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Best Easy Homemade Pumpkin Sourdough Discard Bread

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This pumpkin sourdough discard bread is soft, tangy, and perfectly spiced for fall. It uses unfed sourdough discard and pumpkin puree to create a tender loaf with a crispy crust, no commercial yeast required.

Ingredients

Scale
  • 400g all-purpose flour (about 3 cups)
  • 2 teaspoons pumpkin pie spice
  • 8g fine sea salt (about 1½ teaspoons)
  • 200g sourdough discard (about 1 cup)
  • 200g pumpkin puree (about ¾ cup)
  • 100g lukewarm water (about ⅓ cup plus 1 tablespoon)
  • Optional: ¼ cup toasted pepitas or dried cranberries

Instructions

  1. In a large mixing bowl, whisk together 400g all-purpose flour, 2 teaspoons pumpkin pie spice, and 8g salt.
  2. In a separate bowl, mix 200g sourdough discard, 200g pumpkin puree, and 100g lukewarm water until mostly combined.
  3. Pour the wet mixture into the dry ingredients and mix until no dry flour remains. The dough will be shaggy and sticky. Cover and let rest for 30 minutes (autolyse).
  4. Perform stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do 4 stretches, cover, wait 15 minutes, then repeat another round of 4 stretches. The dough should feel smoother.
  5. Cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, until it has risen by about 50% and has small bubbles on the surface.
  6. Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf without deflating it too much.
  7. Place the dough seam-side up in a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for 8-12 hours (cold proof).
  8. Place a Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes.
  9. Remove the dough from the fridge. Flip it onto a piece of parchment paper. Score the top with a razor blade or sharp knife.
  10. Carefully place the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
  11. 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).
  12. Let the bread cool on a wire rack for at least 1 hour before slicing.

Notes

Don’t skip the cold proof—it develops flavor and structure. The dough will be sticky due to the pumpkin; resist adding extra flour. Use wet hands for stretch and folds. For best results, mix the dough in the evening, let it bulk ferment, shape, and cold proof overnight, then bake in the morning. Always score the dough to control expansion.

Nutrition

Keywords: pumpkin sourdough bread, sourdough discard recipe, pumpkin bread, fall baking, sourdough bread, no yeast bread, vegan bread

Find it online: https://oracooks.com/best-easy-homemade-pumpkin-sourdough-discard-bread-2/