Greek yogurt and pumpkin sourdough bread

Here’s a wholesome and delicious Greek Yogurt and Pumpkin Sourdough Bread recipe — soft, tangy, subtly sweet, and full of flavor. It uses sourdough starter as the leavening agent and adds richness from pumpkin and protein from Greek yogurt.

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🍞 Greek Yogurt and Pumpkin Sourdough Bread

Ingredients

Levain (or use active sourdough starter directly):

• 30g sourdough starter (active and bubbly)

• 60g all-purpose flour

• 60g water

Main Dough:

• 350g bread flour

• 100g whole wheat flour (or more bread flour)

• 150g pumpkin purée (unsweetened, canned or fresh)

• 100g Greek yogurt (plain, full-fat or 2%)

• 250g water (adjust as needed based on flour absorption)

• 9g salt

• 120g active levain (or use 100g active sourdough starter directly)

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🕒 Timeline Overview (2-Day Process)

Day 1 (Evening):

1. Mix levain.

2. Let it ferment 4–6 hours or overnight at room temperature (21–23°C / 70–73°F).

Day 2 (Morning to Evening):

1. Mix dough.

2. Bulk ferment with stretch and folds.

3. Shape and cold proof overnight.

Day 3 (Morning):

1. Bake directly from the fridge.

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🥣 Instructions

1. Prepare the Levain (Night Before)

Mix:

• 30g active starter

• 60g flour

• 60g water
  Let sit covered at room temperature for 4–6 hours (or overnight) until bubbly and doubled.

2. Mix the Dough (Morning)

In a large bowl:

• 250g water

• 150g pumpkin purée

• 100g Greek yogurt

• Mix well

Add:

• 120g levain (or 100g starter)

• Stir to dissolve

Add:

• 350g bread flour

• 100g whole wheat flour

• Mix into a shaggy dough (autolyse optional: rest 30 minutes before adding salt)

After rest, add:

• 9g salt
  Mix thoroughly.

3. Bulk Fermentation (~4–6 Hours)

• Perform 3–4 sets of stretch and folds every 30 minutes for the first 2 hours.

• Rest dough covered in a warm place (22–25°C / 72–77°F) until puffed and ~50% risen.

4. Shape

• Lightly flour surface.

• Pre-shape, rest 15 minutes, then final shape into boule or batard.

• Place in floured banneton or lined bowl.

5. Cold Proof (Overnight)

• Cover and refrigerate for 12–16 hours.

6. Bake (Next Morning)

• Preheat oven to 475°F / 245°C with Dutch oven inside.

• Turn dough onto parchment, score top.

• Bake covered 20 min, then uncovered 20–25 min until deep golden brown.

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🔁 Optional Add-ins

• 1–2 tsp pumpkin spice or cinnamon

• 50g toasted nuts or seeds

• 1 tbsp maple syrup for subtle sweetness

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❄️ Storage

• Cool completely before slicing.

• Store at room temp in a bag for 2–3 days.

• For longer storage, slice and freeze.