Description
A delightful blend of tangy sourdough with sweet pumpkin and aromatic cinnamon, perfect for fall gatherings.
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 beginning.
- Mix the levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice in a large bowl until fully combined.
- Cover and let the dough rest (autolyse) for 30 minutes.
- Perform four sets of stretch and folds every 30 minutes over a 2-hour period.
- Cover and let it rise for 3–4 hours until increased by 50% in size.
- Turn the dough onto a lightly floured surface, stretch it into a rectangle, and sprinkle with ground cinnamon. Fold and roll into a ball.
- Rest for 15 minutes, then repeat the rectangle and cinnamon process again.
- Shape tightly and place into a floured proofing basket.
- Cover and refrigerate overnight or up to 3 days for cold fermentation.
- Preheat a Dutch oven to 480°F (250°C) for 1 hour. Invert the dough onto parchment, dust with flour, and score the top.
- Bake at 480°F with the lid on for 20 minutes. Reduce temperature to 450°F (230°C) and bake an additional 20 minutes.
- Cool on a wire rack for 30–60 minutes before slicing. Serve with butter and flaky sea salt if desired.
Notes
Use quality ingredients for the best flavor. Store in a paper bag for up to 2 days or an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sourdough, pumpkin bread, cinnamon bread, fall recipe, homemade bread