500g bread flour
200g pumpkin puree
A buncha shakes of pumpkin spice
10g salt
350g water
50g starter
More flour after fermentolyse cause it was way too slack.
Stretch and fold a couple times and bulk overnight. 24 hours cold ferment. 450 covered for 30 minutes then 425 uncovered for 20. Probably should’ve tied the strings tighter, but overall super stoked with the result. Served it with honey pumpkin spice butter , and there wasn’t any left after the party.
by Necessary_Ad_1037
2 Comments
THIS IS ONE OF THE PRETTIEST SOURDOUGH’S, I THINK I HAVE EVER SEEN IN MY 38 YEARS OF LIFE.😁😁😁😭😭😭
I’ve been making soooo many pumpkin spice swirl loaves. I swear there is nothing better