Pumpkin & Cinnamon Swirl Sourdough Bread Loaf

Pumpkin & cinnamon swirl sourdough bread loaf

Original recipe

Loaf

Cinnamon Sugar

In the morning, feed your starter at a 1:3:3 ratio.
6-8 hours later, when your starter has peaked, assemble your dough. Mix together water, starter, and pumpkin purée.
Add in flour and salt until a shaggy dough forms. Cover and let rest for 45 minutes.
After resting, pull the edges of the dough towards the middle until a semi-smooth dough forms. Cover and let rest for 45 minutes. Perform 2-4 more stretch and folds every 45 minutes. Cover and leave on the counter to bulk ferment (around 8 hours). In the morning shape your dough.
Mix together 2 TBS granulated sugar with 1 tsp of cinnamon.
During shaping, sprinkle the cinnamon sugar into the middle of the dough.
Roll into a ball and place seam-side up into the banneton. Place into the fridge for 2 hours or up to 2 days.
When you’re ready to bake, preheat a Dutch oven to 450 degrees. Transfer your dough onto parchment paper, score, and bake with the lid on for 25 minutes. Remove the lid and bake for an additional 24 minutes.
Let cool completely before slicing and serving with butter and more cinnamon sugar.

Cinnamon has a chemical agent that breaks down the gluten, so it can create a bit of a mess if you’re not familiar with how it works with the dough. Add the cinnamon sugar during the shaping process and don’t be afraid to let it rest while you shape and roll the dough.