Pumpkin Cinnamon Swirl Sourdough

Recipe from Gatherednutrition.com with some tweaks here and there

Introduction

• Perfect fall treat

  
  

Ingredients and Tools Needed

Loaf

• 100g sourdough starter (active and bubbly)

• 200g pumpkin puree

• 25g maple syrup

• 240g filtered water (I use bottled Evian water)

• 500g bread flour

• 12g salt

Cinnamon Swirl

• 4g cinnamon

• 5g pumpkin pie spice

• 87g sugar

  
  

Tools Needed

• Oven

• Spatula

• Wooden spoon or dough whisk

• Mixing Bowls

• Dutch Oven

• Plastic wrap or shower caps

  
  

Instructions

I have always used the overnight refrigerator bulk ferment method so that is what I will be sharing

• Feed your starter either early in the morning or right before bed (If it is peaked it is ready to use, I wait till mine starts to fall a tiny bit so I know it has reached its peak)

• The first day takes about 2.5 hrs, just acknowledge that before you start

• The day before you want your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.

• Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon or a dough whisk (I use a dough whisk) to help get the mixing started, then finish mixing with clean wet hands until everything is well combined (the wet hands help the dough not to stick to your hands). Dough will be shaggy (meaning it doesn't stretch it just tears apart) and a bit sticky.

• Cover with a kitchen towel or plastic wrap (I use a plastic shower cap)

• Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.

  • wet your hands to help the dough not stick to you and grab one "corner" of the dough pull it up stretching the dough without tearing it and fold it over into the middle. Do this to all four "corners" of the dough that will equal one stretch and fold. Do this 4 times total 30 min apart.

• Cover your bowl with plastic wrap (or shower cap) and place in the refrigerator overnight to allow dough to about double in size.

• The next day approx 8-12 hrs from when you put the dough in the fridge: Make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.

• Stretch dough out as much as you can, without tearing, into a large rectangle.

• Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself.

• Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.

• Repeat the letter shaping process put a little over half of your cinnamon sugar mixture on the stretched out rectangle. Sprinkling more cinnamon sugar mixture each time you fold the dough. Gently push and bowl dough again into a smooth ball, then turn dough over into a lined and floured proofing basket, seam side up or as I like to say ugly side up.

• Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.

• In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.

• Flip dough onto a piece of parchment paper or a non-stick loaf lifter sprinkled with flour. Flour the top of your loaf. Score your loaf.

• Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5 minutes, until crust begins to brown.

• Allow loaf to completely cool before slicing and enjoying!