Saffron Pumpkin Bread: A Unique Recipe with Sourdough Biga and Liquid Culture

Golden Pumpkin & Saffron Bread – A Taste of Autumn Sunshine

When the days grow shorter and the air turns crisp, I always crave colors and flavors that bring warmth to the table. This Pumpkin & Saffron Bread is exactly that: golden, fragrant, and festive. The sweetness of pumpkin blends beautifully with the elegant notes of saffron, while raw pumpkin seeds add a gentle crunch. It’s a bread that feels like autumn sunshine captured in every slice.

Fresh pumpkins from a farm

What makes this bread extra special is the choice of flour. I like to combine durum wheat semolina for rustic depth and a touch of halfwhite flour (type 720) for softness. The result? A golden loaf with a tender crumb, a subtle sweetness, and an unforgettable aroma.

Whether you shape it into a pumpkin-shaped boule, a braided loaf, or small dinner rolls, this bread will not only taste wonderful but also look stunning on your table.

Ingredients

For the biga (pre-ferment)

• 250 g Petra 1 (or another strong flour, W 300–330)

• 165 g water

• 50 g sourdough starter (or 1 g fresh yeast)

  
  

For the dough

• All the biga

• 700 g durum wheat semolina (rimacinata)

• 300 g type 550 flour (semibianca)

• 300 g raw pumpkin purée (finely blended)

• 340 g water infused with saffron pistils (steeped 2–3 hours)

• 1 sachet saffron powder (optional)

• 20 g wildflower honey

• 100 g soft butter

• 20 g salt

• 100 g raw pumpkin seeds

  
  

For glazing

• 1 egg yolk

• 1 teaspoon milk

Pure Pistils Saffron from Afghanistan

Step-by-Step Method

1. Prepare the biga

Mix the flour, water, and sourdough starter until just combined. Cover and let ferment for 16–18 hours at 18–20°C, until airy and light.

2. Make the dough

In a mixing bowl, combine the biga, semolina, and semibianca flour. Add pumpkin purée, saffron water, and honey. Mix until the dough comes together.

3. Develop the dough

Knead for 6–8 minutes on low speed. Add the butter gradually, then the salt. Knead until smooth and elastic. Finally, fold in the raw pumpkin seeds.

4. Bulk fermentation

Place the dough in a lightly greased bowl, cover, and let rise for 2–3 hours at 26–27°C, giving 2–3 folds every 45 minutes.

5. Shape your bread

Here’s where you can get creative:

• Pumpkin boule: tie the dough with a string for a festive look.

• Braided loaf: divide into strands and braid for elegance.

• Rustic batard: keep it classic with a banneton and scoring.

• Dinner rolls: perfect for individual servings.

  
  

6. Final proof

Saffron Pumpkin Bread shaped as a pumpkin with strings

Cover and let rise for 1.5–2 hours at room temperature, or until puffy and airy.

7. Glaze & bake

Brush with the egg yolk–milk mix. Bake at 220°C with steam for 15 minutes, then lower to 190°C and bake for another 30-40 minutes, depending on loaf size.

8. Cool & enjoy

Let cool completely before slicing. The saffron will give the crumb a beautiful golden glow.

Why You’ll Love This Bread

• Golden color & aroma: saffron and pumpkin bring sunshine to your table.

• Soft yet rustic: semolina adds flavor while white flour keeps the crumb tender.

• Versatile: shape it for celebrations, family dinners, or everyday rolls.

• Seasonal joy: the perfect bread for autumn gatherings and holiday meals.

  
  

Whether you enjoy it warm with butter, paired with cheese and honey, or simply on its own, this Pumpkin & Saffron Bread is a true showstopper. Bake it once, and it will quickly become one of your seasonal favorites.Pumpkin bread is not just a seasonal treat; it embodies the essence of cozy autumn days and festive gatherings. But this Saffron Pumpkin Bread elevates the classic recipe into something truly special. By incorporating sourdough biga and saffron, this loaf bursts with aromatic flavors, serving as a testament to the art of artisanal bread-making.

Pumpkin boule decorated with bread stencil and scored with Razor