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The first rise, or bulk fermentation, is a crucial step in sourdough baking. Once you’ve mixed your pumpkin and cranberry sourdough dough, it’s time to let it rise. This phase typically lasts between 4 to 6 hours at room temperature, depending on your starter's strength and the ambient temperature.

Pumpkin & Cranberry Sourdough Loaf

Embrace the flavors of autumn with this delicious Pumpkin & Cranberry Sourdough Loaf. Combining the earthy sweetness of pumpkin and the tartness of cranberries, this loaf is perfect for cozy gatherings. Using the art of sourdough fermentation enhances both taste and nutrition. With easy-to-follow steps, you'll create a fragrant bread that's perfect with butter, cream cheese, or even toasted for breakfast. Celebrate fall with this delightful, homemade treat!
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Ingredients
  

2 cups (240g) sourdough starter (active and bubbly)

1 cup (240ml) warm water

1 cup (240g) pure pumpkin puree (canned or fresh)

3 tablespoons (45ml) honey or maple syrup

4 cups (480g) all-purpose flour

1 teaspoon (6g) sea salt

1 teaspoon (2g) ground cinnamon

½ teaspoon (1g) ground nutmeg

½ teaspoon (2g) ground ginger

1 cup (140g) dried cranberries

1 tablespoon (15g) orange zest (optional)

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, pumpkin puree, and honey or maple syrup. Whisk until well blended.

    Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sea salt, cinnamon, nutmeg, and ginger.

      Combine: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms. Add the dried cranberries and orange zest, if using, and mix until evenly distributed.

        Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it's elastic and smooth. You can also use a stand mixer with a dough hook for this step.

          First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 4-6 hours, or until it has doubled in size.

            Shape the Loaf: Once the dough has risen, gently punch it down to release the air. Transfer it to a floured surface, shape it into a round or oval loaf, and place it in a floured proofing basket or a parchment-lined baking dish.

              Second Rise: Cover the shaped loaf with a cloth and let it rise for another 1-2 hours, until puffy.

                Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a Dutch oven or baking stone inside to heat up.

                  Score and Bake: Once heated, carefully remove the Dutch oven. Gently transfer the dough into it, score the top with a sharp knife, and cover it with the lid. Bake for 30 minutes with the lid on.

                    Finish Baking: After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the loaf is golden brown and sounds hollow when tapped.

                      Cool Down: Remove the loaf from the oven and allow it to cool completely on a wire rack before slicing.

                        Enjoy: Slice and serve your delicious Pumpkin & Cranberry Sourdough Loaf with butter, cream cheese, or enjoy it plain!

                          Prep Time, Total Time, Servings: 30 minutes | 6-8 hours | 1 large loaf (12-16 slices)