100g starter
200g pumpkin puree
25g maple syrup
240g water
500g flour
12g salt
4 sets of stretch and folds – last 2 were coil folds, laminated in spice mixture(4g cinnamon, 5g pumpkin pie spice, 87g sugar) just before shaping. Bench rest 45 mins then shaped again and proofed overnight.
Used cooking twine to get the pumpkin shape, making it tight enough to rest loosely on uncooked dough.
Baked in dutch oven at 500° for 25 minutes, removed from dutch oven placed on baking sheet at 450° for 15 minutes.
by papertank17
6 Comments
This is the cutest loaf.
Love the swirl addition!! Nice job
This is the most pretty loaf!!! I actually found this same recipe earlier and was planning on making it into a pumpkin shape as well! Yours turned out exactly how I hope mine will look! ☺️
How do you like the flavor?? And I have never made a boule with a spiral (only bastards), I was wondering how you know which direction to cut it to show the spiral? I was thinking if I slice it the wrong way the swirl wouldn’t show up but maybe I’m wrong
That looks so cool!
Ooo so pretty
Nice!