Description
A delightful combination of pumpkin and cinnamon in a nourishing sourdough bread that fills your kitchen with cozy fall aromas.
Ingredients
Scale
- 80g levain (fed sourdough starter)
- 200g filtered water
- 375g bread flour
- 100g pumpkin puree
- 50g brown sugar
- 10g salt
- 2g pumpkin pie spice
- 2 tbsp ground cinnamon
Instructions
- Feed your sourdough starter 7-8 hours before you begin the bread-making process using a 1:1:1 ratio.
- In the morning, mix the levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice in a large bowl until no dry flour remains.
- Cover the bowl and let the dough rest for 30 minutes (autolyse).
- Perform four sets of stretch and folds every 30 minutes over a 2-hour period.
- Cover the dough and let it rise for 3-4 hours, or until it has increased in size by about 50%.
- Turn the dough onto a lightly floured surface and shape it.
- Repeat the shaping and sprinkle with cinnamon, then place it into a floured proofing basket.
- Cover and refrigerate overnight, or up to 3 days.
- Preheat a Dutch oven to 480°F (250°C) for about 1 hour.
- Invert the dough onto parchment paper, score the top, and bake at 480°F for 20 minutes.
- Reduce the temperature to 450°F (230°C), remove the lid, and bake for an additional 20 minutes.
- Let the bread cool on a wire rack for 30-60 minutes before slicing.
Notes
For best results, measure your ingredients accurately and allow adequate fermentation time.
- Prep Time: 480 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg