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Pumpkin Cinnamon Swirl Sourdough

Notes

  • Pumpkin puree adds both flavor and moisture; the dough will feel stickier than a standard sourdough. Trust the process.
  • This recipe makes one loaf. I usually make two at a time and double everything below. If you’re mixing both loaves in one bowl, there’s no need to double the starter.
  • A 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)

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the Cinnamon Sugar Swirl
    In a small bowl, mix cinnamon, pumpkin pie spice, and sugar until evenly combined. Set aside.
  5. 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.
  6. 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)
  7. 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.
  8. 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

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