Pumpkin Sourdough Bread

Pumpkin Sourdough Bread - The Pantry Mama

OMG this is so good.  So so good!

100 g sourdough starter

200 g pumpkin purree

280 g water

20 g honey

500 g AP flour

10 g salt

Autolyse;

stir all ingredients together 

the dough will be shaggy and only just brought together

Cover the bowl and let it sit for an hour

Autolyse;

stretch and fold about 20-25 times until it forms a ball

let it rest 30 minutes

Stretch and Fold;

do 4 sets of stretch and folds 15-30 minutes between sets

Bulk Ferment;

cover and let it rest and ferment

until just doubled

Shaping Your Dough;

shape and create surface tension

flour your banneton generously

place your dough upside down

Cold Ferment;

cover and place in the fridge 

5 to 36 hours

Preparing to Bake;

preheat oven to 450F with your dutch oven inside

Baking Your Sourdough;

turn the dough from the banneton to parchment paper to transfer it carefully to the hot dutch oven

cold dough in hot oven

score the top of the loaf

Bake 30 minutes with the lid on

Bake 10-15 minutes with the lid off

Internal temp 200F (?)