Prep Time: 5 Min
– 100g active sourdough starter – 200g pumpkin puree – 240g room temperature water – 500g bread flour – 10g coarse kosher salt – 3/4 cup brown sugar – 1/3 cup chopped dried cranberries – 1 1/2 tablespoon pumpkin pie spice
Cook Time: 40 Min
FEED YOUR STARTER. Feed 60g of sourdough starter with 60g water and 60g flour
START THE DOUGH. Combine starter with water and pumpkin puree. Then add the flour, mix until mostly combined. Cover and rest 30 minutes
SPRINKLE THE SALT. Add the salt to the dough and perform a series of stretch and folds. Cover and rest 30 minutes, then repeat stretch and fold again.
ADD IN THE FLAVOR! Prior to the 3rd stretch and fold, combine brown sugar, pumpkin pie spice, and dried cranberries. Fold them into the dough.
BULK FERMENT. Transfer the pumpkin sourdough into a larger bowl to bulk ferment until at least doubled.
ONCE DOUBLED. Turn onto a floured surface and form into a boule shape.
PARCHMENT TIME. Once the loaf has been shaped, place it seam-side down on a piece of parchment paper. Cover it and allow to rise for 60-120 minutes
SCORE IT. After preheating oven and dutch oven to 475f, score your loaf as desired. Then lower it into the heated dutch oven.
BAKE IT. Bake your pumpkin spice sourdough at 475f covered for 30 minutes and uncovered for 10-15 minutes. Remove from dutch oven and cool on a mesh rack.
DEVOUR IT. Once fully cooled, or cooled enough to handle (if you're like me and have no willpower) slice and devour your pumpkin spice sourdough bread!!