for the easiest (yes, easy) sourdough experience you’ll ever bake! Let’s get into it.

Do I need a sourdough starter for this?

Yes, you will need a sourdough starter, but don’t let that scare you off! If you don’t have one already, you can either make your own (it’s easier than it sounds) or find a friend or local bakery that has some to spare. Once you’ve got your starter, this pumpkin sourdough is all downhill from there. Think of your starter as the magic behind the scenes – it’s really the only “complicated” part, and I’ll walk you through exactly how to keep it alive and happy!

Do I really need to knead? (And how much?)

Great question! For this “easy” method, we’re keeping kneading to a minimum. With sourdough, the process mostly relies on folding rather than traditional kneading. A few rounds of gentle stretch and folds during the bulk rise period will help strengthen the dough without exhausting your arms. The result? A beautifully airy loaf with a chewy, satisfying crumb. Trust me, when I said this was easy I meant it. You really just need a phone alarm and a couple of minutes in total to do your stretch and folds and then you’re done!

Can I make this if I don’t have a Dutch oven or bread oven ?

Absolutely! While a Dutch oven or bread oven does help with that beautiful crust, there are ways to work around it. You can bake on a baking stone or a baking sheet, and you can steam up your oven with a tray of hot water to create a similar effect! Your loaf may look a little different, but trust me, it’ll still taste incredible.

However if you’re planning on baking a lot and want consistent results my favourite bread oven to use is Crumble’s Bread Oven which you can find here through my affiliate link (don’t worry, there are no extra costs to you if you purchase through this link). The reason I LOVE this Crumble Bread Oven is because it gives great rise and a beautiful open crumb even when I slightly overproof my loaf like I did in this recipe…oops! You don’t need to add ice cubes – you literally just bake away!

Signs Your Dough is Ready During Bulk Fermentation:

Ah, the million-dollar question. Look for a few key signs during your bulk fermentation:

• Size Increase – The dough should increase by 30-50% of the original dough size. It doesn’t need to double exactly (this is more relevant to using yeast made breads), but it should look noticeably puffier and lighter. How quickly your dough rises will also depend on the temperature it is bulk fermenting in too. For example, my kitchen is usually more humid as I live in the sub-tropics in Australia – this means some days my bulk ferment will only take 3-4 hours in total from the moment I mix together the dough to shaping. Cooler and dryer regions can expect a much longer time frame.
• Surface Bubbles – You’ll often see small bubbles forming on the surface or around the edges of the dough, a great sign that fermentation is happening. These bubbles show that the yeast is active and producing gas, which is giving the dough its airy structure. I use a clear straight edged container for this exact reason.
• Smooth and Rounded Top – A well-fermented dough has a smooth, slightly domed top. If it still looks dense or flat, it probably needs more time.
• Jiggly Texture – Gently shake or nudge the bowl – if the dough has a slight “jiggle” or wobble, it’s ready. This jiggle shows that the gluten has developed enough strength to hold the gas bubbles created during fermentation.
• Soft, Pliable Feel – If you poke the dough gently with a floured finger, it should feel soft and elastic, but it should also spring back slowly. This means the dough has developed strength and is holding onto gas without over-expanding.

*This crumb shot shows a beautiful airy and soft inside. You will also notice a small dense line on the bottom – this is because I over-proofed my dough a little longer than I wanted when I baked this and didn’t allow my bread oven to fully heat up prior to baking like I usually would. I wanted to include this to show you my results and give you the tools before you bake yours. However – the taste was incredible on this loaf!

Why do I need to cold proof the dough overnight?

Cold proofing your sourdough overnight is all about building flavour, structure, and timing convenience. Here’s why it makes a difference:

• Boosts Flavour – Cold proofing (a slow, extended fermentation in the fridge) allows the natural yeasts and bacteria in your sourdough starter to develop more complex flavours. During this time, the dough absorbs a subtle tang and depth, while the pumpkin has a chance to mellow and infuse throughout. The result? A loaf with layers of flavour and a perfect balance between the tangy sourdough taste and cosy pumpkin vibes.
• Improves Dough Structure – The slow, cool environment of the fridge strengthens the dough’s gluten network, making it easier to handle, shape, and score. Cold fermentation also encourages a better rise in the oven (called “oven spring”), leading to that light, airy crumb with an ideal chewy texture.
• Convenience – Letting the dough rest in the fridge overnight means you’re doing the work ahead of time, so in the morning, you can go straight from fridge to oven with minimal fuss. Cold proofing is a time-saver that lets you bake fresh sourdough with your morning coffee – no need to wait around for hours of rising.
• Better Crust – Cold dough goes into the oven with more moisture on its surface, which helps create that beautiful, crackly crust. The cool environment of the fridge slows down yeast activity while letting the natural enzymes and bacteria continue working, leading to a deeply caramelised, crispy exterior.

In short, an overnight cold proof turns your dough into a flavorful, well-structured, and bake-ready beauty. It’s the secret weapon for making a loaf that tastes as good as it looks!

Why is my dough so sticky? Help!

No worries! Sticky dough is pretty common with sourdough, especially when adding moisture-rich ingredients like pumpkin. Here’s what you can do to handle it, plus some insights into why it happens:

How to Manage Sticky Dough

• Lightly Flour Your Hands and Work Surface – A small sprinkle of flour on your hands and work surface can help a lot. Don’t overdo it, though! Too much flour can toughen your dough and affect the final texture. Use just enough to keep it manageable without changing the dough’s consistency.
• Try the “Wet Hand” Technique – Instead of adding flour, dip your hands in water. Wet hands are less likely to stick to the dough and can make handling it smoother during folding or shaping. This trick also prevents you from adding extra flour, which can weigh down your loaf. This is honestly my go-to method.
• Let the Dough Rest Longer – If the dough feels extra sticky during early steps, it might just need more time for the gluten to develop. Give it a short rest (about 10-15 minutes) before working with it again. Dough often becomes less sticky as gluten builds and absorbs moisture during the resting period.
• Chill the Dough – If it’s really sticky and hard to handle, try popping the dough in the fridge for 20-30 minutes. This firms it up, making it easier to shape without adding more flour. Just keep an eye on it so it doesn’t get too cold, which could slow fermentation.

Why Is My Dough So Sticky?

• Moisture Content – Ingredients like pumpkin purée naturally add extra moisture, making the dough stickier than usual. Adjustments to hydration are often needed when adding wetter ingredients. If you’re new to sourdough, using less water than usual can help you get a feel for the right texture when adding purée or other moist ingredients. However this recipe accounts for this BUT does not account for varying pumpkin purées that you might use or how you choose to cook your pumpkin to make your own. For example – I would avoid boiling my pumpkin as this will dramatically increase the hydration percentage.
• Humidity and Temperature – Humid environments or warm kitchens can make dough feel stickier because the flour absorbs less moisture in high humidity. This is exactly what happened to me as I decided to bake this loaf during a heatwave whereas usually I have no issues. Adjusting the water down by a tablespoon or two can help if you know it’s a humid day or if your kitchen is warmer than usual. You might even try to find a cooler spot in the house.
• Underdeveloped Gluten – In the early stages of mixing, the dough is often stickier because the gluten network hasn’t formed yet. This usually improves with folding and resting, so don’t stress if it’s sticky at first – stickiness is often part of the process!
• Type of Flour – Some flours (like whole grain, rye, or low-protein flours) absorb water differently and may lead to stickier dough. If you’re using these, you might need slightly less water, or a bit more folding time, to reach that perfect consistency. I prefer to use about 90% Wallaby’s Bakers Flour and the remaining 10% is usually rye, whole wheat or spelt flour for beautiful flavour and fermentation.

Do I need to use levain or can I just use an active sourdough starter?

Great question! I want to start off by saying I like to mix it up and have success with both methods.

If your starter is well-fed, bubbly, and at its peak activity (usually within 4-6 hours of feeding), you can use it directly in your dough. This eliminates the extra step of building a levain. Make sure your starter is strong, with a nice balance of yeast and lactic acid bacteria, as it will need to provide the dough with all the rise and flavour. I find this works well if you only store your starter in the fridge for up to one week vs weeks on end.

A levain is essentially a small batch of starter made specifically for a single bake. You typically build a levain by mixing a small amount of your main starter with fresh flour and water and letting it ferment for a few hours. Creating a levain lets you control the flavour, hydration, and fermentation speed more precisely. For example, you might create a mild levain (by using a shorter fermentation time) or a more acidic one (by extending the fermentation).

In short, you can skip the levain and go straight with an active sourdough starter as long as it’s healthy and peaking. You’ll still get a great rise and wonderful flavour!

When should I start my sourdough if I want to have a freshly baked loaf the next morning?

Step 1: Feed your sourdough starter

To ensure your starter is active and ready, feed it early in the day so it has several hours to become bubbly and rise. Most starters peak within 4-6 hours, but this depends on your specific starter and room temperature. Alternatively, you can feed it before you go to sleep so it’s ready in the morning using a higher ratio (example: 1:5:5 or 1:7:7) or using a fairly standard ratio if it’s a cooler night to ensure it doesn’t peak at 3am or some awfully early time! I often do both methods I’ve listed. If I want to ensure my starter is super active after being in the fridge for a week or so I will often feed at night and feed again in the morning around 7am so that I can expect a peaked starter at close to midday.

Step 2: Mix your dough

Once your starter has reached peak activity (it should be bubbly, doubled in size, and pass the “float test”), mix it with your dough ingredients, including the pumpkin purée if you’re making this pumpkin sourdough. For me, this is approximately just before midday. Let it rest for 30 minutes (to autolyse) before you begin the bulk fermentation process.

Step 3: Bulk fermentation in the afternoon

During bulk fermentation, fold the dough every 30 minutes for the first 2-3 hours. After folding, let it rest undisturbed for the remainder of bulk fermentation. The dough should be noticeably puffier, about a 30-50% rise, and show some surface bubbles. Bulk fermentation times can vary depending on temperature, so keep an eye on those signs. I often temperature check my dough every hour as this gives me an idea of how many hours my bulk ferment will ideally take. The warmer the weather (i.e. 28-30 degrees) the fewer hours this takes (instead of 8 hours it might only take 3-5 hours). I might have well proofed dough by around 4pm, ready to shape.

Step 4: Shaping and overnight cold proof

Gently shape the dough (first shaping, rest for 30 minutes and then final shaping) and place it in a lined and floured banneton (or any bowl lined with a floured cloth). Cover it and place it in the fridge for the overnight cold proof. The cold proof slows fermentation, so it’s perfectly timed to rest and build flavour until morning.

Step 5: Pre-heat oven, score and bake

In the morning, preheat your oven and Dutch oven or bread oven (if using) to around 250°C for at least 30 minutes. Once the oven is hot, take the dough directly from the fridge, score it, and bake with the lid on (we take the lid off after 20 minutes)! The cold dough will hold its shape nicely, and you’ll get great oven spring.

Quick Summary Timeline:

• 7-8 AM: Feed starter
• 11:30-12:30 PM: Mix dough
• 1 PM: Bulk fermentation and folding
• 4-5:30 PM: Shape and cold-proof in fridge overnight
• 7-8 AM (next day): Preheat oven, bake, and enjoy!