Description
These vegan sourdough bread recipes bring the flavors of fall into every slice. Beginner-friendly, endlessly customizable, and full of cozy comfort—from pumpkin swirls to cinnamon apples.
Ingredients
- Core Ingredients:
- Active sourdough starter (100% hydration)
- Bread flour or unbleached all-purpose flour
- Whole wheat flour (optional)
- Water (filtered, room temperature)
- Sea salt
- Olive oil or melted coconut oil (for enriched loaves)
- Maple syrup or coconut sugar (for sweeter variations)
- Optional Seasonal Add-ins:
- Canned pumpkin or mashed sweet potato
- Chopped apples or pears
- Cinnamon, nutmeg, allspice
- Chopped pecans or walnuts
- Dried cranberries or raisins
Instructions
- Mix the Dough: Combine 100g active starter, 350g water, and 500g flour in a large bowl. Stir until no dry flour remains. Cover and rest for 45 minutes.
- Add Salt and Extras: Sprinkle in 10g sea salt and mix thoroughly. Fold in any fruit, spices, or nuts now.
- Stretch and Fold: Over 2–3 hours, perform 3–4 stretch-and-fold sets at 30-minute intervals to develop structure.
- Bulk Fermentation: Let dough rise in a warm spot for 6–8 hours, until doubled and airy.
- Shape and Proof: Shape dough and place in a proofing basket. Cover and refrigerate overnight.
- Bake: Preheat Dutch oven to 475°F. Score loaf, bake covered 20 minutes, then uncovered for 25 more until golden brown.
- Cool completely before slicing to reveal all your delicious fall swirls and add-ins.
Notes
Use an active, bubbly starter for best rise. For fall loaves, swap 100g water with pumpkin puree. Cold proofing builds flavor and structure. Bake with steam for a perfect crust—Dutch ovens work best.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Oven
- Cuisine: Vegan