Pumpkin Cinnamon Swirl Sourdough Loaf
A pumpkin sourdough loaf with pumpkin pie spice mixed right into the dough and a brown sugar cinnamon swirl rolled in at shaping. Cold proofed overnight and baked in a Dutch oven. The loaf that sells out first at my microbakery's markets.
Equipment
- Kitchen scale
- Large mixing bowl (glass or stainless)
- Banneton
- Bread lame
- Instant-read thermometer
- Bench scraper
- Cooling rack
Ingredients
Pumpkin Dough
- 450 g bread flour or organic all-purpose flour
- 50 g whole wheat flour
- 250 g water room temperature
- 100 g sourdough starter active and bubbly, at its peak
- 225 g pumpkin puree plain canned pumpkin, not pie filling; room temperature
- 10 g salt
- 1 tbsp pumpkin pie spice store-bought or homemade
Cinnamon Swirl
- 50 g brown sugar
- 6 g ground cinnamon
Instructions
- In a large bowl, mix all of the dough ingredients together (bread flour, whole wheat flour, water, sourdough starter, pumpkin puree, salt and pumpkin pie spice) until no dry flour remains. Cover.
- Do 3–4 rounds of stretch and folds, about 30 minutes apart.
- Cover and bulk ferment for 5–10 hours, depending on dough temperature (about 8–9 hours at 70°F). It's ready when it jiggles like Jell-O, has bubbles on the surface, and a gentle poke doesn't spring right back. If unsure, let it go a little more proofed rather than underproofed.
- Stir the brown sugar and cinnamon together.
- When the bulk ferment is fully done, turn the dough out and gently stretch it into a rectangle. Sprinkle the brown sugar and cinnamon evenly over the top.
- Fold the dough in thirds toward the middle (a three-fold), then roll it up into a log.
- Dust a banneton with flour and place the dough in it seam side up. Cover and cold proof in the fridge overnight, 10–12 hours.
- Place the Dutch oven, lid on, in the oven and preheat to 450°F along with the oven, about 10–15 minutes. Don't let it sit in the hot oven long after preheating, or the bottom of the loaf can burn.
- Turn the cold loaf out onto parchment paper and score the top.
- Use the parchment as a sling to lower the loaf into the hot Dutch oven. Place about 3–6 ice cubes around the outer rim, between the parchment and the pot wall, for steam.
- Bake at 450°F for 30 minutes with the lid on, then remove the lid and bake 15 minutes more.
- Check the internal temperature with an instant-read thermometer: it's done at 200–205°F.
- Cool on a rack for at least 1 hour, until completely cool, before slicing, or the inside will be gummy and not fully set.
Video
Notes
- Cool at least 1 hour before slicing, or the inside will be gummy and not fully set.
- Starter: use it at its peak, 4–8 hours after feeding (feeding it the night before works well).
- Timing: bulk ferment 5–10 hours depending on dough temperature; cold proof 10–12 hours. Watch the dough, not the clock.
- Storage: airtight glass container or cotton bread bag on the counter for 2–3 days.
- Freezing: freeze whole or sliced, wrapped in beeswax wrap or in a freezer-safe glass container, for up to about 3 months. Toast slices from frozen, or thaw a whole loaf on the counter and warm at 350°F for 10–15 minutes.
- Not tested gluten free.
- Additional times: Cold Proof 10 hr (10–12 hr in the fridge); Cooling 1 hr minimum.
Nutrition
Serving: 1sliceCalories: 190kcalCarbohydrates: 40gProtein: 6gFat: 1gSaturated Fat: 0.2gSodium: 325mgFiber: 2gSugar: 5g
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