Pumpkin Cinnamon and Brown Sugar Swirl Sourdough
Serves 2
Directions
- 1In a large bowl, whisk together the sourdough starter, 200g of warm filtered water, pumpkin puree, and maple syrup.
- 2Add the bread flour and salt, then mix until combined.
- 3If the dough is too dry, add 2 tablespoons of water and continue mixing.
- 4Finish mixing by hand to fully incorporate the ingredients and form a dough ball.
- 5Cover the bowl and let the dough rest for 1 hour.
- 6Perform the first round of stretch and folds on the dough.
- 7Cover and let the dough rest for 30 minutes.
- 8Perform the second round of stretch and folds. Continue stretching and folding until the dough is smooth and holds its shape.
- 9Cover and let the dough bulk ferment for 7 hours.
- 10Turn the dough out onto a floured surface. Optionally, cut the dough in half to make two smaller loaves.
- 11Shape the dough into a rectangle. Sprinkle with flour, then layer with cinnamon, pumpkin pie spice, and brown sugar.
- 12Roll up the dough, pinching the edges to seal in the filling.
- 13Perform light stretch and folds to ensure the log is sealed and holds its shape.
- 14Place each loaf into a floured banneton, cover, and cold proof in the refrigerator overnight.
Ingredients
- 125 g active sourdough starter
- 202 g filtered water
- 150 g organic pumpkin puree
- 2 tbsp maple syrup
- 525 g bread flour
- 10 g salt
- cinnamon (optional)
- pumpkin pie spice (optional)
- 1/4 cup brown sugar
Equipment
bowlscalewhiskglovesplastic wrapbench scraperbanneton
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