
Notes
- Pumpkin puree adds both flavor and moisture; the dough will feel stickier than a standard sourdough. Trust the process.
- An overnight cold proof deepens flavor and makes shaping the swirl cleaner.
- Let the loaf cool completely before slicing. Cutting early will smear the swirl.
- Toppings:
- I usually have leftover Cinnamon Sugar Swirl, which I use as a topping after toasting a slice with ghee.
- Icing
INGREDIENTS
Dough
- Sourdough starter (100g)
- Pumpkin puree (200g)
- Maple syrup (25g)
- Filtered water (240g)
- Bread flour (500g)
- Salt (10g)
Cinnamon Sugar Swirl
- 5g cinnamon
- 5g pumpkin pie spice
- 80g sugar
DIRECTIONS (with sample schedule)
- Mix the Dough (7am)
In a large bowl, combine sourdough starter, pumpkin puree, maple syrup, and filtered water. Add bread flour and mix until a shaggy dough forms. Cover and let rest (autolyse) for 30 minutes. - Add Salt & Develop Gluten (7:30am – 9:00am)
Sprinkle salt over the dough and knead until fully incorporated. Perform stretch-and-folds every 30 minutes for 2 hours, until the dough becomes smooth and elastic. - Bulk Fermentation (4-6 hours)
Cover and let the dough rise at room temperature until roughly doubled in size, about 4–6 hours depending on starter strength and room temperature. - Prepare the Cinnamon Sugar Swirl
In a small bowl, mix cinnamon, pumpkin pie spice, and sugar until evenly combined. Set aside. - Shape the Dough (3:30pm)
Gently stretch the dough into a rectangle. Evenly sprinkle the cinnamon sugar mixture across the surface. Roll the dough tightly into a log sprinkling more sugar with each fold, and shape into a loaf. - Proof (1-2 hours)
Place the shaped dough into a lined banneton basket or greased loaf pan. Cover and proof at room temperature for 1–2 hours until puffy or refrigerate (as little as 2 hours or overnight) - Bake (5:30pm)
Preheat oven with your Dutch Oven inside to 450°F (230°C) during last hour of refrigeration. Score the loaf and just before putting the loaf in the Dutch Oven, put 5-6 ice cubes in the bottom beneath aluminum foil to create steam. Bake for 20-25 minutes. Reduce heat to 425°F (220°C), remove lid, and bake an additional 20–25 minutes until deeply golden. - Cool & Serve
Transfer the loaf to a wire rack and let cool completely before slicing to allow the swirl to fully set.
See also:
Credit: Gathered Nutrition