I made a pumpkin loaf!

This is my fifth loaf using my starter and although I think it could have done with a couple more minutes in the oven (and probably also a while cooling still, you can roast me for that but I had to cut it open lol) it turned out really tasty! I’m really proud of this one, I was a little nervous because the pumpkin added extra hydration but it all worked out in the end.

I used the recipe that okaycoolgigi (ig) posted this past week:

recipe (for the dough):
– 230g water
– 200g pumpkin puree
– 100g active sourdough starter
– 40g maple syrup
– 510g bread flour
– 20g salt

recipe (for the inclusions):
– 90g sugar
– 10g cinnamon
– 2g ginger
– 1g all spice
– 1g nutmeg
– or use pumpkin pie spice w extra cinnamon*

• Mix all ingredients for dough and let rest one hour.
• 4 sets of stretch and folds every 30 mins for two hours then bulk ferment 4 hours (I put in a pinch of yeast because my starter was past peak and needed a little help so my bulk ferment was only 2-3 hours).
• Preshape and bench rest 30 minutes.
• Add inclusions and shape. Put into floured banneton basket in fridge for 2+ hours.
• Preheat oven (and Dutch oven) to 500°F.
• For pumpkin shape: cut 4 pieces of twine and lay criss cross to dump your loaf onto. I did struggle with this and had to flip the loaf back into the basket, lay the twine on the loaf in the desired pattern, and then flipped it back onto the parchment paper to tie it.
• Score loaf and put in DO with the lid on for 35 (maybe 40-45 for this one) minutes. Drop the temp to 450°F and bake for 10 more minutes with lid off.
• Let cool for a few hours before cutting (fat chance, just wait til you smell it and tell me you have self restraint)