This Fall inspired Pumpkin Oat Sourdough Bread is the perfect autumnal bake. Serve this warm with salted butter and cinnamon sugar or your favorite apple butter for the ideal fall bite.
TIP: Be sure to feed your sourdough starter so it is active before making the levain. To bake the loaves in the same day, proof them at room temperature for up to 2 hours after they have been shaped. Or you can put them in the refrigerator for up to 24 hours and bake them the next day cold from the fridge. To make one loaf, divide recipe in half and proceed per instructions.
Step-by-step instruction without your screen going to sleep
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Utensils
Digital Scale
Large Bowl
Wooden Spoon
Plastic bowl scraper
2 medium bowls
2 Tea Towels
Step 1
Evening before: In a small bowl, mix all levain ingredients. Then cover and let rest at room temperature for 8 hours.
Step 2
The next morning: In a large bowl, add 700 grams warm water and 200 grams of active levain (prepared the night before). Combine until the mixture is dissolved. Then add the flours and with your hands, work the mixture until a shaggy dough forms. Cover and allow the dough to rest for 20 to 40 minutes.
Step 3
Add the remaining 50 grams of water and remaining ingredients into the dough and mix until evenly combined. Cover and allow dough to rest for 30 minutes.
Step 4
Over the next 2 hours, stretch and fold the dough every 30 minutes. This process helps to build up the gluten in the dough. After 2 hours of stretching and folding, allow the dough to rest covered with a tea towel for 1 hour.
Step 5
After 1 hour, turn the dough out onto a lightly floured work surface. Evenly divide the dough into 2 pieces and shape into tight round balls. Allow the loaves to rest on the work surface uncovered for 20 minutes.
Step 6
After 20 minutes, shape your loaves, then transfer to floured bannetons or bowls lined with floured tea towels. At this stage they can be left to proof at room temperature for up to two hours or placed in the refrigerator overnight and baked the next day.
Step 7
When ready to bake, preheat the oven to 485°F and place the PossiblePot with lid on in the oven for 30 minutes.
Step 8
Then, carefully remove the pot from the oven and remove the lid. Working with one loaf at a time, gently transfer loaf to parchment paper. Score your loaf as desired and carefully place the loaf in pot and cover with the lid.
Step 9
Transfer pot to oven, lower the oven temperature to 450°F and bake for 20 minutes. Remove the lid and continue to cook for 20 to 25 minutes or until the bread is golden brown. Repeat this process with the second loaf.
Step 10
When cooking is complete, carefully remove bread from pot. Transfer to wire rack and allow to cool for at least 1 hour before slicing. Serve with desired toppings.
Evening before: In a small bowl, mix all levain ingredients. Then cover and let rest at room temperature for 8 hours.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 2 of 10
The next morning: In a large bowl, add 700 grams warm water and 200 grams of active levain (prepared the night before). Combine until the mixture is dissolved. Then add the flours and with your hands, work the mixture until a shaggy dough forms. Cover and allow the dough to rest for 20 to 40 minutes.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 3 of 10
Add the remaining 50 grams of water and remaining ingredients into the dough and mix until evenly combined. Cover and allow dough to rest for 30 minutes.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 4 of 10
Over the next 2 hours, stretch and fold the dough every 30 minutes. This process helps to build up the gluten in the dough. After 2 hours of stretching and folding, allow the dough to rest covered with a tea towel for 1 hour.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 5 of 10
After 1 hour, turn the dough out onto a lightly floured work surface. Evenly divide the dough into 2 pieces and shape into tight round balls. Allow the loaves to rest on the work surface uncovered for 20 minutes.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 6 of 10
After 20 minutes, shape your loaves, then transfer to floured bannetons or bowls lined with floured tea towels. At this stage they can be left to proof at room temperature for up to two hours or placed in the refrigerator overnight and baked the next day.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 7 of 10
When ready to bake, preheat the oven to 485°F and place the PossiblePot with lid on in the oven for 30 minutes.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 8 of 10
Then, carefully remove the pot from the oven and remove the lid. Working with one loaf at a time, gently transfer loaf to parchment paper. Score your loaf as desired and carefully place the loaf in pot and cover with the lid.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 9 of 10
Transfer pot to oven, lower the oven temperature to 450°F and bake for 20 minutes. Remove the lid and continue to cook for 20 to 25 minutes or until the bread is golden brown. Repeat this process with the second loaf.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
¾ cup
active levain (prepared the night before)
6 ½ cups
white bread flour
1 ¾ cups
whole wheat flour
2 1/2 tablespoons
Kosher salt
1 can (15 ounces)
pumpkin puree
1 ¾ cups
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Step 10 of 10
When cooking is complete, carefully remove bread from pot. Transfer to wire rack and allow to cool for at least 1 hour before slicing. Serve with desired toppings.
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
50 grams
white bread flour
50 grams
whole wheat flour
100 grams
warm water
Dough
700 grams
warm water, plus 3 ½ tablespoons (50 grams), divided
200 grams
active levain (prepared the night before)
800g
white bread flour
200g
whole wheat flour
20g
Kosher salt
1 can
pumpkin puree
150g
rolled oats
2 tablespoons
pure maple syrup
2 teaspoons
pumpkin pie spice
Levain: (Night before mixing dough)
1 tablespoon
mature sourdough starter (fed/refreshed within 8 hours)
1/3 cup
white bread flour
1/3 cup
whole wheat flour
¼ cup + 3 tablespoons
warm water
Dough
3 cups
warm water, plus 3 ½ tablespoons (50 grams), divided
