How to Make a Pumpkin-Shaped Sourdough Beginner Friendly)

Why You’ll Love This Pumpkin Sourdough

• 🎃 It’s festive and fun. Shaped like a pumpkin, this loaf is perfect for fall holidays, parties, or even just cozy family dinners.  

• 💛 Beginner-friendly. The step-by-step instructions make it possible even if this is your very first sourdough bake.  

• 🍞 Still delicious sourdough. It’s not just about the look, you still get that chewy, tangy, golden-crusted bread we all love.  

• ✨ A showstopper centerpiece. Bring this to Thanksgiving or a fall gathering, and you won’t leave without someone asking, “How did you make that?!”  

• 🌱 Flexible recipe. Add pumpkin purée for extra flavor and color, or leave it as classic sourdough and just shape it like a pumpkin. 

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Ingredients You Need

Here you’ll list your sourdough starter items, flour, water, salt, and maybe extra like butter or pumpkin purée (if you are incorporating real pumpkin), or maybe coloring (natural). Also, any special tools.

Ingredients

• 500g bread flour  

• 350g water, room temperature  

• 100g active bubbly sourdough starter  

• 10g fine sea salt  

• (Optional) 100g pumpkin purée for color/flavor – drain well so it isn’t too wet  

• Rice flour for dusting  

• Kitchen twine (food-safe, cotton)

Equipment

• Mixing bowl  

• Kitchen scale (my favorite one)  

• Dough scraper  

• Proofing basket / banneton  

• Dutch oven  

• Lame or sharp razor (scoring tool)  

• Parchment paper 

Step-by-Step with Timeline 

Step 1: Feed Your Starter (Day 1, 6:30 AM)

Feed your sourdough starter so it’s bubbly and active by mid-morning. This will be the strength behind your pumpkin bread.

• Place starter in a warm spot (75–78°F is perfect).  

• It should double or triple in 2–3 hours.

Step 2: Mix the Dough (9:30 AM)

In a large mixing bowl:

• Add 500g bread flour and 300g water. Mix until shaggy.  

• Cover and let rest 30 minutes (this is the autolyze step, which hydrates the flour).

Step 3: Add Starter + Salt (10:00 AM)

• Add 100g bubbly starter and 10g salt.  

• Mix well with your hands until incorporated. The dough will be sticky — that’s normal!  

Step 4: Stretch & Folds (10:00 AM – 11:00 AM)

To build gluten strength:

• Wet your hands. Grab one side of the dough, stretch it up, and fold it over.  

• Rotate bowl 90°, repeat. Do 4 folds = 1 set.  

• Rest dough 30 minutes, covered.  

Repeat this 3 times total:

• 1st fold set: 10:00 AM  

• 2nd fold set: 10:30 AM  

• 3rd fold set: 11:00 AM

By the end, dough should feel smoother and stronger.

Step 5: Bulk Fermentation (11:00 AM – 3:00 PM)

Cover and let the dough rise at room temperature.

• It should increase by 50–75%, feel airy, and have bubbles on top/sides.  

• This usually takes 3–4 hours depending on room temp.

Step 6: Pre-Shape & Rest (3:00 PM)

• Gently turn dough onto a lightly floured counter.  

• Shape into a loose round ball (use scraper to tuck edges).  

• Let rest 20–30 minutes uncovered. 

Step 7: Final Shaping into Pumpkin (3:30 PM)

• Place 4 pieces of cotton kitchen twine crisscrossing inside your banneton (like a star). Lightly dust with rice flour.  

• Lift dough and place seam side up on top of twine.  

• Tie twine ends loosely on top (dough needs room to expand).  

• Cover and place in fridge overnight for cold proof

• (Optional) you don't have to do this step now; you can opt to tie the twine right before you bake

Step 8: Bake the Pumpkin Bread (Day 2, 8:30 AM)

• Preheat Dutch oven at 450°F for 30 minutes.  

• Remove dough from fridge, flip onto parchment seam side down.  

• Snip or score a small “X” on top for a stem look.  

• Lower parchment into hot Dutch oven, cover with lid.

Bake:

• 20–25 minutes covered  

• 20–25 minutes uncovered, until crust is deep golden and loaf sounds hollow.  

Step 9: Cool & Serve (9:45–10:00 AM)

• Transfer loaf to cooling rack.  

• Let cool at least 1 hour before slicing.  

• Optional: Insert a cinnamon stick or small pretzel rod on top as a “pumpkin stem.”  

Helpful Tips for Success

• Don’t skip the stretch & folds. This step builds gluten strength, so your dough holds its shape and rises high. Without it, your pumpkin may flatten out.  

• Keep twine loose. Tie strings snug enough to create pumpkin ridges but loose enough to allow the dough to expand during proofing and baking. Too tight and the dough will bulge oddly or even snap the string.  

• Cold proof overnight. Beginners sometimes rush this step — but an overnight fridge rest helps deepen flavor, firm up the dough, and make shaping/baking easier.  

• Use parchment paper. It makes lifting the dough into your Dutch oven much easier and safer than trying to handle sticky dough.  

• Add a “stem.” Once baked, stick a cinnamon stick, clove, or pretzel rod into the center to complete the pumpkin look.  

• Practice patience. Let the loaf cool fully before slicing — this sets the crumb and avoids gummy bread.  

Full Timeline Recap

Day 1

• 6:30 AM – Feed your starter so it’s active and bubbly by mid-morning.  

• 9:30 AM – Mix flour + water (autolyze for 30 minutes).  

• 10:00 AM – Add starter + salt, then do your 1st stretch & fold.  

• 10:30 AM – Do your 2nd stretch & fold.  

• 11:00 AM – Do your 3rd stretch & fold, then cover.  

• 11:00 AM – 3:00 PM – Bulk fermentation (let dough rise until 50–75% larger and airy).  

• 3:00 PM – Gently pre-shape into a round and let rest 20–30 minutes.  

• 3:30 PM – Final shaping into a pumpkin (tie with twine in banneton). Cover and place in fridge for an overnight cold proof.

Day 2

• 8:30 AM – Preheat Dutch oven to 450°F. Take dough from fridge, flip onto parchment, tie/adjust twine, and score.  

• 9:00 AM – Bake: 20–25 minutes covered, then 20–25 minutes uncovered until golden brown.  

• 9:45–10:00 AM – Transfer to cooling rack. Let cool at least 1 hour.  

• 10:30 AM onward – Slice, enjoy, and admire your pumpkin loaf! 🎃

HAPPY BAKING!