Pumpkin Swirl Sourdough
Ingredients:
150 grams of starter
200 grams pumpkin puree
250 grams water ( I use distilled water )
400 grams bread flour
100 grams whole wheat flour
12 grams sea salt
Filling:
3 Tbsps cinnamon maple sugar ( www.thespicehouse.com )
2 tsps pumpkin pie spice
Directions:
In a large mixing bowl add starter and pumpkin puree to water and stir together until well combined. Add flour and sea salt and combine until your dough reaches a shaggy consistency, cover with cling wrap and let sit for 1 hour ( autolizing )
Uncover dough and form your dough into a ball. Replace in your mixing bowl, cover with cling wrap and let sit for an hour. After one hour uncover your dough and perform a set of stretch and folds, and cover again. Repeat this process for 4 to 5 hours until your dough has doubled in size.
Flour your counter with rice flour and place your dough on the counter, stretch it out into a rectangle shape and let it rest for 15 minutes
Season liberally with your spice filling and fold one side to the middle and the other side all the way over. Season the top of your dough liberally again and roll all the way up until your dough look like an oval
Begin pulling the dough close to you back and forth until you make a tight dough ball. Flour your banneton ( bread basket ) and place your dough ball in your banneton and let rest at room temp for 15 minutes
Stitch your dough, place your banneton in the fridge and let sit in the fridge for cold stage fermentation for up to 12 hours.
Pre heat your oven to 450 degrees with your dutch oven inside. Remove loaf from fridge, cover your basket with parchment paper and flip over. Score your bread however you’d like, place in your pre heated dutch oven with the lid on and bake for 30 minutes. Remove the lid, admire your loaf and place back in the oven for 10 minutes to get your curst golden brown. Remove, let cool, slice it up and devour!