Description
A comforting, spiced sourdough bread featuring a sweet maple cinnamon swirl. This forgiving recipe uses pumpkin puree for moisture and flavor, offering a gentle, aromatic loaf perfect for slow mornings and self-care.
Ingredients
Scale
- 500g (4 cups) Strong Bread Flour
- 200g (1 cup) Pure Pumpkin Puree
- 100g (½ cup) Active Sourdough Starter
- 60g (¼ cup) Grade B Maple Syrup
- 30g (2 tbsp) Unsalted Butter, softened
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- 10g (1½ tsp) Sea Salt
- 100g (⅓ cup + 2 tbsp) Water, for hydration adjustment
Instructions
- Mix the flour, salt, and active sourdough starter in a large bowl. Add the pumpkin puree and most of the water. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
- Perform three sets of folds, spacing them 30 minutes apart. Wet hands, grab the dough edge, and fold over itself 4-6 times per set. Cover and rest between folds.
- In a small bowl, mix softened butter, maple syrup, cinnamon, and nutmeg to form a thick paste.
- Turn dough onto a floured surface and press into a 10×14 inch rectangle. Spread the cinnamon-maple paste evenly, leaving a border. Roll tightly like a jelly roll and pinch the seam to seal.
- Place loaf seam-side up in a floured couche and rest for 15 minutes.
- Flip loaf seam-side down into a prepared banneton or towel-lined basket. Cover and proof at room temperature for 4-6 hours until 50% risen (poke test should show slow spring-back).
- Preheat Dutch oven to 450°F (230°C) for at least 45 minutes. Turn dough onto parchment, score top, and place in hot Dutch oven. Cover and bake for 20 minutes. Remove lid and bake 20-25 minutes more until internal temperature reaches 205°F (96°C).
- Cool completely on a wire rack before slicing.
Notes
Ensure pumpkin puree is 100% pure, not pie filling. If puree is watery, drain it first. Control hydration carefully as pumpkin varies in water content. Do not rush the proofing stage to avoid gummy texture. Store in a paper bag for 2-3 days or freeze sliced for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 180
- Sugar: 8
- Sodium: 250
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 3
- Protein: 5
Keywords: pumpkin sourdough, maple cinnamon bread, fall baking, comfort food, sourdough recipe, pumpkin bread, cozy baking