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Ingredients
100 grams (1/2 cup) sourdough starter, active and bubbly
200 grams (~1 cup) pumpkin puree
25 grams (1 Tablespoon) maple syrup
240 grams water
10 grams (1 Tablespoon) fine salt
1 teaspoon pumpkin spice
500 grams (4 cups plus 2 Tablespoons) all-purpose flour
Instructions
Make the Dough: In a large bowl, mix together the starter, water, pumpkin spice, pumpkin, and maple syrup. Add the flour to the pumpkin mixture. Mix until everything is well combined. The dough will be shaggy and a bit sticky.
Stretch and Fold: Cover with plastic wrap or kitchen towel and let it sit for 2 hours. During this 2 hours, perform a stretch and fold every 3o minutes, for a total of 4 stretch and folds.
Bulk Fermentation (first rise): Cover the bowl with plastic wrap and transfer to the fridge overnight to allow the dough to double in size.
Shape: The next day, transfer dough to a clean floured work surface. Fold the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it more oven spring (a good rise). Place the dough into a lightly floured lined bowl or proofing basket, seam side up.
Proof (second rise): Cover with plastic wrap and refrigerate for 2 hours to let the dough rest and continue rising.
In the last hour of refrigeration, place a Dutch oven in your oven, and preheat your oven to 550°F (290°C).
Score: Cut a piece of parchment to fit the size of your baking pot. Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
Bake: Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.
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