Total Time: 18-24 hours (including fermentation)
Active Time: 45 minutes
Difficulty: Intermediate
Yields: 1 large loaf
Lasts: Up to 5 days at room temperature, or frozen for 3 months
This stunning marbled sourdough bread marries the subtle sweetness of pumpkin with the aromatic punch of roasted garlic oil. Swirls of deep orange dance through a tangy, open-crumb sourdough, creating a loaf that’s as beautiful as it is delicious. Perfect for autumn gatherings, elegant toast, or simply elevating your everyday bread basket.
Ingredients
For the Sourdough:
500g strong bread flour
350g water, lukewarm
100g active sourdough starter (100% hydration)
10g fine sea salt
For the Pumpkin Marble:
150g pumpkin puree (canned or homemade*)
1 tablespoon (15ml) garlic-infused olive oil (recipe below)
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon (optional)
75g of the main dough (removed during mixing)
For the Garlic Oil (makes extra):
½ cup extra virgin olive oil
4 cloves garlic, thinly sliced
For Topping (optional):
Extra garlic oil for brushing
Flaky sea salt
Equipment
Digital kitchen scale
Mixing bowls
Bench scraper
Banneton or proofing basket
Dutch oven
Parchment paper
Instructions
Day 1: Evening – Create Levain & Prepare Garlic Oil
Time: 10 minutes | Intensity: Low
Feed Your Starter: Ensure your sourdough starter is active, bubbly, and has been fed 4-12 hours before you plan to mix the dough.
Make Garlic Oil: In a small saucepan over the lowest possible heat, gently warm the olive oil and sliced garlic for 10-15 minutes until the garlic is soft, fragrant, and just beginning to turn golden. Do not let it sizzle or brown. Remove from heat and let cool completely. Strain if desired, reserving both oil and crispy garlic bits (they make a wonderful garnish).
Day 2: Morning – Mix & Autolyse
Time: 30 minutes active, 1 hour rest | Intensity: Medium
Autolyse: In a large bowl, combine the 500g bread flour and 350g water. Mix with your hands or a spatula until no dry flour remains. Cover and let rest for 1 hour. This hydrates the flour and develops gluten gently.
Mix Main Dough: Add the 100g active starter and the 10g salt to the autolysed dough. Use a wet hand to pinch and fold the ingredients until fully incorporated. The dough will be shaggy and sticky.
Remove Dough for Marble: Weigh out 75g of the mixed dough and place it in a separate, smaller bowl.
Bulk Fermentation Begins: Cover the main dough bowl and let it rest. This starts the bulk fermentation, which will take about 4-6 hours total.
Create the Pumpkin Swirl
Time: 5 minutes | Intensity: Low
To the 75g of reserved dough in the small bowl, add the 150g pumpkin puree, 1 tablespoon of the cooled garlic oil, smoked paprika, and cinnamon (if using).
Using a fork or your fingers, mash and mix thoroughly until you have a smooth, vibrant orange paste. Cover and set aside.
Bulk Fermentation & Laminating the Marble
Time: 4-6 hours with folds | Intensity: Medium-Low (with brief activity)
Stretch and Folds: Over the next 4-6 hours (depending on your kitchen’s warmth), perform 4 sets of stretch and folds on the main white dough, spaced about 30-45 minutes apart. To do this, wet your hand, grab one side of the dough, stretch it upwards, and fold it over the center. Repeat for all four “sides” of the bowl. This builds strength.
Laminate & Marble: After the 2nd set of folds, it’s time to create the swirl. Gently turn the main dough out onto a lightly wet countertop. Using wet hands, pat and stretch it into a rough rectangle, about ½-inch thick.
Using a spoon or offset spatula, spread the pumpkin mixture evenly over the surface of the dough rectangle.
Starting from the side closest to you, tightly roll the dough into a log, jelly-roll style. Then, using a bench scraper, cut the log in half lengthwise, exposing the beautiful layers.
Twist the two halves together, keeping the cut sides facing up, then coil the twisted rope into a round boule. This is your marbled loaf. Place it back in the bowl, cover, and let it complete the remainder of its bulk fermentation (another 2-3 hours). It should look puffy and have risen by about 30-50%.
Shape & Cold Proof
Time: 15 minutes active, 12-16 hours rest | Intensity: Medium
Pre-Shape & Bench Rest: Gently turn the dough onto a lightly floured surface. Shape it into a loose round, cover, and let it rest for 20-30 minutes (bench rest).
Final Shape: Lightly flour the top of the dough and your banneton. Perform a final tight shaping, creating surface tension on the outside of the loaf. Place it seam-side up into the floured banneton.
Cold Proof: Cover the banneton with a reusable bag or plastic wrap and place it in the refrigerator for 12-16 hours. This slow proof develops incredible flavor and makes the dough easier to score.
Day 2 or 3: Bake
Time: 1 hour | Intensity: Medium
Preheat: Place your Dutch oven (with lid on) into your oven and preheat to 475°F (245°C) for at least 45 minutes.
Score & Bake: Carefully remove the cold dough from the fridge. Place a sheet of parchment paper over the banneton, flip it over, and gently lift the banneton away. Using a sharp lame or razor blade, score the top as desired—a simple “X” or crescent works well.
Bake Covered: Using the parchment as a sling, carefully lower the dough into the screaming hot Dutch oven. Put the lid on and bake for 20 minutes. This creates critical steam.
Bake Uncovered: Reduce the oven temperature to 450°F (230°C). Remove the Dutch oven lid to reveal your risen, scored loaf. Bake for another 25-30 minutes, until the crust is a deep, burnished amber and sounds hollow when tapped.
Finish & Cool: For an extra glossy, flavorful crust, brush the hot loaf lightly with some of the reserved garlic oil and sprinkle with flaky salt. Transfer to a wire cooling rack and let it cool completely for at least 3-4 hours before slicing. The internal structure needs this time to set.
Nutrition Information (Per 1/12th of loaf)
Calories: ~210 kcal
Carbohydrates: 38g
Protein: 6g
Fat: 4g (from olive oil)
Fiber: 2g
Sugars: 1g
Vitamin A: 20% DV (from pumpkin)