How to Make Pumpkin Shaped Sourdough Bread

There’s something magical about pulling a golden, pumpkin-shaped loaf from your oven as autumn arrives. Pumpkin shaped sourdough bread transforms your regular baking routine into a celebration of the season, and it’s easier than you might think.

Why Shape Your Sourdough into a Pumpkin?

Beyond the obvious visual appeal, shaping sourdough into a pumpkin is a fantastic way to practice your bread-shaping skills. The technique uses simple kitchen tools you already own, and the result is a showstopping centerpiece for your fall table. Plus, the segmented shape creates extra crust, which means more of those delicious caramelized edges we all love.

What You’ll Need To Make Pumpkin Shaped Sourdough

For this pumpkin shaped sourdough bread, you’ll need your standard sourdough recipe and a few additional items:

• Kitchen twine (Butcher’s cooking twine) or unflavored dental floss
• Scissors
• Cinnamon stick (for the stem)
• Oil or butter for greasing the twine

The key is to use cotton kitchen twine that can withstand oven temperatures. Avoid synthetic strings that might melt. You can easily purchase your butcher’s kitchen twine off of Amazon HERE.

The Shaping Technique

After your dough has completed its bulk fermentation and you’ve shaped it into a round boule, it’s time to create the pumpkin effect.

Create the segments: Cut 4-5 long pieces of twine, each about 3-4 times the circumference of your dough ball. Lightly oil or butter the twine to prevent sticking. Place your shaped dough seam-side down, then position the strings underneath the loaf in a star pattern, spacing them evenly. Gently bring the ends of each string up and over the top of the loaf, tying them loosely at the center. You want them snug enough to create definition but not so tight that they cut into the dough.

The stem: After your boule has baked and you remove it from your dutch oven, let cool for 20 minutes and then slide your cinnamon stick into the loaf!

Baking Your Pumpkin Loaf

Bake your bread according to your usual sourdough method, whether that’s in a Dutch oven or on a baking stone. The strings will remain in place during baking, becoming part of the structure. Most bakers remove the strings about 10-15 minutes before the end of baking to allow the segments to fully set and brown evenly, though some leave them on for the entire bake. (like I do!)

When your loaf emerges golden and gorgeous, carefully snip and remove any remaining twine while the bread is still warm. The heat makes this much easier than waiting until it cools.

Adding the Finishing Touches

For that extra-special touch, add that cinnamon stick. Some bakers brush the loaf with butter and sprinkle it with seeds for added texture and autumn flair.

Flavor Variations

While pumpkin shaped sourdough bread doesn’t need to contain actual pumpkin, many bakers love incorporating seasonal flavors. Consider adding pumpkin puree to your dough (reducing hydration accordingly), or fold in cinnamon and nutmeg for a truly fall-forward flavor profile.

The Perfect Seasonal Showpiece

Whether you’re hosting Thanksgiving dinner, bringing something special to a potluck, or simply want to elevate your weekend baking, pumpkin shaped sourdough bread delivers wow factor with minimal extra effort. The technique works with any sourdough recipe you love, making it an accessible way to dress up your regular bake.

The best part? When you slice into your creation, you’ll reveal a beautiful star pattern in the crumb where the string segments shaped the dough. It’s the gift that keeps on giving, looking just as impressive on the inside as it does on the outside.

So grab your starter, your twine, and your sense of autumn adventure. Your most photogenic loaf yet is just a few ties away.