Description
Easy pumpkin cinnamon swirl sourdough loaf!
Ingredients
- 100g sourdough starter (active and bubbly)
- 200g pumpkin puree
- 25g maple syrup
- 240g filtered water
- 500g bread flour
- 12g salt
For the cinnamon sugar swirl:
- 4g cinnamon
- 5g pumpkin pie spice
- 87g sugar (coconut sugar or regular sugar work)
Instructions
Same day (counter ferment) baking schedule:
- Feed your starter the night before to allow it to become active and bubbly (I like to do it as late as possible, right before going to bed).
- Around 6-7am the day you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.
- Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.
- Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.
- Cover your bowl with plastic wrap and let sit on the counter for 4-5 hours to allow to double in size.
- After dough has doubled in size, make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.
- Stretch dough out as much as you can, without tearing, into a large rectangle.
- Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.
- Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).
- Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.
- Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.
- Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.
- In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.
- Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.
- Allow loaf to completely cool before slicing and enjoying!
Overnight refrigeration bulk ferment schedule:
- Feed your starter as early as possible in the morning to allow it to become active and bubbly.
- Sometime between 12pm-2pm the day before you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.
- Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.
- Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.
- Cover your bowl with plastic wrap and place in the refrigerator overnight to allow dough to about double in size.
- The following morning, between 6-9am: Make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.
- Stretch dough out as much as you can, without tearing, into a large rectangle.
- Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.
- Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).
- Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.
- Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.
- Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.
- In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.
- Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.
- Allow loaf to completely cool before slicing and enjoying!
Wow, this turned out amazing! Will definitely be making on repeat! Thanks for the super thorough directions with photos! So helpful
★★★★★
My dough was very wet. Baked an additional 25 min and still very gummy and raw. Followed recipe exactly. Any tips? I’d love to try it again.
I’m having this issue as well! When I added it to my proofing basket it was super wet, like all the sugar in the cinnamon swirl just melted. I haven’t baked yet but I’m concerned about whether it’ll hold shape.
mine was super wet too as I did the cinnamon swirl part — when I shaped it into the ball the dough kind of tore and I kept pinching it to seal it…then i just shoved it in a banneton as is. I was amazed how well it turned out despite the “messiness”. I’m trying another loaf today. I’m going to let it rise, add cinnamon swirl, shape…and THEN put it in the fridge overnight before baking (instead of letting it do the first rise in the fridge). We shall see. It’s the first flavored sourdough I’ve made that actually tastes like the add-in ingredient (pumpkin).
★★★★
Hi! I’m so excited to make this. Do you think it would be good to add some mini chocolate chips to this? If so, would I just incorporate at the same time as the cinnamon mixture?
This turned out delicious! I haven’t made a sourdough bread with a swirl like this before, but the pictures and instructions made it straightforward. I’ll definitely make it again!
★★★★★
Hello,
How long can the dough be refrigerated overnight? I’m looking forward in trying this recipe.
I just made this recipe and am going to make a few more loaves for my adult kids this week. It makes the best toast. Yum!
★★★★★
I made this recipe and it tastes amazing. I had an issue with my dough getting liquidy after I added the cinnamon sugar mix. Very difficult to keep the dough together to roll up. I followed the instructions. Any feedback on what went wrong? I definitely want to make this recipe again!
★★★★★
I wonder if adding some flour to the cinnamon sugar mixture might help? That’s something that’s done with cinnamon rolls sometimes. I’m going to try it.
I’m new to the sourdough bakes . This recipe was very easy to follow . I’m on my third loaf . Each loaf better than the next ❤️
Absolutely loved this recipe! The bread was delicious! Even more delicious aa toast!
Easy to follow instructions. I am making a second loaf right now for my son!
★★★★★
This is a great recipe (same day version). I made this at my wife’s request – we both are enjoying it very much – toasted with a little butter or cream cheese is great. I had a little trouble following the recipe at points – but it worked out nicely – thanks – John
★★★★★
Do you use the entire cinnamon sprinkle in the bread or do you save some to put on top of your slices?