PUMPKIN CINNAMON SOURDOUGH🤎🍞

PUMPKIN CINNAMON SOURDOUGH🤎🍞 SAVE this | FOLLOW along to homestead with me! EQUIPMENT NEEDED:🥣 •large mixing bowl •tea or kitchen towel (or cloth bowl cover) •parchment paper •kitchen scale •scoring tool (or sharp knife) •Dutch oven •whisk or fork ***I highly recommend using a kitchen scale for this recipe to measure ingredients by weight versus using measuring cups. Example: You’ll notice that 3 cups of flour can vary greatly based solely on how one scoops/packs the flour. INGREDIENTS:🧈 •100g active sourdough starter (I used discard here) •200g pumpkin purée (canned is fine) •240g room temp water •500g bread flour •10g kosher salt (I used pink Himalayan) •1/4cup brown sugar •1.5tbsp pumpkin pie spice OPTIONAL: add 1/4cup chocolate chips, or nuts, or cranberries, etc INSTRUCTIONS:📝 1). Whisk sourdough starter and water in large bowl. Add pumpkin, then bread flour. 2). Mix to form a shaggy dough. Cover, set aside for 30 mins. 3). Sprinkle salt over top dough. Perform a set of stretch and folds on the dough. Set aside for 30 mins. Then do another set of stretch and folds. Set aside for 30 mins. Repeat this two more times. 4). Mix brown sugar, pumpkin pie spice, and any other optional ingredients. Sprinkle over top dough. Perform one set of stretch and folds. 5). Cover, set aside, allow it to ferment for 12 hours. It should double in size. 6). Dump dough onto floured surface, shape into round or your desired shape. Place it seam side down on parchment paper. 7). Cover, set aside for a final rise of about an hour or two. 8). Preheat oven to 475, with Dutch oven inside if possible. The hotter the better. 9). After the hour or two rise time, score the dough. Place dough and parchment paper into Dutch oven. Put lid on. Bake at 475 for 30-35 minutes. 10). Remove lid. Bake another 10-15 minutes. 11). Allow bread to cook before slicing. ENJOY!!🤍🤍🤍 • • • •

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.